Christmas Peppermint and Chocolate Cupcakes Recipe

Unveil the magic of the holiday season with our Christmas Peppermint and Chocolate Cupcakes Recipe! This heavenly fusion of peppermint and chocolate evokes a festive ambience that’s perfect for your holiday gatherings. While the tender, chocolatey base offers a rich, decadent treat, the peppermint adds the ideal contrast with a cool, refreshing twist. So, gather your baking tools and let’s fill your home with the delightful aroma of these festive cupcakes.

Why you’ll love this recipe

• This recipe marries the richness of chocolate with the fresh coolness of peppermint, creating a unique and festive flavor combination perfect for holiday parties.
• Baking these cupcakes will fill your home with a delightful aroma, setting a warm, festive mood for your holiday gathering.
• The recipe is straightforward and manageable, making it a great activity even for novice bakers. 
• Lastly, these cupcakes can be customized with decorations and toppings of your choice, providing a personal touch to your holiday celebrations.

Ingredients

• Premade store bought / box made cupcakes: Opt for chocolate cupcakes as they provide a rich, decadent base that beautifully complements the coolness of the peppermint. You can find these in the bakery section of most supermarkets, or you can opt for a box mix and bake them at home for a fresher taste.
• Store bought frosting: A convenient time-saver, store-bought frosting provides a creamy, smooth base for our peppermint flavor. Look for a vanilla or cream cheese variant as they blend well with other flavors.
• Peppermint extract: A crucial ingredient to bring that refreshing, festive peppermint flavor. Available in the baking aisle, ensure to use pure peppermint extract for the best flavor.
• Candy canes: They not only infuse additional peppermint flavor but also add a delightful crunch. Candy canes can be found in any supermarket’s holiday section. 
• Red food coloring: This is optional, but a few drops can transform your frosting into a vibrant, festive red. Make sure to choose a food-safe variant available in the baking section.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

• Premade store bought / box made cupcakes: If you prefer a different flavor profile, red velvet cupcakes can be an excellent alternative to chocolate. Or you could use vanilla cupcakes as these work well with peppermint desserts.
• Store bought frosting: For a healthier alternative, consider swapping the store-bought frosting for a homemade version made from Greek yogurt and honey. 
• Peppermint extract: If you’re not a fan of peppermint, almond extract could be a suitable substitute. It will give your cupcakes a distinctly sweet, nutty flavor.
• Candy canes: Instead of candy canes, crushed mint candies can be used for a similar peppermint crunch. 
• Red food coloring: For a natural alternative, beet juice can be used to color your frosting. The flavor is subtle and won’t overpower your frosting.
• Additions: For a festive touch, consider adding mini marshmallows or chocolate sprinkles on top of the frosting. Also, a dusting of powdered sugar can mimic the effect of snow, adding a whimsical touch to your cupcakes.

Instructions

Take your chocolate cupcakes, whether they’re store-bought or homemade, and let them cool after baking. 

Grab a medium-sized bowl and mix half a can of white frosting with peppermint extract. 

In a separate bowl, mix the remaining white frosting with red food coloring. Stir it until the frosting is evenly colored. 

Take a piping bag with a large tip and fill one side with the white peppermint frosting and the other side with the red frosting. 

Use this piping bag to frost your cupcakes with a swirling motion. 

Finish off by sprinkling a little bit of the crushed candy canes over the frosted cupcakes.

Recipe tips

• Consistency of frosting: Ensure your frosting is at room temperature before mixing in the peppermint extract or food coloring. This will help you achieve a smoother, more consistent frosting that’s easier to pipe onto your cupcakes.
• Crushing candy canes: Place your candy canes in a sealed bag and use a rolling pin to crush them. This method prevents mess and gives you better control over the size of your candy cane pieces.
• Frosting the cupcakes: When frosting your cupcakes, start at the outer edge and continue in a spiral towards the center for a professional-looking swirl. A piping bag with a star tip works best for this.
• Serving idea: For an extra festive touch, serve these cupcakes with hot chocolate or eggnog. It pairs splendidly and enhances the overall holiday vibe.

Making Chocolate Cupcakes from Scratch

If you’d rather make your chocolate cupcakes from scratch, here’s a simple recipe to follow:

Ingredients

• 1 cup sugar
• 3/4 cup and 2 tablespoons all-purpose flour
• 1/4 cup and 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, mix together all your dry ingredients: sugar, flour, cocoa, baking powder, baking soda, and salt. If using a hand mixer, use low speed.
3. Add your egg, milk, oil, and vanilla to the large bowl. Beat this mixture on a medium speed for about 2 minutes until the cupcake batter becomes well combined and smooth. 
4. Gradually add the boiling water to the batter, continuing to mix. Note that the batter will be thin, but that’s exactly how it should be. 
5. Pour the batter into the cupcake liners, filling them up about 2/3 of the way. 
6. Bake in your preheated oven for about 22-25 minutes, or until a toothpick inserted in the middle comes out clean.
7. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before adding the frosting.

