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Chocolate Peppermint Cupcakes Recipe

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4.3 from 4 reviews

These chocolate peppermint cupcakes combine rich Dutch cocoa with festive peppermint flavors to create a standout holiday dessert. Baked to perfection and topped with a peppermint-infused buttercream frosting, they are perfect for celebrations and sure to impress with their luscious taste and seasonal flair.

  • Author: Zara
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cupcake Ingredients

  • 1 cup + 2 tablespoons unbleached cake flour
  • 3/4 cup granulated sugar
  • 2/3 cup unsweetened Dutch processed cocoa powder
  • 1/4 cup packed brown sugar
  • 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

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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners to ensure easy removal of cupcakes after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the cake flour, Dutch cocoa powder, granulated sugar, brown sugar, espresso powder (if using), baking powder, baking soda, and sea salt. This ensures a smooth batter and even distribution of leavening agents.
  3. Cream Butter and Incorporate Wet Ingredients: In a separate bowl, beat the room temperature cubed butter until creamy. Add the sour cream, whole milk, vegetable oil, coffee or hot water, egg, egg yolk, and peppermint extract. Mix until well combined and smooth.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix gently but thoroughly just until the batter is smooth and no flour pockets remain. Avoid overmixing to keep cupcakes tender.
  5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake the Cupcakes: Place the cupcake pan in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven early to maintain even baking.
  7. Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
  8. Prepare the Peppermint Buttercream: In a large bowl, beat the unsalted butter until fluffy. Gradually add powdered sugar, beating well to combine. Add heavy cream and peppermint extract and continue beating until the frosting is light and creamy. Add red gel food coloring a little at a time until the desired festive color is reached.
  9. Frost the Cupcakes: Once cupcakes are cooled, use a piping bag or spatula to generously frost each cupcake with peppermint buttercream.
  10. Decorate: Garnish the frosted cupcakes with peppermint baking chunks and crushed candy canes for an added festive touch and crunch.

Notes

  • For best results, all wet ingredients should be at room temperature to ensure a smooth batter and even baking.
  • If you prefer a stronger coffee flavor, replace the hot water with brewed coffee.
  • The peppermint extract in the frosting can be adjusted depending on your taste preference for a more subtle or intense flavor.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; bring to room temperature before serving.
  • To soften brown sugar, microwave it with a damp paper towel for 20 seconds if it is hardened.

Find it online: https://zaracooking.com/chocolate-peppermint-cupcakes-recipe-2/