Description
Delight in these festive Chocolate Peppermint Cupcakes featuring a rich cocoa batter infused with peppermint extract, topped with a creamy peppermint buttercream frosting swirled in classic red and white. Perfect for holiday celebrations or any time you crave a refreshing twist on a chocolate treat.
Ingredients
Scale
For the Cupcake Batter
- 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
For the Peppermint Buttercream Frosting
- 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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 12-cup cupcake pan with paper liners and set aside.
- Mix Dry Ingredients and Butter: In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. Add the cubed unsalted butter and mix on low speed until the mixture resembles coarse sand, about 3 minutes.
- Whisk Wet Ingredients: In a separate bowl, whisk together the sour cream, whole milk, vegetable oil, coffee or hot water, egg, egg yolk, and peppermint extract until fully combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients bowl. Mix on low speed for a few seconds, then stop to scrape down the sides. Continue mixing briefly until just combined; the batter will appear lumpy but do not overmix.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about 3/4 full. You should have enough batter for 12 cupcakes.
- Bake the Cupcakes: Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool in the pan on a wire rack for 10 minutes.
- Cool Completely: Remove cupcakes from the pan and let them cool completely on the wire rack before frosting.
- Make Peppermint Buttercream Frosting: In a stand mixer, beat the unsalted butter until smooth. Gradually add powdered sugar and mix on medium speed until light and fluffy. Add heavy cream and peppermint extract, mixing until fully incorporated.
- Create Two Frosting Colors: Divide the frosting in half. Leave one half white, and add red gel food coloring to the other half. Beat the colored frosting until vibrant and well mixed.
- Prepare Piping Bags: Spoon each portion of frosting into separate piping bags. Place both bags inside a larger piping bag fitted with a star tip, cut the tips off the inner bags to expose frosting.
- Pipe Frosting onto Cupcakes: Pipe swirls of the red and white frosting onto each cooled cupcake, swirling gently to create a candy cane effect.
- Decorate: Top each cupcake with peppermint baking chunks and mini candy canes for a festive finish.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for the best results.
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
- If you don’t have a triple piping bag setup, alternate spoonfuls of red and white frosting into one piping bag to achieve a swirled effect.
- Use gel food coloring to avoid thinning out the frosting and get a vibrant red hue.
- Make cupcakes a day ahead and store unfrosted; frost just before serving for the freshest taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
