Name: Chocolate Peppermint Cupcakes Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 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; 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

There’s something undeniably festive about the combo of rich chocolate and cool peppermint, and this Chocolate Peppermint Cupcakes Recipe captures it perfectly. Soft, chocolatey cupcakes meet a dreamy peppermint buttercream that's both bright and cozy—ideal for holiday get-togethers or anytime you want a fun, flavorful treat.

A close-up view of dark chocolate cupcakes with two layers visible: the moist, dark brown cake base and a thick swirl of red and white striped frosting on top. One cupcake is cut in half, showing its soft interior, with one half still in the white cupcake liner and the other lying on the white marbled surface. Small red and white candy pieces are scattered around the cupcakes, and a small red-and-white striped candy cane sticks out from the frosting on the cut cupcake. The background is a soft white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe
Top Tip
How to Serve Chocolate Peppermint Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Cupcakes Recipe

Why You'll Love This Recipe

I’ve made this recipe countless times when friends come over during the holidays, and it never disappoints. The way the peppermint extract blends subtly into the chocolate batter, then shines in the frosting, makes each bite feel extra special without being overpowering.

Decadent yet balanced: The cocoa powder and espresso powder deepen the chocolate flavor without creating heaviness.
Buttery peppermint frosting: Silky smooth and just sweet enough, with a peppermint pop that’s refreshing and festive.
Easy to make: Even if you're new to baking cupcakes, the step-by-step method helps you avoid common mistakes.
Great for customizing: You can easily add peppermint candies, baking chunks, or even swirl colors into your frosting to match your celebration vibe.

The image shows several cupcakes with two layers of swirled frosting, one layer is bright red and the other is white, coiled on top of each cupcake. Each cupcake is decorated with small red and white candy pieces sprinkled over the frosting and topped with small red and white striped candy canes placed vertically near the side. The cupcakes are placed closely together on a dark surface with visible glossy highlights, creating a festive look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind these Chocolate Peppermint Cupcakes comes from a careful balance of ingredients that deliver moistness, richness, and that unmistakable peppermint twist. Plus, a few baking tips ensure your cupcakes rise just right and stay tender.

Flat lay of a small mound of unbleached cake flour, a heap of granulated sugar, a pile of unsweetened Dutch processed cocoa powder, a small mound of packed brown sugar, a few dark brown espresso beans, a small heap of baking powder, a pinch of baking soda crystals, a pinch of fine sea salt crystals, several cubes of unsalted butter, a dollop of sour cream, a small pool of whole milk in a white ceramic bowl, a small pool of vegetable oil in a white ceramic bowl, a small pool of room temperature coffee in a white ceramic bowl, one clean whole large egg with an uncracked shell, one clean whole large egg yolk with shell, a small white ceramic bowl filled with peppermint extract liquid, a block of unsalted butter, a small mound of powdered sugar, a small white ceramic bowl with heavy cream, a small white ceramic bowl with red gel food coloring, a few peppermint baking chunks and mini candy canes placed neatly, all arranged symmetrically with perfect proportions on simple white ceramic bowls, no bottles, no duplicates, no utensils, no packaging, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cake flour: This lighter flour keeps the cupcakes soft and tender, avoiding a dense crumb.
Unsweetened Dutch processed cocoa powder: It gives a deep, rich chocolate flavor with a smooth finish.
Espresso powder: Optional but highly recommended—it intensifies the chocolate without adding coffee flavor.
Brown sugar: Adds moisture and a subtle caramel warmth, balancing the chocolate and peppermint.
Unsalted butter: Cubed and softened for easy mixing; butter lends richness and perfect crumb texture.
Sour cream: Keeps the cupcakes moist and tender, preventing them from drying out.
Milk and coffee: Together, they add moisture and enhance the chocolate notes, especially with the coffee warming those flavors.
Peppermint extract: The star flavor addition—just enough to sparkle in both batter and frosting without overpowering.
Powdered sugar: For that ultra-smooth, fluffy frosting that holds its shape well.
Heavy cream: Adds creaminess to the frosting, helping it pipe beautifully.
Red gel food coloring: To get a vibrant candy cane swirl look in the frosting without diluting it.
Peppermint baking chunks and candy canes: Decorative, crunchy toppings that also amplify the peppermint vibe.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with the peppermint intensity depending on the occasion. Sometimes, I go heavier on the peppermint extract in the frosting for a bolder kick, and other times, a lighter touch keeps the chocolate front and center. You can easily tailor this recipe to your preference.

Variation: One year, I tried adding a few drops of vanilla extract along with the peppermint for a more rounded flavor, and the cupcakes were a hit with folks who aren’t huge peppermint fans!
Dairy-free/frosting swap: I’ve experimented with coconut cream in place of butter for frosting, which works well if you need a dairy-free option—just adjust flavors carefully.
Decor tweak: Switching out traditional candy canes for crushed peppermint bark or white chocolate shavings offers a fun twist.

Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe

Step 1: Prep and Mix Dry Ingredients

First things first, get your oven preheated to 350°F (180°C) and line a 12-cup cupcake tin with paper liners. In your stand mixer bowl, I combine the cake flour, granulated and brown sugars, Dutch-processed cocoa, espresso powder, baking powder, baking soda, and salt. Using the paddle attachment, blend in the softened butter on low speed until the mix turns sandy and crumbly. This stage is key—you want that coarse sand texture before adding wet ingredients for a tender crumb.

