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Peppermint Chocolate Cupcakes

Peppermint Chocolate Cupcakes: Your Holiday Sweet Escape

These Peppermint Chocolate Cupcakes combine rich chocolate with refreshing peppermint, making them a perfect holiday treat.
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Prep Time 15 minutes
Cook Time 19 minutes
Cooling Time 10 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Use gluten-free flour for a gluten-free version.
  • 1 cup light brown sugar Dark brown sugar can be substituted for a deeper flavor.
  • 1/2 cup granulated sugar Can be reduced for a less sweet cupcake.
  • 1/2 cup cocoa powder Unsweetened cocoa is ideal.
  • 1 tbsp baking powder Ensure freshness for proper rising.
  • 1/2 tsp baking soda May be omitted if adjusting the acid level in the recipe.
  • 1/4 tsp salt Sea salt can be used for a different taste.
  • 1/3 cup vegetable oil Can be replaced with melted coconut oil.
  • 1 cup milk Use non-dairy milk for vegan option.
  • 1 large egg For vegan, consider a flax egg as a substitute.
  • 1 tsp vanilla extract Pure vanilla extract is preferred.
  • 1 tsp peppermint extract Omit for non-peppermint version.
  • 1 cup hot water Can replace with brewed coffee for deeper flavor.
  • 1/2 cup sour cream Plain yogurt can be a substitute.
For the Topping
  • 1 cup milk chocolate ganache Can use dark chocolate for a richer flavor.
  • 1 cup peppermint cream cheese frosting Possible substitution: buttercream frosting.
  • 1/2 cup crushed candy canes Adds crunch and visibility.

Equipment

  • Muffin Tin
  • mixing bowls
  • Electric mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together all-purpose flour, light brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, blend vegetable oil, milk, egg, vanilla extract, and peppermint extract for about 2 minutes.
  4. Carefully combine the wet ingredients into the dry mixture, stirring until fully combined without overmixing.
  5. Stir in hot water and sour cream until the batter is homogenous.
  6. Fill each cupcake liner about ¾ full with batter and place in the preheated oven to bake for 17-19 minutes.
  7. Let the cupcakes cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
  8. Spread milk chocolate ganache over the top of each cooled cupcake, allowing it to set.
  9. Pipe peppermint cream cheese frosting on top and sprinkle with crushed candy canes.

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 30gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid overmixing the batter for fluffier cupcakes.

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