Best 2 Chocolate Peppermint Cupcakes Recipes

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Indulge your sweet cravings with our delectable Chocolate Peppermint Cupcakes, an irresistible treat that combines the richness of chocolate with the refreshing notes of peppermint. These cupcakes are perfect for any occasion, whether it's a festive holiday gathering or a cozy night in. Treat yourself to a delightful journey of flavors with our curated collection of recipes that include a moist chocolate cupcake base, a creamy peppermint frosting, and a rich chocolate ganache. Embark on a culinary adventure and relish the perfect balance of sweet and minty indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-PEPPERMINT CUPCAKES



Chocolate-Peppermint Cupcakes image

These chocolate and peppermint cupcakes for Christmas are simply delicious!

Provided by K. M. Ellsworth

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 24

Number Of Ingredients 12

5 cups unsweetened cocoa powder
1 cup all-purpose flour
½ cup cake flour
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
2 ⅔ cups white sugar
1 cup unsalted butter, softened
5 large eggs
1 ½ teaspoons vanilla extract
¼ teaspoon peppermint extract
1 cup buttermilk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
  • Stir cocoa, all-purpose flour, cake flour, salt, baking powder, and baking soda together in a large bowl.
  • Beat sugar and butter together in a separate bowl until light and fluffy. Slowly beat in eggs, one at a time, then stir in vanilla and peppermint extracts. Stir in dry ingredients until well mixed. Add buttermilk and stir just until moistened.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until cupcakes spring back when lightly touched, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 38.9 g, Cholesterol 59.5 mg, Fat 11.3 g, Fiber 6.1 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 90.4 mg, Sugar 23.1 g

PEPPERMINT CUPCAKES WITH MARSHMALLOW FLUFF WHITE CHOCOLATE FROSTING



Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting image

I get asked to bring these to every Christmas party I go to. Top cupcakes with crushed peppermint sticks.

Provided by Bobbie Susan

Categories     Desserts     Frostings and Icings     Chocolate

Time 45m

Yield 24

Number Of Ingredients 15

2 cups white sugar
1 cup butter, softened
2 eggs
1 teaspoon peppermint extract
⅛ teaspoon almond extract
1 dash red food coloring
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
1 (6 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow fluff
½ cup butter, softened
2 cups confectioners' sugar
1 teaspoon milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Mix peppermint extract, almond extract, and food coloring into creamed butter mixture.
  • Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.
  • Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Allow melted white chocolate to cool to room temperature.
  • Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 45.9 g, Cholesterol 48.1 mg, Fat 14.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 9 g, Sodium 173.8 mg, Sugar 35.1 g

Tips:

  • Use room temperature ingredients for better emulsification and smoother batter.
  • Do not overmix the batter, as this can result in tough cupcakes.
  • Fill the cupcake liners only 2/3 full to prevent overflowing during baking.
  • Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the cupcakes cool completely before frosting them.
  • For a neater appearance, use a piping bag to frost the cupcakes.
  • Garnish the cupcakes with crushed candy canes or peppermint pieces for a festive touch.

Conclusion:

These chocolate peppermint cupcakes are the perfect holiday treat. They are moist, decadent, and have a delicious peppermint flavor. With their festive appearance and easy-to-follow recipe, these cupcakes are sure to be a hit at your next holiday party.

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