As the holidays approach and the air fills with the scent of pine and crisp winter chill, there’s nothing quite like a batch of Chocolate Peppermint Cupcakes to warm your heart. These treats combine the rich, moist chocolate cake with a refreshing hint of peppermint, topped with a creamy buttercream that melts in your mouth. It’s a personal delight I stumbled upon during a festive gathering, and I knew I had to share this cozy recipe with you.
Why You’ll Love This Recipe
These Chocolate Peppermint Cupcakes are not only easy to make but also incredibly flavorful. The combination of rich chocolate and refreshing peppermint is simply irresistible. Plus, the vibrant colors and festive feel they bring make them a perfect addition to your holiday dessert table.
Ingredients Needed For Chocolate Peppermint Cupcakes
- 1 box Betty Crocker Chocolate Fudge Super Moist (15.25 oz.): This boxed mix saves time while ensuring a rich, chocolaty base.
- 1 cup chocolate chips: Choose semi-sweet or dark chocolate chips for an extra burst of chocolatey goodness.
- 3 large eggs: These will help bind everything together and create a fluffy texture.
- 1/2 cup milk: Adds moisture and richness; whole milk works best for a creamier texture.
- 3/4 cup water: This helps to lighten the batter, making the cupcakes soft and airy.
- 1/2 cup vegetable oil: Using oil instead of butter keeps the cupcakes moist and tender.
- 1/2 teaspoon peppermint extract: A key ingredient for that refreshing holiday flavor; be careful not to overdo it!
- 4 cups powdered sugar: This is essential for creating a sweet, creamy buttercream icing.
- 1 cup salted butter, room temperature (2 sticks): Salted butter adds a nice balance to the sweetness of the icing.
- 1 teaspoon peppermint extract: You’ll need this for the frosting to infuse every bite with peppermint flavor.
- 1/2 cup crushed candy canes: They add a festive touch and a bit of crunch to the frosting.
- 2 tablespoons milk: Use this to adjust the consistency of the buttercream as needed.
How to Make Chocolate Peppermint Cupcakes
For the Cake:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, combine the chocolate cake mix, chocolate chips, eggs, milk, water, oil, and peppermint extract.
- Mix until well combined, but be careful not to overmix.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
For the Buttercream:
- In a large mixing bowl, beat the room temperature butter until light and fluffy.
- Gradually add the powdered sugar, mixing well between each addition.
- Pour in the peppermint extract and add milk, mixing until you reach your desired frosting consistency.
- If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
How to Serve Chocolate Peppermint Cupcakes
These cupcakes are best served fresh on the same day they are baked. To make it extra festive, top each cupcake with a swirl of buttercream, and sprinkle generously with crushed candy canes. You could also place a mini candy cane on top for an added touch!
How to Store Chocolate Peppermint Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. Just remember to let them come to room temperature before serving to enjoy the best texture.
Tips to Make Chocolate Peppermint Cupcakes
- Add a dash of espresso powder to the cake batter to enhance the chocolate flavor.
- Swap out the peppermint extract for vanilla or almond extract if you prefer a different flavor profile.
- For a festive touch, try drizzling melted chocolate over the buttercream before adding candy canes.
Variations and Substitutions
- Gluten-Free Option: Use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free.
- Dairy-Free Version: Substitute the butter with a dairy-free alternative and use almond milk instead of regular milk.
- Different Frosting: If you’re not a fan of buttercream, feel free to use whipped cream or a chocolate ganache for a chocolatey twist!
Frequently Asked Questions
Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes a day or two in advance. Just make sure they are completely cooled before storing them in an airtight container.
Can I freeze these cupcakes?
Absolutely! After they’ve cooled completely, you can freeze them without frosting. Just place them in a single layer in an airtight container or wrap them individually in plastic wrap. When you’re ready to enjoy them, thaw and frost!
How do I know when the cupcakes are done baking?
A toothpick inserted into the center should come out clean or with just a few moist crumbs. Be careful not to overbake, as this can dry out the cupcakes.
Can I use different flavored extracts?
Yes! While peppermint is traditional for this recipe, feel free to experiment with other extracts like vanilla, almond, or even orange for a unique twist!
How do I get my frosting to look pretty?
Use a piping bag with a decorative tip to achieve a lovely swirl. If you don’t have one, you can simply use a knife to spread the frosting beautifully on top!
Enjoy your baking adventure with these Chocolate Peppermint Cupcakes—perfect for indulging in the spirit of the season!
Chocolate Peppermint Cupcakes
Ingredients
For the Cake
- 1 box Betty Crocker Chocolate Fudge Super Moist (15.25 oz.) Boxed mix saves time while ensuring a rich, chocolaty base.
- 1 cup chocolate chips Use semi-sweet or dark chocolate chips for extra chocolaty goodness.
- 3 large eggs Helps bind everything together and create a fluffy texture.
- 1/2 cup milk Whole milk works best for a creamier texture.
- 3/4 cup water Lightens the batter for soft and airy cupcakes.
- 1/2 cup vegetable oil Keeps the cupcakes moist and tender.
- 1/2 teaspoon peppermint extract Key ingredient for holiday flavor; use carefully.
For the Buttercream Frosting
- 4 cups powdered sugar Essential for creamy buttercream icing.
- 1 cup salted butter, room temperature (2 sticks) Adds balance to the sweetness of the icing.
- 1 teaspoon peppermint extract Infuses every bite of frosting with peppermint flavor.
- 1/2 cup crushed candy canes Adds a festive touch and crunch to the frosting.
- 2 tablespoons milk Use to adjust the consistency of the buttercream.
Instructions
For the Cake
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, combine the chocolate cake mix, chocolate chips, eggs, milk, water, oil, and peppermint extract.
- Mix until well combined, but be careful not to overmix.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
For the Buttercream
- In a large mixing bowl, beat the room temperature butter until light and fluffy.
- Gradually add the powdered sugar, mixing well between each addition.
- Pour in the peppermint extract and add milk, mixing until you reach your desired frosting consistency.
- If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