Step 2: Whisk Wet Ingredients and Combine

In a separate bowl, whisk the sour cream, milk, vegetable oil, room temperature coffee (or hot water), egg, egg yolk, and peppermint extract until smooth. Pour this into the bowl with your dry mixture and mix on low speed. Stop after a few seconds to scrape down the bowl sides—this helps avoid streaks. Don't worry if the batter looks a bit lumpy; that's perfectly normal for this recipe and means it’ll bake up moist and lovely.

Step 3: Bake Your Cupcakes

Fill each cupcake liner about ¾ full with batter—you should get exactly 12 cupcakes out of this recipe. Pop the tray into the oven and bake for 20–25 minutes. Use a toothpick test: insert into the center, and if it comes out with just a few moist crumbs, they’re ready. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This cooling time helps the cupcakes set so the frosting won’t melt on contact.

Step 4: Whip Up the Peppermint Buttercream

While the cupcakes cool, beat your softened butter until smooth and creamy. Gradually add powdered sugar, mixing on medium speed until the frosting is light and airy. Then stir in the heavy cream and peppermint extract. I always recommend starting with 1 ½ teaspoons peppermint and adjusting to taste. To get a festive look, divide the frosting—leave half white, and color the rest with red gel food coloring. Using piping bags, nest the two frostings inside a third large bag fitted with a star tip for that beautiful swirled effect.

Step 5: Decorate and Serve

Pipe generous swirls onto each cooled cupcake, then sprinkle with peppermint baking chunks and gingerly place mini candy canes on top for crunch and charm. It's such a joy to watch guests' faces light up when they see these cupcakes looking festive and smelling heavenly.

Top Tip

From my experience making these cupcakes multiple times, a few simple tips can make all the difference. Following them will help you avoid pitfalls and get that perfect festive cupcake every time.

Accurate Flour Measurement: Fluff your cake flour and spoon it into the measuring cup rather than scooping directly—this prevents overly dense cupcakes.
Room Temperature Ingredients: Make sure your butter, eggs, sour cream, and milk are all at room temp to help the batter come together smoothly.
Peppermint Extract Balance: Start with a teaspoon, then taste your frosting before adding more—peppermint can easily overpower the chocolate if you’re not careful.
Swirled Frosting Hack: If you don’t have triple piping bags, spoon alternating dollops of red and white frosting into one bag for a lovely swirl effect.

How to Serve Chocolate Peppermint Cupcakes Recipe

chocolate peppermint cupcakes - Serving Suggestion

Garnishes

I always reach for peppermint baking chunks and mini candy canes because they add a fun crunch and pretty sparkle on top. If I want a twist, crushed peppermint bark or white chocolate shavings work wonderfully too and add texture contrast that’s so satisfying.

Side Dishes

Pair these cupcakes with a hot cup of peppermint tea, a rich mocha, or even a glass of cold milk to balance the sweetness. For a party, I like to serve them alongside a simple fruit salad to add freshness to the spread.

Creative Ways to Present

During a holiday party, I’ve arranged the cupcakes on a tiered stand decorated with sprigs of fresh pine and holly berries. It turns the dessert table into a festive centerpiece. Another fun idea: serve cupcakes in clear glass mini cloches dusted with edible glitter to mimic a snow globe effect—always a conversation starter!

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover cupcakes in an airtight container at room temperature for up to two days. I’ve found that refrigeration tends to dry them out, so if you need to keep them longer, freezing is a better option.

Freezing

These cupcakes freeze beautifully unfrosted. I bake them, cool completely, then freeze in a single layer on a parchment-lined tray before transferring to a sealed container. When you’re ready to enjoy, thaw them overnight in the fridge and frost the next day for fresh, delicious cupcakes.

Reheating

If you want a just-baked warmth, pop thawed cupcakes (without frosting) in the microwave for about 10 seconds. Avoid heating frosted cupcakes to prevent melting the frosting. Let them come to room temperature before serving.

Frequently Asked Questions:

Can I substitute peppermint extract with another flavor?

You can use vanilla or almond extract as alternatives, but keep in mind this will change the signature peppermint taste. For a different twist, try orange or raspberry extract paired with chocolate for a festive variation.

How do I achieve the best peppermint frosting swirl effect?

Use two piping bags—one with white frosting and one with red-tinted frosting—placed inside a larger piping bag fitted with a star tip. Cut the tips of the inner bags so the frostings blend when piped. If you don’t have this setup, try spooning alternating dollops of red and white frosting into a single bag for a similar look.

Can I make these cupcakes gluten-free?

Yes! Use a gluten-free cake flour blend that's designed for baking. Make sure your baking powder and other ingredients are labeled gluten-free. The texture may be slightly different but still delicious.

Why does the batter look lumpy?

The batter can look lumpy after mixing because of the sour cream and the way the ingredients combine. This is normal and does not mean your cupcakes won’t bake properly—they usually come out moist and tender despite this texture.

Final Thoughts

I have to admit, this Chocolate Peppermint Cupcakes Recipe is one of my all-time seasonal favorites. It’s so comforting yet festive, and every time I bake it, I’m reminded of cozy kitchen chats and warm smiles during chilly winter afternoons. Trust me, once you try these cupcakes, they’ll quickly become a beloved staple in your dessert rotation—perfect for sharing with friends or savoring all by yourself.