Peppermint Chocolate Cupcakes Recipe

Name: Peppermint Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1/2 cup cocoa powder; 1/2 cup unsalted butter softened; 2/3 cup granulated sugar; 2 eggs; 1 teaspoon vanilla; 1 1/2 cups flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter softened; 3 cups powdered sugar; 3 tablespoons milk; 1/4 teaspoon peppermint extract; 6 candy canes - 8 mini, crushed

Servings: persons

1 cup water
1/2 cup cocoa powder
1/2 cup unsalted butter softened
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter softened
3 cups powdered sugar
3 tablespoons milk
1/4 teaspoon peppermint extract
6 candy canes - 8 mini, crushed

1
Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
2
Bring the cup of water to boil. Whisk in cocoa. Allow to cool to room temperature while you prepare the rest of the ingredients.
3
In the bowl of a KitchenAid(R) stand mixer fitted with a flat beater attachment, cream together butter and sugar until fluffy. Beat in eggs one at a time. Scraping down the sides after each egg. Beat in the vanilla.
4
In another bowl combine flour, baking powder and salt. Slowly add dry ingredients to the wet ingredients.
5
Slowly pour in cooled cocoa water and mix just until combined.
6
Spoon batter into prepared cupcake tin. You want them 2/3 of the way full. Bake in preheated oven for 15 - 20 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
7
To make the frosting, place the softened butter and 2 cups of powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together. Add in 2 tablespoons of milk. Add in remaining powdered sugar slowly until a stiff, but spreadable mixture forms. Add remaining tablespoon of milk if needed. Beat in 1/4 teaspoon peppermint extract.
8
Spread frosting on cooled cupcakes. Sprinkle with crushed candy. Serve.

1156

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 14 ingredients. The key ingredients include: 1 cup water, 1/2 cup cocoa powder, 1/2 cup unsalted butter softened, 2/3 cup granulated sugar, and more.

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

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.

Peppermint Chocolate Cupcakes

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