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Peppermint Chocolate Cupcakes

These super moist and fluffy peppermint chocolate cupcakes are perfect for this Christmas season! Topped with a swirl of peppermint buttercream, these rich and delicious treats will be a holiday hit!
Prep Time20 mins
Cook Time18 mins
Course: Dessert
Cuisine: American
Keyword: apple cheesecake, apple cider cupcakes, chocolate, chocolate cake, peppermint, peppermint chocolate
Servings: 30 cupcakes
Author: Lisa Brown


For the Cake

  • 2 sticks butter 226 grams
  • 400 grams granulated sugar
  • 2 large eggs
  • 300 grams all purpose flour I used King Arthur unbleached
  • 100 grams Hershey Special Dark baking cocoa
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup room temperature milk
  • 1 ¼ cup strong, HOT coffee I use the HEB brand Cafe Ole, Snickernut cookie roast.
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • ⅛-1/4 tsp LorAnn Peppermint Oil

For the frosting

  • 500 grams powdered sugar
  • 2 sticks butter
  • ½ tsp vanilla extract
  • ½ tsp peppermint extract
  • pinch of salt
  • 2-4 tbsp milk or cream


  • Make sure all the ingredients are ROOM TEMPERATURE! Except the coffee.. that needs to be HOT!

For the Cake:

  • Preheat oven to 350°F
  • Combine all the dry ingredients in a large bowl: Flour (sifted), Cocoa (sifted), baking powder, baking soda, and salt. Mix together, set aside.
  • In a stand mixer using the whisk attachment, whisk the butter on high speed until smooth and creamy. Add the sugar. Continue to whisk for 2-3 minutes until butter/sugar mixture is light and fluffy.
  • Add eggs. Continue to whisk on high for about 1-2 minutes. The entire mixture should be creamy and fluffy.
  • Add the extracts and mix. Do not add the oil yet!
  • Switch to the paddle mixer. With the speed on low, add portions of the dry mixture and milk, alternating. Mix until just incorporated.
  • With the paddle attachment still on low, sloooowly pour in the coffee as it mixes the batter. Mix until just incorporated. Do not overmix!
  • Remove bowl from mixer. Make sure you scrape the sides with a rubber spatula and mix any ingredients that were missed.
  • Stir in ⅛ teaspoon of the LorAnn peppermint oil. This will add a little stronger peppermint kick. Taste the batter. If you are happy with the peppermint level, leave it be. If not, add ⅛ teaspoon. Taste again. This stuff is POTENT so that's all you should need!
  • Fill cupcake liners to ⅔ to ¾ full. This should yield about 30 cupcakes.
  • Bake for 16-18 minutes or until a toothpick test comes out clean.

For the Frosting

  • With the whisk attachment on high speed, whip the butter on high for 3-4 minutes. Reduce speed to medium and slowly add the powdered sugar. Mix until combined.
  • Add extracts and salt. Pour in milk on tablespoon at a time until desired creaminess is reached.
  • Return speed to high and whip for 3-5 minutes until light and fluffy.
  • Using your preferred piping tip, pipe onto cooled cupcakes.
  • Serve and enjoy!