Name: Chocolate Peppermint Cupcakes Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup + 2 tablespoons unbleached cake flour; 3/4 cups granulated sugar; 2/3 cup unsweetened Dutch processed cocoa powder; 1/4 cup brown sugar, packed; 1 teaspoon espresso powder, optional; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 8 tablespoons cubed unsalted butter, room temperature; 1/2 cup sour cream, room temperature; 1/4 cup whole milk, room temperature; 1/4 cup vegetable oil; 1/4 cup room temperature coffee or hot water; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon peppermint extract; 2 cups unsalted butter, room temperature; 3 3/4 cups powdered sugar; 1 tablespoon heavy cream; 1 1/2 teaspoons peppermint extract; Red gel food coloring; Peppermint baking chunks and candy canes for decorating

There’s something truly magical about the wintry combo of chocolate and peppermint swirling together in one bite. This Chocolate Peppermint Cupcakes Recipe is just that—a perfect little celebration of festive flavors wrapped up in moist, tender cupcakes topped with a dreamy peppermint buttercream. Trust me, once you try these, you’ll want to make them for every holiday and beyond.

The image shows several chocolate cupcakes with a dark, soft, and crumbly texture. Each cupcake has a topping layer of red and white swirled frosting, which looks creamy and smooth. One cupcake is cut in half, revealing only the chocolate cake inside. Some cupcakes have small red and white pieces sprinkled on top, and one cupcake has a small candy cane stuck into the frosting. The cupcakes sit on white paper liners, placed on a background with a white marbled texture, scattered with small red and white candy pieces. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe
Top Tip
How to Serve Chocolate Peppermint Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Cupcakes Recipe

Why You'll Love This Recipe

I first made this Chocolate Peppermint Cupcakes Recipe years ago during a snowy December, and the scent of cocoa and peppermint filling the kitchen instantly made it my go-to holiday treat. The balance of rich chocolate and cool mint just hits the spot every time.

Perfect Texture: The cupcakes come out wonderfully moist and tender thanks to a blend of butter, sour cream, and oil.
Deep Chocolate Flavor: Using Dutch-processed cocoa and optional espresso powder elevates the chocolate to a rich, bold level.
Fresh Peppermint Frosting: The peppermint buttercream isn’t overly sweet and is bursting with cool minty flavor for a refreshing contrast.
Festive Presentation: The swirled red and white frosting paired with peppermint candy garnishes feels like holiday magic on a plate.

The image shows cupcakes with two main layers of frosting swirled together on top. The frosting is bright red and white, twisted in a spiral pattern that builds up height and texture. Each cupcake is decorated with small pieces of crushed candy and a small candy cane stick placed vertically in the center. The cupcakes are arranged closely on a dark surface contrasting with the bright frosting but the background is changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cupcake batter is a thoughtfully balanced mix that brings moistness and texture from different fats and dairy, along with rich chocolate notes from Dutch cocoa. The peppermint frosting uses pure peppermint extract to keep things fresh. Here’s why each ingredient earns its place:

Flat lay of a small mound of unbleached cake flour, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl of unsweetened Dutch processed cocoa powder, a small white ceramic bowl with packed brown sugar, a small white ceramic bowl containing espresso powder, a small white ceramic bowl with baking powder, a small white ceramic bowl holding baking soda, a small white ceramic bowl of fine sea salt, several cubed unsalted butter pieces, a small white ceramic bowl of sour cream, a small white ceramic bowl with whole milk, a small white ceramic bowl of vegetable oil, a small white ceramic bowl of room temperature coffee or hot water, two whole large eggs with clean shells, a small white ceramic bowl of clear peppermint extract, a larger mound of unsalted butter, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of heavy cream, a small white ceramic bowl of vibrant red gel food coloring, and a few fresh peppermint candy canes and peppermint baking chunks scattered elegantly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unbleached cake flour: Provides a fine, tender crumb perfect for cupcakes without being too dense.
Granulated and brown sugars: Brown sugar adds subtle molasses undertones that deepen the flavor.
Unsweetened Dutch processed cocoa powder: Offers a smoother, less acidic chocolate flavor that pairs beautifully with peppermint.
Espresso powder (optional): Intensifies the chocolate by enhancing the cocoa notes without tasting like coffee.
Baking powder and baking soda: Give the cupcakes a perfect rise and light texture.
Unsalted butter: Adds richness and helps create that tender crumb.
Sour cream: Adds moisture and a slight tang that balances the sweetness.
Whole milk and vegetable oil: Both contribute moisture and softness while keeping the cupcakes tender.
Coffee or hot water: Enhances the chocolate flavor and keeps the batter from being too thick.
Large egg and egg yolk: Eggs bind everything together and add richness.
Peppermint extract: Pure minty flavor that shines through in both the batter and frosting.
Unsalted butter (for frosting): Creates a silky, creamy base for the peppermint buttercream.
Powdered sugar: Sweetens and smooths the frosting.
Heavy cream: Adds a luscious texture to the buttercream.
Red gel food coloring: Gives the frosting that festive candy cane red without diluting it.
Peppermint baking chunks and candy canes: Decorative touch that adds crunch and extra festive flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Chocolate Peppermint Cupcakes Recipe is. Sometimes I swap the peppermint extract for vanilla if I’m craving something milder, or sprinkle crushed peppermint bark on top. You can easily tweak the frosting’s peppermint intensity to your taste, too.

Variation: For a lighter version, try using half butter and half cream cheese in the frosting—it gives a lovely tang that cuts through the sweetness beautifully.
Dairy-Free: I’ve had success swapping sour cream for coconut yogurt and butter for a plant-based margarine—just be sure to use a non-dairy milk.
Seasonal Themes: Switch red gel food coloring to green for St. Patrick’s Day or skip the peppermint extract to make plain chocolate cupcakes anytime.

Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe

Step 1: Prepping Your Batter with Love

Start by preheating your oven to 350°F (180°C) and lining a 12-cup cupcake pan with liners—trust me, liners help keep things neat and make clean-up a breeze. In the mixer bowl, combine your dry ingredients: cake flour, sugars, Dutch cocoa, espresso powder if you’re using it, baking powder, baking soda, and salt. Use the paddle attachment to cream in the softened butter on low speed until the mix looks like coarse sand. About 3 minutes should do it. This step creates a rich, flavorful crumb.

Step 2: Mixing in the Minty Magic Wet Ingredients

Whisk together sour cream, milk, oil, coffee (or hot water), egg, egg yolk, and peppermint extract in a separate bowl. Pour this wet mixture slowly into your dry ingredients while your mixer is on low. Stop and scrape down the bowl once or twice to make sure everything is evenly combined. Don’t worry if the batter looks a bit lumpy—that’s totally normal and means you’re on the right track!

Step 3: Baking to Perfection

Fill your cupcake liners about three-quarters full with batter. This recipe makes exactly 12 — no guesswork! Bake for 20-25 minutes until a toothpick poked in the center comes out with a few moist crumbs. Let them cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Patience here pays off—the cupcakes need to be fully cooled before frosting.

Step 4: Crafting the Creamy Peppermint Buttercream

Beat your butter in a clean mixer bowl until it’s smooth and creamy. Gradually add the powdered sugar while mixing on medium speed to make a fluffy base. Add heavy cream and peppermint extract and beat again until the frosting is light and airy. For a festive touch, split the frosting in half: leave half plain white, and dye the other half with red gel food coloring.

Step 5: The Triple-Piping Trick to Wow Your Guests

Place each frosting color in a separate piping bag, then insert both into a larger piping bag fitted with a star tip. Cut the inner bags’ tips and pull them through the main tip. Pipe into a bowl first to encourage the colors to swirl together, then frost your cupcakes with swirled peppermint magic. Top with peppermint chunks and mini candy canes for that final holiday sparkle.

