Indulge your sweet tooth with these mouthwatering Chocolate Peppermint Cupcakes! These festive treats are easy to make and perfect for any holiday celebration. Follow our simple recipe and impress your friends & family with your baking skills!
This luscious and easy Christmas cupcake recipe is a symphony of creamy, tangy cream cheese with a hint of cool, invigorating peppermint that dances on your taste buds. It’s a flavor combination that will leave you craving for more, and the festive swirl of red and white frosting on top is a feast for the eyes as well as the palate.
Why You’ll Love This Holiday Cupcake Recipe
Looking for a Christmas cupcake recipe kids and adults will love? These peppermint-flavored cupcakes are instant crowd pleasers at any time of holiday party!
Christmas cupcakes are also a great way to make a huge batch of desserts without slaving away for hours in your kitchen! Instead of making various Christmas treats, all you have to do is make these delicious festive cupcakes and you’re done.
If you’re also looking for a cost-effective DIY edible gift idea, these are absolutely perfect. Simply gift wrap them in clear gift paper and add a festive bow, and everyone will be happy to receive these delicious Chocolate Peppermint cupcakes.
Serve these holiday Chocolate Cupcakes with an absolutely delicious cream cheese frosting, and watch them disappear quickly!
Ingredients:
For the cupcakes –
- Unsalted butter
- Sugar
- Oil
- Eggs
- Vanilla
- Peppermint extract
- Milk
- Flour
- Baking powder
- Salt
- Cocoa powder
Frosting Ingredients-
- Unsalted butter
- Cream cheese
- Salt
- Peppermint extract
- Powdered sugar
- Red food coloring
- Sprinkles, to decorate
How To Make Delicious Chocolate Peppermint Cupcakes
Chocolate Peppermint Cupcakes Instructions
Preheat the oven to 350 degrees. Place liners in your cupcake pan(s) and set aside.
For the cupcakes – In the bowl of a stand mixer, combine the softened butter and sugar. Cream until combined for about 2 minutes.
Add in the vanilla, peppermint extract, oil and eggs. Mix well. Pour in the milk and mix again. The mixture will appear curdled – this is normal.
Add in all the dry ingredients: flour, baking powder, salt and cocoa powder. Mix thoroughly. Stop the machine, scrape down the sides and mix again.
Using an ice cream scoop or ¼ cup measuring cup, scoop out enough batter to fill each of the paper lined cupcake cavities until about ⅔ full.
Bake in the preheated oven for about 14-16 minutes or until the edges are set and a toothpick inserted in the center of a cupcake comes out clean. Set to the side to cool completely before decorating.
For the frosting – In the bowl of a stand mixer, combine the softened butter, cream cheese, salt, peppermint extract and about half of the powdered sugar. Mix until combined.
Cream Cheese Frosting Instructions
Add the remaining powdered sugar. Mix on low speed until combined.
Bump up the speed and mix on med/high for an additional 2-3 minutes or until the frosting is smooth and fluffy looking.
Divide the frosting in half and tint half of it red. Fit your piping bag with a large star tip.
Place your piping bag in a cup and fold the ends over the edge of the cup. Place a scoop of white icing on one side of the piping bag. Place another scoop of equal size on the other side of the piping bag so that the two colors will swirl together as they combine.
Pipe a large mound of frosting on each cupcake working in a spiral motion and drawing the frosting upwards. Top with sprinkles of choice.
Chocolate Peppermint Cupcakes With Cream Cheese Frosting
Notes
- ½ c unsalted butter, softened
- ¾ c sugar
- ¼ c oil
- 2 eggs
- 1 t vanilla
- 1 t peppermint extract
- ¾ c milk
- 1 ¼ c flour
- 1 ½ t baking powder
- ½ t salt
- ½ c cocoa powder
- 1 c unsalted butter, softened
- 4 oz cream cheese, softened
- ½ t salt
- 1 t peppermint extract
- 4 c powdered sugar
- Red food coloring
- Sprinkles, to decorate
- Preheat the oven to 350 degrees. Place liners in your cupcake pan(s) and set aside.
- For the cupcakes – In the bowl of a stand mixer, combine the softened butter and sugar. Cream until combined for about 2 minutes.
- Add in the vanilla, peppermint extract, oil and eggs. Mix well.
- Pour in the milk and mix again. The mixture will appear curdled – this is normal.
- Add in all the dry ingredients: flour, baking powder, salt and cocoa powder. Mix thoroughly. Stop the machine, scrape down the sides and mix again.
- Using an ice cream scoop or ¼ cup measuring cup, scoop out enough batter to fill each of the paper lined cupcake cavities until about ⅔ full.
- Bake in the preheated oven for about 14-16 minutes or until the edges are set and a toothpick inserted in the center of a cupcake comes out clean. Set to the side to cool completely before decorating.
- For the frosting – In the bowl of a stand mixer, combine the softened butter, cream cheese, salt, peppermint extract and about half of the powdered sugar. Mix until combined.
- Add the remaining powdered sugar. Mix on low speed until combined.
- Bump up the speed and mix on med/high for an additional 2-3 minutes or until the frosting is smooth and fluffy looking.
- Divide the frosting in half and tint half of it red.
- Fit your piping bag with a large star tip.
- Place your piping bag in a cup and fold the ends over the edge of the cup. Place a scoop of white icing on one side of the piping bag. Place another scoop of equal size on the other side of the piping bag so that the two colors will swirl together as they combine.
- Pipe a large mound of frosting on each cupcake working in a spiral motion and drawing the frosting upwards.
- Top with sprinkles of choice.
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