Save These moist chocolate cupcakes blend rich cocoa with a subtle peppermint essence for a refreshing twist. The batter combines cocoa powder, sugar, and vanilla with peppermint extract and hot water for a light yet luscious crumb. After baking, the cupcakes are softened with a creamy peppermint frosting that enhances the cool flavor, finished with crushed peppermint candies for a festive touch. Perfect for celebrations or any time you seek a chocolatey treat with a minty lift.
Discovering these Chocolate Peppermint Cupcakes felt like stumbling upon a festive secret—moist chocolate with a refreshing peppermint twist that instantly brightened my holiday baking repertoire.
I remember the first time unexpected guests arrived during the holidays, and I whipped these up in under an hour—everyone asked for seconds as if I had a bakery at home.
Ingredients
- All-purpose flour: The base that keeps these cupcakes light but sturdy enough for frosting
- Unsweetened cocoa powder: Choose a rich, quality brand for deep chocolate flavor
- Granulated sugar: Essential for balanced sweetness and moisture
- Baking powder & baking soda: Together they ensure the cupcakes rise just right
- Salt: A pinch to enhance every flavor
- Large eggs: For structure and richness
- Whole milk: Adds tenderness and moisture
- Vegetable oil: Keeps cupcakes wonderfully moist
- Pure vanilla extract: Brightens and rounds out the flavors
- Peppermint extract: The star that gives a refreshing coolness
- Hot water: Helps bloom the cocoa for intense chocolate notes
- For the frosting: Unsalted butter, powdered sugar, milk, peppermint extract, pinch of salt, and optional crushed peppermint candies for garnish
Instructions
- Get Everything Ready:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners so you're set to go.
- Mix Dry Ingredients:
- Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined, releasing the scents of chocolate and warmth.
- Mix Wet Ingredients:
- In another bowl, whisk eggs, milk, oil, vanilla, and peppermint extract until smooth, the aroma of peppermint teasing your senses.
- Combine & Smooth:
- Pour the wet ingredients into the dry and mix gently until just combined, then stir in hot water gradually as the batter thins to a silky texture.
- Fill & Bake:
- Divide the batter evenly among the liners, filling about two-thirds full; baking for 18 to 20 minutes until a toothpick comes out clean and cupcakes spring back when pressed.
- Cool Down:
- Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preparing for frosting
- Make the Frosting:
- Beat softened butter until creamy, then gradually add powdered sugar, milk, peppermint extract, and salt, beating until light and fluffy with a fresh peppermint scent.
- Decorate:
- Spread frosting generously and sprinkle crushed peppermint candies if you like an extra festive crunch.
Save This dish became more than cupcakes the day it was served at a family reunion—comfort and celebration in every bite, sparking smiles across generations.
Baking Day Preparation
Gathering all your ingredients and tools ahead of time really smooths the process; measuring precisely and having your peppermint extract ready ensures the flavors pop perfectly.
Storing and Keeping Fresh
Keep your cupcakes in an airtight container at room temperature for up to two days; refrigeration can dull the frosting's creaminess, so invite friends over quickly!
Tinkering With Flavors and Finishes
If you’re feeling adventurous, fold in mini chocolate chips for a surprise crunch or tint the frosting with gel colors for a festive look
- Don't forget to warn guests about allergies when adding peppermint candies
- Try layering cupcakes with a thin spread of raspberry jam for fruity contrast
- Always taste your frosting—sometimes a little extra peppermint extract is just the magic touch
Save Thanks for spending time with this recipe—may these cupcakes bring you as much joy in your kitchen as they have in mine.
Common Questions
- → How do I ensure the cupcakes stay moist?
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Use hot water in the batter and avoid overmixing to maintain a tender crumb and moist texture.
- → Can I substitute peppermint extract with fresh mint?
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Fresh mint provides a different flavor profile and texture; peppermint extract offers a more concentrated, consistent taste ideal for this preparation.
- → What is the best way to achieve fluffy frosting?
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Beat softened butter thoroughly before gradually adding powdered sugar and milk until light and airy.
- → How far in advance can these be made?
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They store well in an airtight container at room temperature for up to two days without losing freshness.
- → Are there any optional garnishes to enhance presentation?
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Crushed peppermint candies add a festive crunch and visual appeal, complementing the frosting’s flavor.
