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.

Chocolate Peppermint Cupcakes

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

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Chocolate Peppermint Cupcakes

  • Yield: 22 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


  1. 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).
  2. 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.
  3. 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.
  4. 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.


  • Calories: 290
  • Carbohydrates: 40


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  1. 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!

  2. These are pretty (and I’m sure decadently, sweet and tasty), cupcakes! What a display it would make on any holiday dessert table. 🙂