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Chocolate Peppermint Cupcakes

Chocolate peppermint cupcakes are homemade, one-bowl chocolate peppermint cupcakes topped with light and fluffy peppermint frosting. These moist, rich cupcakes are so fun for the holidays, and they can be made from scratch in no time!

Prep Time
25 mins
Cook Time
25 mins
Total Time
43 mins
Servings: 20 cupcakes
Calories: 464 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Cupcakes
  • 3/4 cup salted butter at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar packed
  • 2 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup buttermilk at room temperature
  • 1/2 cup sour cream at room temperature
  • 1/4 cup warm water about 85 F
  • 2 cups all-purpose flour properly measured
  • 2/3 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1/4 teaspoon salt
Peppermint Frosting
  • 1 ½ cups salted butter
  • 6-7 cups powdered sugar
  • 1/3-1/2 cup heavy cream
  • 2 teaspoons peppermint extract
Decoration
  • 4-6 candy canes crushed

Instructions

Cupcakes
    Cup of Yum
  1. Preheat oven to 350 F. Line 20 muffin cups with cupcake liners. Set aside.
  2. In a large bowl, beat the butter and sugars together until well-combined, about 3-4 minutes on medium.
  3. Mix in the eggs one at a time until well-incorporated.
  4. Mix in the vanilla extract and peppermint extract.
  5. Add the buttermilk, sour cream, and warm water. Mix in until well-combined.
  6. Add the flour, cocoa powder, baking soda, and salt. Mix in just until combined. Do not overmix.
  7. Divide the batter among the prepared muffin cups.
  8. Bake about 18-25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool in the pan for 5 minutes.
  10. Remove to a wire rack to finish cooling.
Frosting
  1. In a large mixing bowl add the butter and 6 cups powdered sugar. Beat on the lowest speed until the butter and sugar form crumbs.
  2. Add 1/3 cup heavy cream and peppermint extract, beat on a low speed until the buttercream starts to come together then increase the speed to high and beat for 5 minutes or until the buttercream is light and fluffy. You can adjust the thickness of the buttercream by adding more powdered sugar to thicken or more cream to thin.
  3. Transfer the peppermint buttercream to a piping bag fitted with a Wilton 1M piping tip or similar tip.
  4. Pipe decorative swirls on top of each cupcake and sprinkle over the crushed candy canes.

Notes

  • Butter: I use salted butter in this recipe. If you would prefer to use unsalted butter, increase the salt to 1/2 teaspoon.
  • Brown sugar: Light or dark brown sugar will work equally well.
  • Buttermilk: I recommend using full-fat, but low-fat will work if that’s what you have. If you don’t have buttermilk, you can make a substitute with this buttermilk substitute recipe.
  • Sour cream: I recommend using full-fat sour cream in this recipe. 
  • Flour: Be sure to properly measure the flour to avoid dense or dry cupcakes. Either weigh or sift the flour, lightly spoon into the measuring cup, and then level. 
  • Heavy cream: Heavy cream helps the frosting whip up light and fluffy. If you don't want to use cream, you can use whole milk; however, the frosting will not be quite as light and fluffy.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1cupcake Calories 464kcal (23%) Carbohydrates 62g (21%) Protein 3g (6%) Fat 24g (37%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 78mg (26%) Sodium 309mg (13%) Potassium 115mg (3%) Fiber 1g (4%) Sugar 50g (100%) Vitamin A 745IU (15%) Vitamin C 0.2mg (0%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 20cupcakes

Amount Per Serving

Calories 464

% Daily Value*

Serving 1cupcake
Calories 464kcal 23%
Carbohydrates 62g 21%
Protein 3g 6%
Fat 24g 37%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 78mg 26%
Sodium 309mg 13%
Potassium 115mg 2%
Fiber 1g 4%
Sugar 50g 100%
Vitamin A 745IU 15%
Vitamin C 0.2mg 0%
Calcium 46mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.