chocolate peppermint cupcakes
I’d be remiss if I didn’t present you with a chocolate peppermint treat this season; rich chocolate paired with icy peppermint is a must for me each December (previously: chocolate-peppermint bundt cake, chocolate-peppermint cookies). Let’s call these cupcakes a nod to peppermint bark.
Devil’s food chocolate cupcakes hide an Andes Peppermint Crunch Thin while peppermint buttercream and crushed candy canes impart a familiar coolness. If you feel inclined, add instant espresso to the batter for the cupcake version of a peppermint mocha.
Chocolate Peppermint Cupcakes
- Yield: 22 cupcakes
Ingredients
Cupcakes
- 1 1/2 cups boiling water
- 3/4 cup unsweetened cocoa
- 1 2/3 cups flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 tsp vanilla extract
- 2 large eggs
- 22 Andes Peppermint Crunch Thins
Peppermint Buttercream
- 1 cup unsalted butter, at room temperature
- pinch of salt
- 3 cups powdered sugar
- 1/4 tsp peppermint extract
- 1 Tbsp half and half
- 3 peppermint candy canes, crushed
Instructions
- Preheat oven to 350°F and line two 12-cup standard muffin pan with baking cups. Whisk together boiling water and cocoa, then cool completely. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Beat butter, sugar, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs one at a time and beat well. Reduce speed to low and add flour mixture in 3 additions, alternating with cooled cocoa mixture (begin and end with flour mixture).
- Divide half the batter evenly between cups; top with an Andes Peppermint Crunch Thin. Spoon remaining batter evenly into cups and bake for 15 minutes, until a toothpick inserted in the center comes out clean. Cool cupcakes for 2 minutes in pans on a wire rack, then carefully remove from pans and place on wire rack to cool completely.
- To make buttercream, beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed. Add peppermint extract and half and half; beat on medium-high speed until light and airy.
- Fit a pastry bag with a 4B tip and pipe a spiral onto each cupcake. Sprinkle with crushed candy canes just before serving. Cupcakes can be made ahead and stored in an airtight container in the refrigerator up to 2 days. Bring to room temperature and sprinkle with crushed candy canes before serving.
Nutrition
- Calories: 290
- Carbohydrates: 40
Yum, yum, yum, Laura. These look fantastic, peppermint and chocolate are definitely among my favorite flavor combinations. Your photos are drool worthy!
I swoon for chocolate and peppermint this time of year, and these Christmassy cupcakes are calling to me! They look amazing, Laura!
These are gorgeous, Laura! And perfect for the holidays…my kids would be thrilled to find these in my kitchen with their triple dose of peppermint!
This would be a perfect treat for me at Christmas. The zing of the peppermint and the soothing comfort of chocolate – yes Ma’am!
Yes!! Peppermint buttercream sounds dangerous – I think it’s something I’d want to enjoy by the spoonful!
Stunningly beautiful cupcakes for Christmas, Laura! So, so pretty!
Love chocolate cake and peppermint together and in a beautiful bite size cupcakes would be perfect!
What is about the red and white of peppermints? Christmas spirit just rose by 500!
Yes, please! Beautiful and delicious!
Mmmmm … I’d like one of these cupcakes with a mug of hot chocolate!
Such pretty photos! I love that surface and the way these pop off of them! The cupcakes sound delicious!
These cupcakes are adorable, and so wonderfully festive!
This is the best looking holiday cupcakes, Laura! I really love how you styled it!
I am obsessed with chocolate and peppermint right now. These cupcakes are so pretty, and perfect for the holidays
So perfect and classic for a holiday treat. And chocolate!
I also love the classic combination of chocolate and peppermint at Christmas! The intoxicating cupcakes are a sweet ode to the season!
they look yummy!
These look absolutely fantastic!
I love everything about this! Such gorgeous photos too!!
Wow…oh to be your neighbor! Great cupcakes Laura..
These are just stunning!
Whenever I come here I eat with eyes. Beautiful pictures and great recipe.
Your cupcakes are adorable, Laura! I intented to bring home candy canes from NY, but couldn’t find any in September. Maybe next time? I’ll keep you recipe, just in case. 😉
Wow, these look so festive and sound dangerously addictive!
Chocolate and peppermint may just be my favorite combination ever. These look perfect!
I’m obsessed with Andes mints. These cupcakes look fantastic. Pinned.
I so love the chocolate peppermint combination! And the red and white colours look so festive! 😀
These cupcakes look too good for words. How festive 🙂
Laura – these are super cute and so perfect for the holiday season. Love the cover photo!!!
These are so cute and perfect for the holiday season!
Gorgeous gorgeous gorgeous! A perfect festive treat for the holidays. 🙂
These are pretty (and I’m sure decadently, sweet and tasty), cupcakes! What a display it would make on any holiday dessert table. 🙂
I love Andes mints! I’m craving all sorts of holiday homemade treats and these just sound perfect.
Love that first image and also Andes mints. These are darling, Laura. 🙂
Perfection indeed! I love the way you made those cupcakes, and pictures are just perfect!