Chocolate Peppermint Cupcakes

Chocolate peppermint cupcakes are such a fun treat to make during the holidays. I love how the rich, fudgy chocolate and cool, minty frosting come together, it instantly feels like Christmas in every bite.

They’re also a great addition to any holiday dessert spread, especially alongside classics like gingerdoodle cookies, peppermint bark, or cranberry bliss bars. The festive flavors and bright touches of crushed candy canes always make them stand out on the table.

Why You’ll Love This Recipe

• Rich, fudgy chocolate. Based off my homemade chocolate cupcakes, these are perfectly moist and chocolatey, giving every bite that indulgent, melt-in-your-mouth texture.
• Cool, minty frosting. I took my vanilla buttercream frosting recipe and added a fun, refreshing twist that balances the chocolate and makes these feel extra festive.
• Easy to make. With simple ingredients and straightforward steps, these cupcakes are approachable even for beginner bakers.
• Perfect for the holidays. Topped with crushed candy canes, they instantly add a cheerful, seasonal touch to any dessert table.

Ingredient Notes

Cupcakes

• All-purpose flour: Forms the structure of the cupcakes. Measure carefully for tender, perfectly textured cakes.
• Baking soda: Helps the cupcakes rise and keeps them light and fluffy.
• Salt: Enhances the chocolate flavor and balances the sweetness.
• Unsweetened cocoa powder: Provides rich chocolate flavor. Non-alkalized cocoa works best for a deep, natural chocolate taste.
• Espresso or coffee powder: Intensifies the chocolate flavor without adding a coffee taste. Optional but recommended.
• Boiling water: Blooms the cocoa for a smoother, more intense chocolate flavor.
• Sour cream or Greek yogurt: Adds moisture and tenderness to the cupcakes.
• Vanilla extract: Adds warmth and depth to the flavor.
• Peppermint extract: For that signature holiday minty flavor.
• Unsalted butter: Provides richness and a tender crumb. Room temperature is key for proper creaming.
• Granulated sugar: Sweetens and helps with the cupcake’s light texture.
• Eggs: Bind ingredients and add structure while keeping cupcakes tender.

Buttercream Frosting

• Unsalted butter: The base of the frosting, beaten until creamy to create a smooth, fluffy texture.
• Powdered sugar: Sweetens and thickens the frosting. Sift to avoid lumps.
• Flavorings: A blend of vanilla and peppermint extracts creates a warm, festive flavor, while a pinch of salt perfectly balances the sweetness.
• Heavy cream or whole milk: Adjusts frosting consistency for easy piping or spreading.
• Mini candy canes & crushed peppermint: Optional garnish for a festive, crunchy, and colorful finish.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Mini cupcake bites. Bake in mini cupcake tins for bite-sized treats, perfect for parties or dessert platters.

Add chocolate chips. Fold mini chocolate chips into the batter for extra texture and melty chocolate pockets.

Use chocolate buttercream. Add 1/2 tsp peppermint extract to my chocolate buttercream frosting for a mint-chocolate version.

How to Make Chocolate Peppermint Cupcakes

1. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
2. In another medium bowl, whisk together cocoa and espresso powder with boiling water until smooth. Let cool to room temperature, then stir in sour cream, vanilla, and peppermint extract.
3. In a stand or hand mixer bowl, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each and scraping down the sides as needed.
4. Add one-third of the flour mixture to the bowl and mix on low until combined, then half the chocolate mixture.

5. Repeat, adding the flour mixture and the chocolate mixture ending with the remaining flour. Scrape the sides and bottom, then mix 10 seconds more to fully incorporate.
6. Scoop batter into prepared muffin cups, filling each two-thirds full. Bake at 350ºF for 18–22 minutes, or until a toothpick comes out with few crumbs. Let cool 5 minutes in the pan, then transfer to a wire rack.
7. In a stand mixer, beat butter with the paddle attachment until creamy, about 2 minutes. On low, gradually add powdered sugar until incorporated. Mix in vanilla and peppermint on medium speed, then add cream 1 tablespoon at a time to reach desired consistency. Stir in a pinch of salt.
8. Transfer frosting to a piping bag with tip and frost the cooled cupcakes. Garnish with a mini candy cane and sprinkle of crushed peppermint.

Make Ahead and Storage Tips

Storing. Keep frosted cupcakes in an airtight container in the fridge for up to 3 days. If serving the same day, they can sit at room temperature for a few hours.

Freezing. Wrap each peppermint cupcake individually in plastic wrap to prevent freezer burn, then place in a freezer-safe container or zip-top bag for up to 3 months. You can also freeze the frosting separately. Thaw cupcakes in the fridge and bring to room temperature before serving.

Make-Ahead. You can bake the cupcakes and prepare the frosting up to 48 hours in advance, storing them separately in the fridge until ready to frost. The batter should be made fresh, as it won’t rise properly if made ahead.