Introduction

These Chocolate Peppermint Cupcakes with Swirled Frosting are a festive treat perfect for the holiday season or any time you crave a chocolatey minty delight. Moist chocolate cupcakes meet a creamy peppermint frosting with a beautiful red and white swirl that’s as fun to make as it is to eat.

The image shows a tray of chocolate cupcakes with two colors of frosting swirled on top in a wave pattern. Each cupcake has a single layer of creamy frosting that is white on one side and bright red on the other. The smooth, curved ridges of the frosting create a spiral effect starting at the center and moving outward. The cupcakes are arranged closely on a metal tray that sits on a white marbled surface. The rich, dark brown cake contrasts with the bright frosting, making the colors stand out vividly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup + 2 tablespoons unbleached cake flour (*See notes below for measuring*)
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
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

Step 1: Preheat the oven to 350°F (180°C). Line a 12-cup cupcake pan with liners and set aside.
Step 2: In the bowl of a stand mixer, combine the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder (if using), baking powder, baking soda, and salt. Using the paddle attachment, mix in the cubed butter on low speed until the mixture resembles coarse sand, about 3 minutes.
Step 3: In a separate bowl, whisk together the sour cream, milk, vegetable oil, coffee or hot water, egg, egg yolk, and peppermint extract. Pour this wet mixture into the dry ingredients and mix on low speed for a few seconds. Stop the mixer and scrape down the bowl, then continue mixing until everything is combined and no flour streaks remain. The batter will look lumpy and not completely smooth, which is normal.
Step 4: Fill each cupcake liner about 3/4 full with batter. You should have enough for 12 cupcakes.
Step 5: Bake the cupcakes for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the pan cool on a wire rack for 10 minutes, then remove the cupcakes and let them cool completely on the rack.
Step 6: To make the frosting, beat the 2 cups of room temperature butter in a stand mixer until smooth. Gradually add the powdered sugar and mix on medium speed until light and fluffy. Add the heavy cream and peppermint extract, mixing until fully combined.
Step 7: Scoop half of the frosting into a large piping bag and set aside. Add red gel food coloring to the remaining frosting and beat until it reaches a bright candy cane red. Transfer the red frosting to a second piping bag.
Step 8: Place both filled piping bags (one white, one red) into a larger piping bag fitted with a star tip. Cut the tips off the inner bags so the frosting can flow together, then pipe a swirl or two into a bowl to blend the colors and test the effect before decorating the cupcakes.
Step 9: Pipe swirls of the red and white peppermint frosting onto the cooled cupcakes. Finish by decorating each cupcake with peppermint baking chunks and mini candy canes.

Tips & Variations

For extra depth of flavor, use freshly brewed espresso instead of hot water.
If you want a stronger peppermint punch, increase the peppermint extract in the frosting by 1/2 teaspoon.
To make the cupcakes dairy-free, substitute coconut oil for butter and use a non-dairy milk and cream alternative in the frosting.
Use a toothpick to swirl the two frosting colors together gently if you prefer a marbled look on top.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving for best texture. You can freeze unfrosted cupcakes wrapped tightly for up to 3 months; thaw before frosting and serving.

How to Serve

The image shows dark brown chocolate cupcakes with a moist and crumbly texture. Each cupcake has two layers of frosting on top: the bottom layer is white and smooth, while the top layer is bright red with a slightly rough texture, swirled together in a round shape. One cupcake is cut in half, revealing the inside chocolate cake. Some cupcakes have small pieces of crushed candy on top, and there are also small red and white candy pieces scattered around the cupcakes on the white marbled surface. Candy canes are also placed near the cupcakes, adding red and white stripes to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes in advance?

Yes, you can bake the cupcakes a day or two ahead and freeze them unfrosted. Thaw completely before adding the frosting and decorating.

What if I don’t have peppermint extract?

You can substitute with vanilla extract for a classic chocolate cupcake or add a few drops of peppermint flavoring if you have it. Without peppermint, the cupcakes will still be delicious but less minty.