Now you have your homemade chocolate cupcakes ready for the peppermint buttercream frosting!

Making Homemade Buttercream Frosting

If you’re up for the challenge, creating your own buttercream frosting can elevate the flavor of your cupcakes. Here’s a quick guide:

Ingredients

• 1 cup unsalted butter (softened to room temperature)
• 3-4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream

Instructions

1. In a medium bowl, beat the softened butter until it becomes creamy and noticeably lighter in color.
2. Gradually add the powdered sugar, 1 cup at a time, while continuing to beat the mixture. Ensure each cup is fully incorporated before adding the next.
3. Once all the sugar is incorporated, add the vanilla extract and beat the mixture again.
4. Add the heavy cream, one tablespoon at a time, and continue to beat until the frosting reaches your desired consistency. For a stiffer frosting, add more sugar. For a creamier frosting, add more heavy cream.

Now you’re ready to frost your cupcakes with homemade buttercream! Remember to add the peppermint extract from our previous recipe to infuse the festive flavor.

Storage & reheating

These cupcakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. Before refrigerating, ensure cupcakes are completely cooled to prevent frosting from melting and becoming sticky. To serve chilled cupcakes, let them come to room temperature for about 20 to 30 minutes for the best flavor and texture. 

Freezing is an option for unfrosted cupcakes. Wrap each cupcake individually in plastic wrap and then place in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. 

When ready to serve, thaw them in the refrigerator overnight and then bring to room temperature. Frost and decorate as desired before serving. Note that the frosting is not suitable for freezing, so prepare and apply it fresh for the best results.

Recipe FAQ

Can I use peppermint oil instead of peppermint extract?

Yes, peppermint oil can be used as a substitute for peppermint extract in this cupcake recipe. Bear in mind, however, that peppermint oil is much stronger than peppermint extract. Use it sparingly to prevent overpowering the other flavors in your cupcakes.

Can I use a different type of candy for the topping?

Absolutely. While candy canes bring a delightful crunch and festive touch to create white chocolate peppermint cupcakes. You can experiment with different types of candy. Consider crushed chocolate candies or even peppermint bark for an extra minty kick that’s perfect for the time of year.

What kind of icing tip do you recommend for the frosting?

For the beautiful, professional-looking swirls on your cupcakes, we recommend using a large star tip. It’s simple to use and creates a lovely effect.

What if I don’t want to use food coloring?

If you’d prefer not to use food coloring, you can simply leave it out. The cupcakes will still have the delicious taste of peppermint and chocolate, but without the vibrant red color. You might also consider using a natural alternative, such as beetroot juice.

Can I make these cupcakes gluten-free or vegan?

To make these cupcakes gluten-free, you can use a gluten-free cupcake mix. For a vegan version, ensure the cupcake mix and frosting you choose are vegan-friendly, and substitute the candy canes with vegan peppermint candies.

Yield: 12 cupcakes

Christmas Peppermint Cupcakes

Prep Time: 10 minutes

Total Time: 10 minutes

Make these super simple cupcakes for your holiday parties with delicious peppermint frosting.

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Ingredients

• 12 premade store bought / box made cupcakes - chocolate
• 1 canister of store bought frosting
• 1 tsp peppermint extract
• 6 candy canes - crushed
• Red food coloring

Instructions

Make the store-bought or homemade chocolate cupcakes according to directions and cool completely.
In a medium size bowl add half a canister of white frosting, add peppermint extract and beat.
In another medium size bowl add the other half of the canister of frosting and add red food coloring. Stir until red is completely incorporated and the desired color is met.
In a large piping bag with a large piping tip add white frosting to one side and red frosting to the other.
Frost cupcakes in a circular motion.
Garnish with crushed peppermints

Notes

• Consistency of frosting: Ensure your frosting is at room temperature before mixing in the peppermint extract or food coloring. This will help you achieve a smoother, more consistent frosting that's easier to pipe onto your cupcakes.
• Crushing candy canes: Place your candy canes in a sealed bag and use a rolling pin to crush them. This method prevents mess and gives you better control over the size of your candy cane pieces.
• Frosting the cupcakes: When frosting your cupcakes, start at the outer edge and continue in a spiral towards the center for a professional-looking swirl. A piping bag with a star tip works best for this.
• Serving idea: For an extra festive touch, serve these cupcakes with hot chocolate or eggnog. It pairs splendidly and enhances the overall holiday vibe.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 70Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 31mgCarbohydrates: 13gFiber: 0gSugar: 9gProtein: 0g