How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chocolate Peppermint Cupcakes?

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 cups Sugar, 1-3/4 cup All-purpose Flour, 3/4 cups Cocoa Powder, and more.

Is Chocolate Peppermint Cupcakes suitable as baking & desserts?

Yes, Chocolate Peppermint Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Chocolate Peppermint Cupcakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peppermint Cupcakes Recipe

Name: Chocolate Peppermint Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 cups Sugar; 1-3/4 cup All-purpose Flour; 3/4 cups Cocoa Powder; 1-1/2 teaspoon Baking Powder; 1-1/2 teaspoon Baking Soda; 1 teaspoon Salt; 2 whole Eggs; 1 cup Milk; 1/2 cups Olive Oil; 2 teaspoons Pure Vanilla Extract; 1 cup Boiling Water; FOR THE BUTTERCREAM:; 3 cups Unsalted Butter, At Room Temperature; 6 cups Confectioners Sugar; 1 teaspoon Salt; 2 teaspoons Peppermint Extract; 1 teaspoon Red Food Coloring

1

To make the cupcakes, start by preheating the oven to 350 degrees F. Line two 12-count cupcake pans with baking liners. Set aside.

2

In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Set aside.

3

In the bowl of a stand mixer, combine the eggs, milk, olive oil and vanilla. With the mixer running on low, gradually add the dry ingredients into the creamed mixture until fully incorporated. Scrape down the sides of the bowl and add the boiling water. Mix until the batter is smooth. The batter is supposed to be thin.

4

Divide the batter between the prepared cupcake liners. Bake the cupcakes until a toothpick inserted into a couple of cupcakes comes out clean. This will take about 20-25 minutes. When done, remove from the oven. Allow the cupcakes to cool in the pan for a couple minutes and then transfer to a cooling rack to cool completely.

5

While the cupcakes are cooling make the buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment for about 5 minutes. Add the confectioner's sugar and salt and mix, gradually increasing in speed until the sugar is fully incorporated. Add the peppermint extract and whisk until the mixture is light and fluffy. This will take about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.

6

To frost the cupcakes with the red and white swirl design, place half of the buttercream in a small bowl. Tint the buttercream with the red food coloring, adding as much as necessary to reach your desired color. Place the red buttercream in a small piping bag without a tip. Place the remaining white buttercream in another small piping bag (also without a tip). Place both piping bags, side-by-side, inside of a larger piping bag fitted with your favorite tip (I used an open star tip).

7

Apply even pressure on the piping bag to pipe a swirl design on top of the cupcakes.

8

Serve and enjoy!

9

Cupcakes last up to 1 week in a sealed container.

10

Adapted from Annie Eats.

Chocolate Peppermint Cupcakes

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