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Chocolate Peppermint Cupcakes
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5 from 32 votes

Chocolate Peppermint Cupcakes

Using basic ingredients, these holiday cupcakes are a flavorful combination of a moist chocolate cake with a hint of peppermint and sweet buttercream frosting.
Prep Time10 minutes
Cook Time20 minutes
Cooling Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
Calories: 229kcal
Author: Serena

Ingredients

Cupcake

  • 297 grams AP Flour
  • 425 grams sugar
  • 65 grams cocoa powder
  • 9 grams table salt
  • 12 grams baking soda
  • 45 grams cultured buttermilk powder
  • 170 grams vegetable oil
  • 525 grams warm water
  • 80 grams eggs
  • teaspoon peppermint extract

Buttercream

  • 3 cups confectioners sugar
  • 8 tablespoons unsalted butter room temperature
  • 2 tablespoons milk room temperature
  • 1 teaspoon vanilla extract
  • red food coloring

Instructions

  • Preheat oven to 350°F.
  • Line your cupcake pan with 24 cupcake liners.
  • Sift flour, sugar, cocoa powder, salt, baking soda, and buttermilk powder into the mixing bowl of a stand mixer. Or you can use a large bowl and a hand held electric mixer if you don't have a stand mixer.
  • With paddle attachment mix on low speed to combine.
  • Add oil, water, eggs, and peppermint extract one at a time to the dry ingredients and continue mixing until blended together.
  • Pour into cupcake pan and bake for 16 - 20 minutes or until cake springs back when lightly touched or toothpick inserted into the center comes out clean.
  • Remove from oven and let cool.

Buttercream Frosting

  • In the bowl of a stand mixer with the paddle attachment, beat together the confectioners sugar, butter, milk, and vanilla on low speed until combined.
  • Stop the mixer and scrape the sides down.
  • Increase to medium speed and beat until fluffy, about 3 more minutes. (If frosting is dry, add more milk, 1 teaspoon at a time until creamy)
  • This will make 2 cups frosting.
  • Use 1 ½ cup and add a few drops of red food coloring until you have the color you are looking for.
  • Use ½ cup for the stars around the base and top.
  • Put the frosting in a large piping bag with your tip and pipe the red onto the cupcakes and add the white stars at the base and top.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular, whenever available, or otherwise other online calculators.
 
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Nutrition

Serving: 1Cupcake | Calories: 229kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 300mg | Potassium: 92mg | Fiber: 1g | Sugar: 19g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg