Description
Delight in these festive Chocolate Peppermint Cupcakes featuring rich chocolate cake infused with peppermint and topped with a creamy peppermint buttercream frosting, perfect for holiday celebrations or any time you crave a minty chocolate treat.
Ingredients
Scale
For the Cupcake Batter
- 1 cup + 2 tablespoons unbleached cake flour
- 3/4 cup 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
For the Peppermint Buttercream 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 Prepare: Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with liners, setting it aside.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. Mix in the cubed butter on low speed until the mixture resembles coarse sand, about 3 minutes.
- Combine 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.
- Incorporate Wet into Dry: Pour the wet mixture into the dry mixture. Mix on low speed for a few seconds, then scrape down the sides of the bowl. Continue mixing until fully combined and no flour streaks remain. The batter may appear lumpy and not completely smooth, which is normal.
- Fill Cupcake Liners: Fill each cupcake liner about 3/4 full with the batter, yielding 12 cupcakes.
- Bake Cupcakes: Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove the pan and cool on a wire rack for 10 minutes before transferring the cupcakes directly to the rack to cool completely.
- Make Buttercream Frosting: Using a stand mixer, beat the butter until smooth. Gradually add powdered sugar and beat on medium speed until light and fluffy. Add heavy cream and peppermint extract, mixing until well combined.
- Prepare Frosting Colors: Scoop half the frosting into a piping bag and set aside. Add red gel food coloring to the remaining frosting and beat until vividly red. Transfer to a second piping bag.
- Combine Frosting Bags: Place both piping bags inside a larger piping bag fitted with a star tip. Cut the tips off the inner bags and pull them through the star tip. Test swirl the frosting in a bowl to blend colors before decorating.
- Frost Cupcakes: Pipe swirls of the peppermint buttercream onto the cooled cupcakes. Decorate with peppermint baking chunks and mini candy canes as desired.
Notes
- Measure dry ingredients using the spoon-level method or a kitchen scale for best accuracy.
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
- If a triple piping bag setup is unavailable, alternate spoonfuls of red and white frosting in one bag to create a swirl effect.
- Use gel food coloring to achieve a vibrant red color without thinning the frosting.
- Bake cupcakes a day in advance and store unfrosted; frost just before serving for optimal freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 80 mg
