Chocolate Peppermint Cupcakes with Swirled Frosting Recipe
These Chocolate Peppermint Cupcakes with Swirled Frosting combine rich, moist Dutch-processed cocoa cupcakes with a festive peppermint buttercream frosting. The swirled red and white frosting, topped with peppermint baking chunks and candy canes, make these cupcakes perfect for holiday celebrations or any time you want a refreshing chocolate-mint treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cupcakes
- 1 cup + 2 tablespoons unbleached cake flour
- 3/4 cups granulated sugar
- 2/3 cup unsweetened Dutch processed cocoa powder
- 1/4 cup packed brown sugar
- 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
For the Frosting
- 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
- Preheat and Prep: Preheat your oven to 350°F (180°C). Line a 12-cup cupcake pan with liners and set aside.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and fine sea salt. Add cubed unsalted butter and mix on low speed until the mixture resembles coarse sand, about 3 minutes.
- Mix Wet Ingredients: In a separate bowl, whisk together sour cream, whole milk, vegetable oil, coffee or hot water, egg, egg yolk, and peppermint extract until smooth.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry mixture and mix on low speed for a few seconds. Stop the mixer to scrape down the bowl, then mix again until just combined. The batter may appear lumpy—that’s normal.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. This recipe makes 12 cupcakes.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cupcakes to cool in the pan on a wire rack for 10 minutes, then transfer them to the rack to cool completely.
- Make the Frosting: Using a stand mixer, beat the unsalted butter until smooth. Gradually add powdered sugar and beat on medium speed until light and fluffy. Add heavy cream and peppermint extract, mixing until fully combined.
- Color the Frosting: Divide the frosting into two portions. Leave one portion white and scoop into a piping bag. Add red gel food coloring to the other portion and beat until vibrant red, then place it in a second piping bag.
- Prepare Piping Bags: Place both piping bags into a larger piping bag fitted with a star tip. Cut the tips off the inner bags and pull them through the star tip. Practice piping swirls in a bowl to blend colors.
- Frost and Decorate: Pipe swirled frosting onto the cooled cupcakes. Top with peppermint baking chunks and mini candy canes for decoration.
Notes
- Use unbleached cake flour for best texture; spoon and level the flour rather than scooping to measure accurately.
- Espresso powder is optional but enhances the chocolate flavor.
- Room temperature ingredients blend better and give a smoother batter and frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Bring refrigerated cupcakes back to room temperature before serving for best flavor and texture.
Keywords: chocolate peppermint cupcakes, holiday cupcakes, peppermint frosting, swirled frosting, chocolate cupcakes, festive desserts
