My husband loves chocolate, but he is very picky about overly sweet desserts. In these cupcakes, he actually enjoys the subtle peppermint flavor, and he always asks for seconds when I add a few crushed candy canes on top for crunch and festive flair. The balance of chocolate and peppermint is perfect for anyone who enjoys a hint of mint without it overpowering the dessert. These Peppermint Chocolate Cupcakes are soft, moist, and full of rich chocolate flavor, with a refreshing hint of peppermint in every bite. The frosting is creamy, sweet, and perfectly minty, making each cupcake a little piece of heaven. 

I have tried many chocolate cupcake recipes, and I use this one whenever I want a simple, reliable treat. Always, I make sure the cupcakes are completely cooled before frosting; otherwise, the buttercream melts and the presentation is ruined. This recipe is my go-to for holiday treats, last-minute gatherings, or when I just want to feel festive in the kitchen.

You can serve these cupcakes at parties, as an after-school treat, or even as a holiday gift. Some people enjoy them with a hot cup of cocoa, and they’re also lovely alongside peppermint tea or even a scoop of vanilla ice cream for an indulgent dessert. You can dress them up with sprinkles, candy cane pieces, or chocolate shavings for extra fun.

Its Perfect For:

• Holiday parties and festive gatherings
• Baking with kids on a snowy afternoon
• Office treat days or cookie exchanges
• Gifting to friends and neighbors
• Cozy nights at home with hot drinks

Ingredients

Cupcakes:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup milk
• 1/2 tsp peppermint extract
• 1/2 tsp vanilla extract

Frosting:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tbsp milk (or more as needed)
• 1/2 tsp peppermint extract
• Optional: crushed candy canes or chocolate shavings for topping

Kitchen Equipment You’ll Need

• Muffin pan (12 cups)
• Cupcake liners
• Mixing bowls (medium and large)
• Whisk and spatula
• Hand or stand mixer
• Measuring cups and spoons
• Cooling rack
• Piping bag (optional for frosting)

How to Make Peppermint Chocolate Cupcakes

Step 1

Prepare the batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. In a separate large bowl, cream together the softened butter and sugar until fluffy and light in color. Beat in the egg, then stir in milk, peppermint extract, and vanilla extract until smooth and well blended. Gradually fold in the dry ingredients until the batter is consistent and slightly thick.

Step 2

Fill the cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing. Gently tap the pan on the counter to release any air bubbles, ensuring a smooth, even bake.

Step 3

Bake the cupcakes: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly pressed. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This step ensures the frosting won’t melt when applied.

Step 4

Prepare the frosting: While the cupcakes cool, make the peppermint frosting. In a medium bowl, beat softened butter until smooth. Gradually add powdered sugar, alternating with milk, and continue to beat until creamy and spreadable. Stir in peppermint extract for that refreshing holiday flavor. Adjust consistency with a little more milk if the frosting is too thick.

Step 5

Frost and decorate: Once the cupcakes are completely cooled, pipe or spread the frosting generously on top. Sprinkle with crushed candy canes or chocolate shavings for a festive touch. The frosting should hold its shape and provide a sweet, minty contrast to the rich chocolate cupcake.

Step 6

Serve: Place the cupcakes on a decorative platter for parties, holiday gatherings, or cozy family treats. These cupcakes pair wonderfully with a cup of hot cocoa or peppermint tea. You can also serve them chilled for a slightly firmer frosting texture or store in an airtight container for up to 3 days at room temperature.

Tips for Best Peppermint Chocolate Cupcakes

• Room temperature ingredients: Always let butter and eggs reach room temperature for smoother batter and fluffier cupcakes. Cold ingredients can make the batter lumpy and affect baking time.
• Don’t overmix: When combining dry and wet ingredients, fold gently. Overmixing can create dense cupcakes instead of soft and tender ones.
• Check baking time: Oven temperatures vary. Start checking cupcakes at 18 minutes to avoid overbaking, as dry cupcakes are no fun.
• Cool completely: Frosting melts if cupcakes are warm. Let them sit on a wire rack for at least 20 minutes before applying the frosting.
• Crushed candy canes: Add them on top after frosting for crunch. Avoid adding before baking—they melt and lose their texture.
• Adjust peppermint flavor: Taste the frosting and adjust peppermint extract carefully. Too much can be overpowering, and too little may be too subtle.
• Presentation matters: Use a piping bag for clean frosting. Even a simple swirl makes your cupcakes look professionally made.

Optional Ingredients

• White chocolate chips for extra sweetness
• Mini chocolate chunks inside the cupcake
• Cocoa nibs for crunch
• Food coloring (red or green) for holiday vibes
• Sprinkles or edible glitter for decoration
• Crushed peppermint bark for garnish

How to Serve Peppermint Chocolate Cupcakes

I usually like to serve these cupcakes fresh once the frosting has cooled completely. I place them on a pretty platter and sprinkle crushed candy canes or chocolate shavings on top for a festive touch. It makes the cupcakes look inviting and fun, perfect for holiday parties or family gatherings.

I also enjoy pairing them with a warm drink. Hot cocoa, peppermint tea, or even a latte enhances the chocolate and mint flavors. I find that sipping a warm drink while enjoying the cupcakes makes the experience more comforting and indulgent.

