Name: Chocolate Peppermint Cupcakes Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup + 2 tablespoons unbleached cake flour; 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

There’s something truly magical about the combination of rich chocolate and refreshing peppermint, especially when it comes together in a cupcake. This Chocolate Peppermint Cupcakes Recipe blends velvety cocoa with a cool peppermint kick, creating the perfect treat that feels festive and indulgent all at once.

A close-up view of dark chocolate cupcakes with two layers visible: the moist, dark brown cake base and a thick swirl of red and white striped frosting on top. One cupcake is cut in half, showing its soft interior, with one half still in the white cupcake liner and the other lying on the white marbled surface. Small red and white candy pieces are scattered around the cupcakes, and a small red-and-white striped candy cane sticks out from the frosting on the cut cupcake. The background is a soft white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe
Top Tip
How to Serve Chocolate Peppermint Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Cupcakes Recipe

Why You'll Love This Recipe

I’ve made plenty of holiday cupcakes before, but this Chocolate Peppermint Cupcakes Recipe quickly became my favorite. The balance of flavors feels just right—not too sweet, with a gentle peppermint aroma that doesn’t overwhelm the chocolate.

Perfectly Moist Cupcakes: Thanks to the combination of sour cream and oil, these cupcakes stay unbelievably tender and never dry out.
Flavors That Pop: Using Dutch-processed cocoa and a hint of espresso powder amplifies the chocolate depth, while peppermint extract adds a fresh, festive twist.
Eye-Catching Swirled Frosting: The dual red and white peppermint buttercream swirls aren’t just gorgeous—they’re a joy to pipe and decorate with peppermint candies.
Customizable and Easy: You can easily tweak the peppermint intensity or swap out garnishes to make it your own.

The image shows several cupcakes with two layers of swirled frosting, one layer is bright red and the other is white, coiled on top of each cupcake. Each cupcake is decorated with small red and white candy pieces sprinkled over the frosting and topped with small red and white striped candy canes placed vertically near the side. The cupcakes are placed closely together on a dark surface with visible glossy highlights, creating a festive look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Peppermint Cupcakes Recipe plays an important role. From the type of flour to the peppermint extract, here’s why these elements come together so well and some shopping tips to get you started wisely.

Flat lay of a small mound of unbleached cake flour, a heap of granulated sugar, a pile of unsweetened Dutch processed cocoa powder, a small mound of packed brown sugar, a few dark brown espresso beans, a small heap of baking powder, a pinch of baking soda crystals, a pinch of fine sea salt crystals, several cubes of unsalted butter, a dollop of sour cream, a small pool of whole milk in a white ceramic bowl, a small pool of vegetable oil in a white ceramic bowl, a small pool of room temperature coffee in a white ceramic bowl, one clean whole large egg with an uncracked shell, one clean whole large egg yolk with shell, a small white ceramic bowl filled with peppermint extract liquid, a block of unsalted butter, a small mound of powdered sugar, a small white ceramic bowl with heavy cream, a small white ceramic bowl with red gel food coloring, a few peppermint baking chunks and mini candy canes placed neatly, all arranged symmetrically with perfect proportions on simple white ceramic bowls, no bottles, no duplicates, no utensils, no packaging, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unbleached Cake Flour: Gives the cupcakes a tender crumb without being too dense—always fluff and spoon it in when measuring.
Granulated Sugar & Brown Sugar: The blend delivers the right sweetness and moisture, plus a subtle caramel undertone from the brown sugar.
Dutch-Processed Cocoa Powder: It has a smoother, richer chocolate flavor compared to natural cocoa, perfect for these cupcakes.
Espresso Powder (Optional): Just a pinch brightens and deepens that chocolate taste—definitely don’t skip if you have it!
Baking Powder & Baking Soda: These leaveners work in harmony to give you a nice rise and soft texture.
Fine Sea Salt: It balances sweetness and enhances all other flavors, so use it even if you don’t salt your other baked goods.
Unsalted Butter (Room Temp): Ensures an even creaminess when mixed with sugars to create that sandy texture before adding liquids.
Sour Cream: Adds moisture and a gentle tang that cuts through sweetness while making the crumb tender.
Whole Milk: Provides just enough liquid fat to keep the cupcakes soft.
Vegetable Oil: Helps maintain moistness longer than butter alone—don’t worry, it doesn’t make the cupcakes greasy.
Coffee or Hot Water: Enhances the chocolate flavor without tasting like coffee—magic, right?
Large Egg & Egg Yolk: Adds structure, richness, and improves the texture significantly.
Peppermint Extract: The star flavor—use a quality extract for a true peppermint aroma without the artificial taste.
Buttercream Ingredients (Butter, Powdered Sugar, Heavy Cream, Peppermint Extract, Food Coloring): The frosting’s smoothness and festive colors come from good-quality butter and careful mixing, while gel color keeps the consistency thick.
Peppermint Baking Chunks & Candy Canes: For crunch and garnish—pick your favorites but avoid ones with artificial coatings that might affect texture.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Chocolate Peppermint Cupcakes Recipe is how you can really make it feel like your own. Whether you want to dial up the peppermint to an intense level or tone it down for a subtler hit, it’s easy to experiment.

Variation: I often swap out coffee for a peppermint-flavored coffee or omit it entirely for a caffeine-free version, and it still tastes amazing.
Dairy-Free: Use coconut oil in place of butter, and a nondairy sour cream substitute to keep the moisture and tenderness intact.
Frosting Fun: You can skip the swirl and color each cupcake individually with plain white peppermint frosting, then top with crushed candy canes for a rustic look.

Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F (180°C) and lining a 12-cup cupcake pan with liners—this step keeps the cupcakes from sticking and makes cleanup so much easier. Then, in your stand mixer bowl, combine cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder if you’re using it, baking powder, baking soda, and salt. Fit your mixer with the paddle attachment and beat in the cubed butter slowly on low speed. It should look like coarse sand when ready—this texture is important because it helps the batter trap air for a light cupcake crumb.

Step 2: Combine Wet Ingredients Separately

In a separate bowl, whisk together the sour cream, milk, vegetable oil, coffee or hot water, egg, egg yolk, and peppermint extract until smooth. This ensures everything is evenly distributed before mixing with the dry ingredients, which prevents overworking the batter.

Step 3: Bring Wet and Dry Together and Fill Cups

Pour the wet mixture into the stand mixer bowl with the dry ingredients and mix on low just until combined. You’ll notice the batter looks a little lumpy and not perfectly smooth—that’s totally normal! Overmixing is the enemy here since it can make your cupcakes dense. Use a spatula to scrape down the sides and give it a quick final blend. Then fill your lined cupcake pan about three-quarters full to leave enough room for the cupcakes to rise.

Step 4: Bake and Cool

Bake the cupcakes for 20-25 minutes, checking doneness by inserting a toothpick into the center—it should come out with just a few moist crumbs clinging to it. Don’t overbake, or your cupcakes risk drying out. Once out of the oven, let them cool in the pan for about 10 minutes, then transfer carefully to a wire rack to cool completely before frosting.

Step 5: Make Peppermint Buttercream and Pipe

Beat your softened butter alone until creamy, then gradually add powdered sugar and mix on medium speed until fluffy. Stir in heavy cream and peppermint extract until smooth. Divide the frosting in half—leave one half white and color the other with red gel food coloring to achieve a candy cane vibe. For the most fun, put both frostings into separate piping bags, then place them inside a third bag fitted with a star tip for that iconic swirl. Pipe onto cooled cupcakes and finish with peppermint chunks and mini candy canes for that festive sparkle.

Top Tip

From countless batches, I’ve learned these little touches make a big difference in getting perfect Chocolate Peppermint Cupcakes:

Spoon and Level Flour: Avoid scooping flour directly with a measuring cup—that’s a quick way to get dense cupcakes. Instead, fluff the flour, spoon it in, then level it off.
Don’t Overmix: As soon as your batter looks blended, stop mixing. Overmixing can toughen cupcakes, especially since this batter contains oil.
Use Room Temperature Ingredients: It helps everything combine smoothly and ensures even baking.
Test Early: Start checking your cupcakes a few minutes before the timer’s up with a toothpick to avoid overbaking.

How to Serve Chocolate Peppermint Cupcakes Recipe

chocolate peppermint cupcakes - Serving Suggestion

Garnishes

When it comes to garnishes, I keep things classic—peppemint baking chunks or tiny candy canes just add that perfect festive crunch and look adorable. I also love sprinkling crushed candy canes for extra texture and a burst of peppermint in every bite. If you want to dress it up, edible silver pearls or glitter can make these cupcakes party-ready.

Side Dishes

These cupcakes shine as a sweet ending, but if you want to round out a holiday treat table, pair them with warm spiced hot chocolate, peppermint bark, or even a simple plate of fresh berries. The freshness of berries cuts through the richness nicely.

Creative Ways to Present

For holiday gatherings, I’ve presented these cupcakes in clear glass cloches with sprigs of pine and whole candy canes tied with ribbon. Another fun idea is to place them in festive cupcake boxes so guests can take them home. You can even use mini cupcake liners inside standard liners to make “bite-size” versions for a party platter.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container at room temperature for up to two days. This keeps the frosting fresh and the cupcakes moist. If it’s warmer out, I pop them in the fridge but let them come back to room temperature before serving so the buttercream softens.

Freezing

Freezing these cupcakes unfrosted works perfectly. I wrap individual cupcakes tightly in plastic wrap, place them in a freezer bag, and freeze for up to three months. When you’re ready, thaw them overnight in the fridge and frost fresh—this keeps the texture and flavor spot on.

Reheating

I don’t reheat cupcakes often, but if you prefer a slightly warm cupcake, heating in the microwave for about 10 seconds (without frosting) can help. For frosted cupcakes, room temperature is best so the buttercream doesn’t melt.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can substitute regular cocoa powder, but the flavor will be a bit tangier and less smooth than with Dutch-processed. If you use regular, you might want to slightly adjust the baking soda due to differences in acidity.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake around 20 minutes in. If it comes out with a few moist crumbs but no wet batter, they’re done. Avoid overbaking to keep them moist.

Can I make the frosting ahead of time?

Absolutely! You can make the peppermint buttercream a day ahead and store it covered in the fridge. When ready to use, bring it to room temperature and re-whip it briefly to restore softness.

What’s the best way to pipe the swirled frosting?

Use two separate piping bags filled with red and white frosting, then place both inside a larger piping bag fitted with your favorite tip. Cut the tips off the inner bags so both colors come through when piping, creating a candy cane swirl effect.

Final Thoughts

This Chocolate Peppermint Cupcakes Recipe has become my go-to when I want to impress friends or just treat myself to something special. The combination of luscious chocolate, refreshing peppermint, and that show-stopping frosting swirl makes every bite a little celebration. I hope you’ll enjoy making them as much as I’ve enjoyed perfecting them—it’s like wrapping holiday spirit in cupcake form. Give it a try, and I promise you won’t be disappointed!