These peppermint chocolate cupcakes are topped with a red and white candy cane swirled frosting and dipped in chocolate! I love that I can make these chocolate peppermint cupcakes with a chocolate hi-hat, it makes them so fun and special for the holiday season! You don't need a mixer to make the cupcakes, and I promise it is so easy to make the chocolate magic shell topping!
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Ok, I've got peppermint bark cheesecake, peppermint mocha cake, peppermint bark brownies, and peppermint bark cookies- clearly, I needed a cupcake version!
These peppermint chocolate cupcakes used my tried and true favorite chocolate cupcake recipe (that I use in my chocolate fudge cupcakes and basically all of my other cupcake recipes) but I've added some peppermint extract. I've then topped them with a simple American buttercream frosting, which I've also added peppermint extract to!
Finally, I wanted to make these chocolate peppermint cupcakes extra special. So I briefly froze the cupcakes, then dipped the frosting in melted chocolate, and voilà! Hi-hat cupcakes!
Why you'll love this recipe!
- Festive Fave: I mean, come on. How cute are these candy cane chocolate cupcakes for Christmas? You know I had to do a candy swirl on top! These would be so cute served on Christmas day, but also would be great for Thanksgiving!
- Peppermint Flavor: we're getting tons of peppermint flavor thanks to peppermint extract in both the cupcake batter and the frosting.
- Simple to Make: I know these look fancy, but I've got a ton of tips to help you make these! I promise, just like all my other recipes, these ar simple to make but look super impressive.
Grab your ingredients
- Cocoa Powder: I'm using Dutch-processed cocoa powder which is richer and darker than natural cocoa powder. Not sure which one you have in your pantry? Just check the ingredients label. If it says 'alkali' or 'acidity regulators', then it's Dutch-processed.
- Oil: the secret to super moist cupcakes? Neutral oil! Cocoa powder can make chocolate cakes and cupcakes dry, so using oil instead of butter will help make the cupcakes soft and moist. Use a neutral oil like vegetable oil or sunflower oil, nothing with a strong taste like coconut or olive oil.
- Sour Cream: to make these cupcakes extra moist, I also add sour cream. You can swap this out for Greek yogurt in a pinch though!
- Food Gel: you'll need red food gel for the frosting. I always use Americolor Super Red, although I made the terrible mistake of adding a little bit of Maroon to my frosting which is why it isn't as bright red in the photos (and no, I did not want to go out and buy more butter and remake it!) Food gel is usually more intense than the food dye you'll find in the local grocery store, so you won't need to use as much.
- Unsalted Butter: I always use unsalted butter to control the level of salt in the frosting!
- Espresso Powder: my espresso powder somehow didn't make it to the ingredient picture! But I add a bit of espresso powder to help deepen the chocolate flavor. Plus, it gives these cupcakes more of a peppermint mocha flavor!
Substitutions & Additions
- Sour Cream: swap out the sour cream for an equal amount of full-fat Greek yogurt.
- Peppermint: not a peppermint fan? Leave out the peppermint extract (although if you don't love peppermint, why the heck are you on a chocolate peppermint recipe??)
- Espresso Powder: feel free to leave this out if you don't have any on hand!
How to make this recipe
- Step 1: Preheat your oven to 350°Fahrenheit and line two cupcake tins with liners. In a large bowl, whisk all of the dry ingredients together. Set aside.
- Step 2: In a large jug or medium bowl, whisk the wet ingredients (except the hot coffee) together until smooth. In a separate mug, whisk the hot water and espresso powder together.
- Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined. Then pour in the hot coffee, mixing once more.
- Step 4: Fill the cupcake liners just over halfway. Make one tray at a time, for 18-20 minutes. Let the cupcakes cool in the tin for 10 minutes before removing to a wire cooling rack to cool completely.
- Step 5: In the bowl of a stand mixer with a paddle attachment, or in a large bowl with a handheld mixer, beat the butter and confectioners's together until very thick. Add the vanilla extract, peppermint extract, and salt. Mix in the heavy cream, your frosting should be spreadable and creamy.
- Step 6: Divide the frosting in half, coloring one half red. Place them in two separate piping bags, snipping the ends. Put BOTH piping bags in a larger piping bag, fitted with a large piping tip. You want both tips of the frosting bags to come out of the large piping bag.
- Step 5: Frost the cupcakes with the swirled frosting. Place the cupcakes in the freezer for 20-30 minutes, only do this if you want a magic shell.
- Step 6: In a microwave-safe bowl or jug, melt the chopped chocolate and vegetable oil together. Melt in 15-second increments, mixing every 15 seconds. Once melted, take the frozen cupcakes out of the freezer. Dip the cupcake, frosting side down into the melted chocolate, letting excess drip off. The magic shell should set within minutes.
My Top Baking Tips
- Dipping the Cupcakes: it's easier to dip the cupcakes in a coffee cup or a narrow jug, you don't want to use something like a shallow bowl!
- Swirled Frosting: This looks complicated but all you need are 3 piping bags and one large, round piping tip. Divide the frosting into 2 smaller piping bags, snipping off the ends (make sure you make the ends relatively large), then pop them into the larger piping bag with the round tip. The two frostings should come out at the same time, giving you that swirled look!
- Kitchen Scale: it's me, once again asking you to use a kitchen scale! Especially when you use cocoa powder which is known for making baked goods dry! It's so easy to add too much cocoa powder or flour to your cupcake batter, making it dry and dense.
