Description
These Chocolate Peppermint Cupcakes feature a rich, moist chocolate base infused with refreshing peppermint extract and studded with mini chocolate chips. Topped with a beautifully swirled peppermint and chocolate buttercream frosting, these festive cupcakes offer a perfect balance of chocolatey indulgence and minty coolness, ideal for holiday gatherings or any special occasion.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Frosting
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract
- 2 tablespoons unsweetened cocoa powder
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt until well combined, creating a uniform dry mixture.
- Add Wet Ingredients and Mix: Pour in the melted unsalted butter, add eggs, whole milk, peppermint extract, and vanilla extract to the dry ingredients. Mix gently until just combined to avoid overmixing, then fold in mini chocolate chips to distribute them evenly throughout the batter.
- Fill and Bake: Divide the batter evenly among the cupcake liners. Place in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Once baked, remove from the oven and let cupcakes cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar, milk, and peppermint extract, beating continuously to create a fluffy and smooth frosting. Divide the frosting into two equal portions. Mix unsweetened cocoa powder into one half to make chocolate frosting, leaving the other half as peppermint frosting.
- Pipe Swirled Frosting: Using a piping bag divided into two sections, place peppermint frosting on one side and chocolate frosting on the other. Pipe a beautiful swirled pattern of frosting onto the cooled cupcakes for a festive and elegant finish. Serve and enjoy your delicious Chocolate Peppermint Cupcakes!
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute peppermint extract with peppermint oil for a stronger mint flavor, but use sparingly.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Mini chocolate chips can be replaced with chopped peppermint candies for added texture and flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
