Chocolate Peppermint Cupcakes
These delightful Chocolate Peppermint Cupcakes combine rich chocolate cake with refreshing peppermint and a creamy buttercream topping, perfect for the holiday season.
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.
Notes
These cupcakes are best served fresh on the same day they are baked. For an extra festive touch, top with a swirl of buttercream and crushed candy canes.