- Freezing Cupcakes: don't skip freezing the cupcakes if you want to dip them in chocolate. Number one, the frosting might fall off when you turn the cupcake upside down, and number two, it might get all melty in the melted chocolate.
Serving Suggestions
- Holiday Party: how cute would these peppermint chocolate cupcakes be with some cut out shortbread cookies, a red velvet cake with chocolate chips, and Christmas cookie fudge at a holiday party? If you're doing that, please invite me!
- Decorating: if you don't want to decorate with the magic shell, decorate the frosting with crushed candy canes, sparkling sugar, or sprinkles.
Storage & Freezing
Keep the frosted cupcakes in the fridge for up to 4-5 days in an airtight container. Let the cupcakes come to room temperature before enjoying!
Make these Christmas recipes next!
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Thank you!
Ella
Recipe
Peppermint Chocolate Cupcakes
These moist chocolate cupcakes are filled with Nutella and frosted with Nutella buttercream! These cupcakes are perfect for brithday parties, celebrations or for any Nutella lovers!
Equipment
- 2 12 cup cupcake pans
- Stand Mixer
- Handheld Mixer
- Bowls
- 2 Medium Piping Bags
- 1 Large Piping Bag
- 1 Large Round Tip
- Measuring Spoons
- Kitchen Scale
Ingredients
Cupcakes
- 1 cup (120 grams) all-purpose flour
- ½ cup (51 grams) cocoa powder dutch processed
- ½ teaspoon (½ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) kosher salt
- 2 large (2 large) eggs room temperature
- 1 cup (200 grams) granulated sugar
- ½ cup (100 ml) vegetable oil
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ teaspoon peppermint extract
- ½ cup (113 grams) sour cream room temperature
- 1 teaspoon (1 teaspoon) espresso powder
- ½ cup (118 ml) hot water
Frosting
- 2 sticks (226 grams) unsalted butter room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ teaspoon peppermint extract
- ¼ teaspoon (¼ teaspoon) kosher salt
- 3 cups (339 grams) confectioners' sugar
- ¼ cup (60 ml) heavy cream
- red food gel
Magic Shell
- 12 oz (340 grams) dark chocolate chopped
- 2 tablespoons neutral oil
Ella's Baking Tip!Weigh your ingredients with a kitchen scale for the best results!
Instructions
Make cupcakes
- Preheat your oven to 350°F/175°C and place 12 cupcake liners in your muffin tray. This recipe makes about 16-18 cupcakes, so you will need to make these in two batches.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.1 cup (120 grams) all-purpose flour, ½ cup (51 grams) cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup (200 grams) granulated sugar
- In a large jug, whisk together the eggs, oil, peppermint extract, sour cream, and vanilla until smooth.2 large eggs, ½ cup (100 ml) vegetable oil, 1 teaspoon (1 tsp) vanilla extract, ½ cup (113 grams) sour cream, ½ teaspoon peppermint extract
- Whisk hot water with the espresso powder in a mug or small bowl.1 teaspoon espresso powder, ½ cup (118 ml) hot water
- Pour the wet mixture into the flour, stirring until it is just about smooth - we don't want to over mix the batter! Then stir in the hot coffee.
- Fill the cupcake liners just over halfway and bake for 14-16 minutes. A toothpick inserted should come out clean.
- Allow the cupcakes to cool for 15 minutes in the tray, then take them out and place on a cooling rack. Bake one cupcake pan at a time.
Make Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar together on low speed until well combined.2 sticks (226 grams) unsalted butter, 3 cups (339 grams) confectioners' sugar
- Increase the speed to medium-high and beat for a 2 minutes until it becomes very thick.
- Stop the mixer and add the salt, vanilla, and peppermint extract into the bowl. Beat on medium-high speed for another 2 minutes.1 teaspoon (1 tsp) vanilla extract, ¼ teaspoon (¼ tsp) kosher salt, ½ teaspoon peppermint extract
- Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.¼ cup (60 ml) heavy cream
- Divide the frosting evenly. Take half of it out into a medium piping bag. Leave the other half in the mixing bowl and mix with your red food gel until you have your desired shade. Place in the other medium piping bag.red food gel
- Snip the ends off of both piping bags (if they're plastic ones!) and place into your large piping bag, fitted with a large round tip.
- Pipe the frosting onto your cooled cupcakes. Place the cupcakes in the freezer (I like placing them on a baking sheet or in a large container) for 20-30 minutes.
Make Magic Shell
- In a microwave-safe jug or mug, melt the chocolate with the vegetable oil. I microwave in 15-second increments, mixing after each increment so the chocolate doesn't burn.12 oz (340 grams) dark chocolate, 2 tablespoons neutral oil
- Once melted, set aside to cool briefly.
- Take the cupcakes out of the freezer. Dip them into the melted chocolate, frosting side down, so the frosting gets completely dipped into the chocolate. Lift it out and let any excess drip off. The magic shell topping should set within a few minutes.
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Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.
Ingredients: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Butter: I use European style butter in my recipes. This will make your frosting much creamier and richer.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I'm using Diamond Crystal kosher salt and not Morton salt which is too salty!
Cocoa Powder: I'm using dutch processed cocoa powder (not sure what you have? Check the ingredients. If it says 'acidity regulator' or mentions 'alkali', then it's dutch processed).
Peppermint Extract: make sure you're using peppermint extract and not mint extract, which is just going to taste like toothpaste.
Food Gel: my favorite brand of food dye is Americolor! I usually use the shade 'super red'
Storage: Store the cupcakes in the fridge for up to 5 days. Let them sit at room temperature for 30 minutes before eating.
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
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