Sometimes, I serve them individually on small dessert plates for a more elegant presentation. I might drizzle a little chocolate syrup around the cupcake and add extra candy cane pieces on the side. Kids and adults alike love the extra visual appeal, and it turns a simple cupcake into a show-stopping treat.

Is Peppermint Chocolate Cupcakes Healthy?

In moderation, these cupcakes can be part of a balanced treat day. They are not a low-calorie dessert, as they contain sugar, butter, and cocoa, but using quality ingredients and portion control makes them a reasonable indulgence.

The peppermint flavor adds a refreshing twist, and sometimes I even add a small amount of whole wheat flour or reduce sugar slightly for a slightly healthier version. They are a delightful treat that satisfies cravings without being overly heavy.

Variations and Substitutions

• Vegan version: Use plant-based butter, a flax egg, and almond milk. The cupcakes stay moist and retain the chocolate-peppermint flavor beautifully.
• Gluten-free: Substitute all-purpose flour with a gluten-free blend. Be careful not to overmix, or cupcakes can become crumbly.
• Dark chocolate: Use dark cocoa powder for a richer, slightly bitter chocolate flavor. Perfect for adults who prefer less sweetness.
• White chocolate frosting: Swap traditional buttercream for white chocolate frosting. Add peppermint extract for the same minty twist.
• Chocolate ganache topping: Replace frosting with a smooth ganache. Drizzle over cupcakes and top with crushed candy canes for a glossy, festive look.
• Mini cupcakes: Bake in a mini muffin pan. Reduce baking time to 12–15 minutes, and they’re perfect for parties or gift boxes.
• Peppermint swirl batter: Add crushed candy canes into the batter. Gives a streaky peppermint surprise in every bite.
• Layered cupcakes: Split cupcakes in half and add frosting between layers. More decadent and visually impressive for celebrations.

How to Store, How to Reheat

These cupcakes keep best in an airtight container at room temperature for up to three days. If you want to store them longer, you can refrigerate them for up to five days, but allow them to come to room temperature before serving to avoid firm frosting.

For freezing, place cooled cupcakes in a single layer in a freezer-safe container. Thaw overnight in the fridge and frost fresh if desired. To reheat, briefly microwave for 10–15 seconds to bring out the soft, warm texture of the cake while keeping the frosting intact.

Frequently Asked Questions About Peppermint Chocolate Cupcakes

Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day or two in advance. Keep them unfrosted in an airtight container at room temperature. Frost them just before serving to ensure the frosting stays creamy and fresh.

Can I substitute peppermint extract with vanilla?
Absolutely. The cupcakes will still be delicious with vanilla instead of peppermint. You can also mix both vanilla and a smaller amount of peppermint for a subtle minty flavor that isn’t too strong.

How do I make frosting less sweet?
Reduce the powdered sugar slightly, and add a pinch of salt. Taste the frosting as you go to get the perfect balance between creamy, sweet, and minty. You can also add a little unsweetened cocoa for a chocolatey twist.

Can I use a different type of chocolate in the cupcakes?
Yes! Semi-sweet, milk, or dark chocolate can be used. Adjust sugar slightly depending on the sweetness of the chocolate. You can even mix chocolate types for richer flavor and texture.

Peppermint Chocolate Cupcakes Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Make festive Peppermint Chocolate Cupcakes with rich chocolate, creamy mint frosting, and crushed candy cane topping. Perfect for holidays, parties, or cozy treats at home. Easy recipe with tips, variations, and serving ideas.

Ingredients

• Cupcakes:

• 1 cup all-purpose flour

• 1/3 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup granulated sugar

• 1/4 cup unsalted butter, softened

• 1 large egg

• 1/2 cup milk

• 1/2 tsp peppermint extract

• 1/2 tsp vanilla extract

• Frosting:

• 1/2 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1 tbsp milk (or more as needed)

• 1/2 tsp peppermint extract

• Optional: crushed candy canes or chocolate shavings for topping

Directions

• Prepare the batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. In a separate large bowl, cream together the softened butter and sugar until fluffy and light in color. Beat in the egg, then stir in milk, peppermint extract, and vanilla extract until smooth and well blended. Gradually fold in the dry ingredients until the batter is consistent and slightly thick.
• Fill the cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing. Gently tap the pan on the counter to release any air bubbles, ensuring a smooth, even bake.
• Bake the cupcakes: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly pressed. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This step ensures the frosting won’t melt when applied.
• Prepare the frosting: While the cupcakes cool, make the peppermint frosting. In a medium bowl, beat softened butter until smooth. Gradually add powdered sugar, alternating with milk, and continue to beat until creamy and spreadable. Stir in peppermint extract for that refreshing holiday flavor. Adjust consistency with a little more milk if the frosting is too thick.
• Frost and decorate: Once the cupcakes are completely cooled, pipe or spread the frosting generously on top. Sprinkle with crushed candy canes or chocolate shavings for a festive touch. The frosting should hold its shape and provide a sweet, minty contrast to the rich chocolate cupcake.
• Serve: Place the cupcakes on a decorative platter for parties, holiday gatherings, or cozy family treats. These cupcakes pair wonderfully with a cup of hot cocoa or peppermint tea. You can also serve them chilled for a slightly firmer frosting texture or store in an airtight container for up to 3 days at room temperature.