Name: Chocolate Peppermint Cupcakes Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup + 2 tablespoons unbleached cake flour; 3/4 cups granulated sugar; 2/3 cup unsweetened Dutch processed cocoa powder; 1/4 cup brown sugar, packed; 1 teaspoon espresso powder (optional); 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 8 tablespoons cubed unsalted butter, room temperature; 1/2 cup sour cream, room temperature; 1/4 cup whole milk, room temperature; 1/4 cup vegetable oil; 1/4 cup room temperature coffee or hot water; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon peppermint extract; 2 cups unsalted butter, room temperature; 3 3/4 cups powdered sugar; 1 tablespoon heavy cream; 1 1/2 teaspoons peppermint extract; Red gel food coloring; Peppermint baking chunks and candy canes for decorating

There’s something utterly magical about the combination of rich chocolate and crisp peppermint that just sings holiday cheer. This Chocolate Peppermint Cupcakes Recipe brings that classic duo to life in each moist bite, topped with fluffy peppermint buttercream that you’ll want seconds of (and maybe thirds!). Trust me, these cupcakes are a delightful treat that’s perfect for any festive gathering or a cozy night in.

A close-up view of dark chocolate cupcakes with two layers visible: the moist, dark brown cake base and a thick swirl of red and white striped frosting on top. One cupcake is cut in half, showing its soft interior, with one half still in the white cupcake liner and the other lying on the white marbled surface. Small red and white candy pieces are scattered around the cupcakes, and a small red-and-white striped candy cane sticks out from the frosting on the cut cupcake. The background is a soft white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe
Top Tip
How to Serve Chocolate Peppermint Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Cupcakes Recipe

Why You'll Love This Recipe

I’ve made this Chocolate Peppermint Cupcakes Recipe several times around the holidays, and every single batch gets devoured in no time. The flavor balance is just right—deep chocolate with a cool peppermint kick—making these cupcakes feel both indulgent and refreshing.

Perfect flavor pairing: The chocolate and peppermint complement each other beautifully without overpowering one another.
Moist, tender cupcakes: Thanks to the combination of sour cream and oil, these cupcakes stay soft and fluffy for days.
Show-stopping frosting swirl: The red and white peppermint buttercream looks stunning and tastes divine.
Great for gifting or parties: These cupcakes are festive, impressive, and surprisingly easy to make ahead and store.

The image shows several cupcakes with two layers of swirled frosting, one layer is bright red and the other is white, coiled on top of each cupcake. Each cupcake is decorated with small red and white candy pieces sprinkled over the frosting and topped with small red and white striped candy canes placed vertically near the side. The cupcakes are placed closely together on a dark surface with visible glossy highlights, creating a festive look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Peppermint Cupcakes Recipe is thoughtfully chosen to create the perfect texture and flavor harmony. I always recommend fresh, quality ingredients—trust me, it makes a world of difference.

Flat lay of a small mound of unbleached cake flour, a heap of granulated sugar, a pile of unsweetened Dutch processed cocoa powder, a small mound of packed brown sugar, a few dark brown espresso beans, a small heap of baking powder, a pinch of baking soda crystals, a pinch of fine sea salt crystals, several cubes of unsalted butter, a dollop of sour cream, a small pool of whole milk in a white ceramic bowl, a small pool of vegetable oil in a white ceramic bowl, a small pool of room temperature coffee in a white ceramic bowl, one clean whole large egg with an uncracked shell, one clean whole large egg yolk with shell, a small white ceramic bowl filled with peppermint extract liquid, a block of unsalted butter, a small mound of powdered sugar, a small white ceramic bowl with heavy cream, a small white ceramic bowl with red gel food coloring, a few peppermint baking chunks and mini candy canes placed neatly, all arranged symmetrically with perfect proportions on simple white ceramic bowls, no bottles, no duplicates, no utensils, no packaging, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unbleached cake flour: Provides a delicate crumb that's lighter than all-purpose flour, ensuring cupcakes are tender.
Granulated and brown sugar: The combo adds sweetness and moisture with a hint of caramel from brown sugar.
Dutch processed cocoa powder: Gives a rich, smooth chocolate taste without bitterness.
Espresso powder (optional): Intensifies the chocolate flavor—don’t worry, you won’t taste coffee!
Baking powder & baking soda: Work together to create just the right lift and texture.
Unsalted butter: Cubed and room temperature for easy creaming and better flavor control.
Sour cream: Adds moisture and tang that keep the cupcakes tender and rich.
Milk & vegetable oil: Combination keeps cupcakes moist without heaviness.
Coffee or hot water: Enhances the chocolate depth flawlessly.
Large eggs & egg yolk: Provide structure and richness; yolk adds moistness.
Peppermint extract: The star for that refreshing holiday flavor punch.
Unsalted butter for frosting: Creamy base for smooth, fluffy buttercream.
Powdered sugar: Gives that classic icing sweetness and texture.
Heavy cream: Lightens the frosting and adds a silky texture.
Red gel food coloring: Creates vibrant color without messing with frosting consistency.
Peppermint baking chunks & candy canes: Perfect for festive decoration and extra minty crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chocolate Peppermint Cupcakes Recipe is how easy it is to customize. I often tweak the intensity of peppermint or add mix-ins depending on the occasion. Don’t be afraid to make this recipe your own—it’s part of the fun!

Variation: I’ve swapped out half the vegetable oil for avocado oil for a slightly healthier fat that adds a subtle richness—my guests never notice.
Dairy-Free Adaptation: Use coconut yogurt instead of sour cream and almond milk to accommodate dietary needs without sacrificing moisture.
Extra Chocolate Kick: Adding mini chocolate chips to the batter gives surprise bursts of melty goodness.
Less Peppermint: Cut back to ½ teaspoon peppermint extract if you prefer a milder mint flavor.

Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe

Step 1: Mix Dry Ingredients and Butter

Start by preheating your oven to 350°F (180°C) and lining a 12-cup cupcake pan with liners—this helps keep your cupcakes from sticking and makes cleanup a breeze. Then, combine the cake flour, sugars, cocoa powder, espresso powder (if you’re using it), baking powder, baking soda, and salt in your stand mixer bowl. Using the paddle attachment, mix in the cubed butter on low speed until the mixture looks like coarse sand. This step is crucial for evenly incorporating the butter so your cupcakes bake up tender. It usually takes about 3 minutes, so be patient!

Step 2: Whisk Wet Ingredients and Combine

Next, whisk together the sour cream, milk, vegetable oil, coffee or hot water, eggs, egg yolk, and peppermint extract in a separate bowl. Pour this wet mixture into the dry ingredients and mix on low speed for a few seconds. Then, stop and scrape down the sides of the bowl with a spatula to catch any stray flour. Continue mixing just until combined—don’t overmix! The batter will be a bit lumpy and not perfectly smooth, but that’s exactly how you want it; overmixing can make cupcakes tough.

Step 3: Bake to Perfection

Fill each cupcake liner about ¾ full with batter—this ensures they rise just right without spilling over. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. When they’re done, let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Full cooling is key for smoother frosting!

Step 4: Whip Up Peppermint Buttercream

While your cupcakes cool, it’s frosting time! Beat the butter in your stand mixer until smooth, then gradually add the powdered sugar, mixing on medium speed until fluffy. Add heavy cream and peppermint extract, mixing again to combine. Divide your frosting in half—leave one plain and tint the other with red gel food coloring until you get a vibrant candy cane red. For the classic swirl look, fill a large piping bag with both colors, using two smaller bags inside a larger one fitted with a star tip. Don’t forget to pipe a few practice swirls to get the colors blending just right before frosting cupcakes.

Step 5: Decorate and Delight

Pipe beautiful swirls of peppermint buttercream onto each cooled cupcake, then sprinkle with peppermint baking chunks and top with mini candy canes for that festive crunch. These garnishes add a fun texture and look that makes the cupcakes look stunning on any dessert table.

Top Tip

After baking this Chocolate Peppermint Cupcakes Recipe a few times, I’ve learned a few tricks that really make a difference—and I want you to have those wins too!

Flour Measuring: Always spoon and level your flour instead of scooping directly—it prevents dense cupcakes. Better yet, use a kitchen scale!
Don’t Overmix: Mix just until wet and dry ingredients come together; overmixing dries out cupcakes.
Triple Piping Bag Setup: Using two colors inside a larger bag creates that iconic red and white swirl, but if you don’t have the setup, alternate spoonfuls of each color into one bag for a pretty effect too.
Room Temperature Everything: Warm butter, eggs, milk, and sour cream blend better and create a smoother batter and frosting.

How to Serve Chocolate Peppermint Cupcakes Recipe

Chocolate Peppermint Cupcakes - Serving Suggestion

Garnishes

I love topping my Chocolate Peppermint Cupcakes with crushed peppermint baking chunks and a mini candy cane—you get that perfect crunch and festive look without being too sweet. Sometimes I add a light dusting of edible glitter for a little holiday sparkle, which my guests always adore.

Side Dishes

Pair these cupcakes with a simple hot cocoa or peppermint mocha for an over-the-top mint-chocolate experience. Fresh berries or a light fruit salad also balance the richness nicely if you want a less sweet accompaniment.

Creative Ways to Present

For holiday parties, I like arranging these cupcakes on a tiered stand with some fresh pine sprigs and cinnamon sticks scattered around. Wrapping cupcakes individually in clear cellophane with a red ribbon makes them perfect for gifting and looking charming on any cookie exchange table.

Make Ahead and Storage

Storing Leftovers

I always store leftover cupcakes in an airtight container at room temperature, but only for up to two days—that keeps them soft without sacrificing freshness. If you expect them to last longer, refrigeration is okay but may dry them out a bit.

Freezing

These cupcakes freeze wonderfully—just freeze them unfrosted (I wrap each one tightly in plastic wrap and place them in a freezer bag). Thaw completely at room temperature before frosting. You can freeze the buttercream in an airtight container separately for up to two weeks.

Reheating

To bring frozen or refrigerated cupcakes back to life, let them come to room temperature and—if you like—warm them for about 10 seconds in the microwave. This revives their softness nicely before frosting or serving.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch processed?

Using Dutch processed cocoa powder gives a richer, smoother flavor and darker color, which is ideal for this recipe. Regular cocoa can be used but may result in a slightly more acidic and lighter colored cupcake.

How important is the espresso powder?

Espresso powder is optional but highly recommended. It enhances the chocolate flavor without adding a coffee taste, giving the cupcakes a deeper, more intense chocolate profile.

Can I make the cupcakes gluten-free?

For a gluten-free version, substitute the cake flour with a 1-to-1 gluten-free baking flour blend. Check that your blend contains xanthan gum for best results. Texture may vary slightly but remain very tasty!

What frosting tips help get that perfect swirl?

Using two piping bags inside a larger one is a game-changer for multi-color swirls. Also, using gel food coloring prevents frosting from thinning out, and piping onto completely cooled cupcakes keeps the swirl intact.

Final Thoughts

This Chocolate Peppermint Cupcakes Recipe is one of those treats that always brings a smile, whether you’re baking them with friends or surprising your family. The balance of flavors, the lush texture, and the festive presentation make them a true standout. I hope you enjoy making (and eating!) them as much as I do. Trust me, once you try this recipe, it’ll become your go-to for all your holiday celebrations and beyond.