Top Tip

I’ve learned a few tricks that really help these cupcakes turn out perfect every time. The peppermint extract is potent, so start with 1 teaspoon in the batter and 1.5 teaspoons in the frosting, but adjust to your preference. Also, spoon-level your flour rather than scooping directly—this simple step saves so much trouble with texture and rising.

Spoon-Level Flour: Fluff the flour first and spoon it into the measuring cup for accurate amounts and lighter texture.
Let Cupcakes Cool Completely: Frosting melts and slides off if the cupcakes aren’t 100% cool—resist the temptation!
Use Gel Food Coloring: It gives vibrant red color without watering down the frosting.
Double Piping Bag Technique: It creates that gorgeous candy cane swirl and is surprisingly easy to do!

How to Serve Chocolate Peppermint Cupcakes Recipe

chocolate peppermint cupcakes - Serving Suggestion

Garnishes

I love topping my cupcakes with plenty of peppermint baking chunks and a mini candy cane right on top—it adds a nice crunch and looks so festive. Sometimes I also sprinkle crushed peppermint candies for extra sparkle and texture. You could even drizzle a bit of melted dark chocolate for an indulgent finish.

Side Dishes

These cupcakes are perfect on their own, but if I’m serving a holiday dessert spread, I like pairing them with a simple peppermint hot chocolate or a light peppermint-infused whipped cream. For a cozy get-together, fresh berries tossed with a little powdered sugar balance the richness wonderfully.

Creative Ways to Present

For holiday parties, I love arranging these cupcakes on a tiered stand surrounded by pine sprigs and twinkly fairy lights—it instantly feels festive. Another fun idea is to frost them in a ‘peppermint swirl’ pattern and wrap individual cupcakes in clear cellophane tied with a red ribbon for adorable take-home gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes in an airtight container at room temperature for up to two days—they hold up surprisingly well. Just be sure to avoid humid spots, or the frosting can get a little weepy. If your kitchen is warm, storing them in the fridge is fine, but bring them to room temp before serving for best flavor.

Freezing

Freezing works great for these cupcakes—I usually freeze them unfrosted in a single layer on a baking sheet, then transfer to a freezer bag. When you’re ready, thaw completely, then frost fresh. You can also freeze frosted cupcakes, but the texture of the frosting may change slightly.

Reheating

If you want a just-baked feel, pop thawed cupcakes in a 325°F oven for about 5 minutes but avoid heating frosted cupcakes. For those, just bring to room temperature—they taste so much better than cold straight from the fridge.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-processed?

You can substitute regular unsweetened cocoa powder if needed, but Dutch-processed cocoa provides a smoother, less acidic flavor that really complements the peppermint. If using regular cocoa, reduce baking soda slightly and expect a slightly different flavor profile.

How do I avoid dry cupcakes?

Measuring flour correctly using the spoon-and-level method is key to keeping cupcakes moist. Also, don’t overbake—start checking for doneness at 20 minutes, and remove as soon as a toothpick comes out with moist crumbs.

Can I make these cupcakes vegan?

This recipe relies on dairy and eggs for structure and moisture, so substituting vegan alternatives would require changes that might affect texture and flavor. You could experiment with non-dairy milk, vegan butter, and a flax egg, but results may vary.

What’s the best way to get the candy cane swirl frosting effect?

Using two piping bags—one filled with plain white frosting and the other with red-tinted frosting—inside a larger bag fitted with a star tip creates a beautiful swirl. Pipe a few test swirls on a plate or in a bowl before frosting the cupcakes to get the swirl just right.

Final Thoughts

This Chocolate Peppermint Cupcakes Recipe feels like a warm hug from the season—chocolatey, minty, and entirely cozy. Every time I bake these, it brings back so many happy memories of holiday baking marathons and sharing sweets with loved ones. I hope you give this recipe a try and enjoy it as much as I do. Just imagine the smell wafting through your kitchen—delicious!