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Peppermint Chocolate Cupcakes!

Fudgy peppermint chocolate cupcakes topped with creamy peppermint buttercream frosting, melted chocolate and crushed candy canes
Course Dessert
Servings 12
Author 2Teaspoons

Ingredients

CUPCAKES

  • 1/2 cup salted butter*
  • 2 ounces mint chocolate chips**
  • 1/2 cup + 1 heaping tablespoon unsweetened cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup buttermilk***

PEPPERMINT FROSTING

  • 1 cup butter softened to room temperature
  • 2 1/2 cups powdered sugar
  • splash of heavy cream half and half, or milk****
  • 2 teaspoons vanilla extract
  • 2 teaspoons peppermint extract
  • salt to taste

TOPPINGS

  • 4 ounces semi-sweet chocolate chips or baking chocolate melted
  • crushed candy canes

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt the butter and chocolate together in the microwave on medium power stirring every 30 seconds or on low heat on the stovetop. Once fully melted stir in a heaping tablespoon of unsweetened cocoa powder. Set aside to cool.
  3. In a medium bowl combine remaining cocoa powder, flour, baking soda, baking powder and salt. In a large bowl whisk together eggs, sugar, brown sugar, vanilla and peppermint. Whisk the butter/chocolate mixture into the large bowl then stir in buttermilk. Gradually add flour mixture and stir until just combined, batter will be very thick.
  4. Line a muffin tin with 12 cupcake liners. Spoon batter evenly into the 12 cupcake liners in the muffin tin. Bake until toothpick comes out clean when inserted, about 18 minutes. Cool cupcakes completely before frosting.
  5. Make Frosting: Beat softened butter on medium speed with a standmixer or electric mixer until smooth and creamy, about 3 minutes. Add powdered sugar, a splash of cream, vanilla extract, peppermint extract, and a pinch of salt and beat on high until frosting is fluffy, about 1-3 minutes, scraping down sides when necessary. Add more cream if frosting is too thick or more powdered sugar if frosting is too thin. Once frosting has reached desired consistency add more peppermint extract and/or salt to taste if necessary.
  6. Once cupcakes are completely cooled fill frosting bag with frosting and pipe onto cupcakes. Drizzle (or use another frosting bag to dot) melted chocolate on cupcakes. Sprinkle with crushed candy canes and serve!

Recipe Notes

*if using unsalted butter add ¼ teaspoon salt to batter
** semi-sweet baking chocolate or chocolate chips should also work great!
***You can make your own buttermilk by combining ½ cup milk + ½ tablespoon white vinegar and letting it sit for 5 minutes.
****The heavier the cream/milk you choose the creamier the frosting will be.