Description
Decadent Chocolate Peppermint Cupcakes featuring a moist cocoa-flavored cake with a refreshing peppermint buttercream frosting, perfect for festive occasions and holiday celebrations.
Ingredients
Scale
For the Cupcake Batter
- 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
For the Peppermint Buttercream Frosting
- 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
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line a 12-cup cupcake pan with liners and set aside.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. Using the paddle attachment, mix in the butter on low speed until the mixture resembles coarse sand, about 3 minutes.
- Whisk Wet Ingredients: In a separate bowl, whisk together the sour cream, milk, vegetable oil, room temperature coffee or hot water, egg, egg yolk, and peppermint extract until smooth and combined.
- Combine Batter: Pour the wet ingredient mixture into the dry mixture bowl. Mix on low speed for a few seconds, then stop to scrape down the bowl. Continue mixing until fully combined with no visible streaks of flour. The batter will appear slightly lumpy, which is normal.
- Fill Cupcake Liners: Fill each cupcake liner about 3/4 full with batter. This recipe yields 12 cupcakes.
- Bake Cupcakes: Bake for 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool in the pan on a wire rack for 10 minutes. Then, carefully remove cupcakes from the pan to finish cooling directly on the rack.
- Make Peppermint Frosting: In a stand mixer bowl, beat the butter until smooth. Gradually add powdered sugar, mixing on medium speed until light and fluffy. Add heavy cream and peppermint extract, mixing until fully incorporated.
- Prepare Colorful Frosting: Divide the frosting into two portions. Leave half white and transfer half to another bowl to mix in red gel food coloring until you achieve a vibrant candy cane red.
- Assemble Piping Bags: Place both frosting colors into separate piping bags. Insert both bags into a larger piping bag fitted with a star tip, cut the ends of the inner bags, and pull them through the tip to allow swirled piping.
- Frost Cupcakes: Pipe swirls of the red and white peppermint frosting onto the cooled cupcakes. Garnish with peppermint baking chunks and mini candy canes.
Notes
- Measure dry ingredients accurately by fluffing flour, spooning it into measuring cups, and leveling off. Using a kitchen scale is ideal for precision.
- Store cupcakes in an airtight container at room temperature for up to 2 days to keep them fresh.
- If you don't have a triple piping bag setup, alternate spoonfuls of red and white frosting into one piping bag to create a swirled effect.
- Use gel food coloring to maintain frosting consistency while achieving vibrant colors without thinning.
- You can bake the cupcakes a day in advance and store them unfrosted. Frost just before serving for the freshest taste and appearance.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 36 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
