Description
These Christmas Chocolate Peppermint Cupcakes are festive, moist, and bursting with rich chocolate flavor complemented by a refreshing peppermint twist. Topped with a creamy peppermint buttercream frosting and garnished with crushed peppermint candies, they make the perfect holiday treat to delight family and friends.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup chocolate chips
Frosting
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- Crushed peppermint candies for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Pour in the vegetable oil, buttermilk, eggs, vanilla extract, and peppermint extract to the dry ingredients.
- Combine and Fold: Mix the batter thoroughly until smooth and homogenous, then carefully fold in the chocolate chips to evenly distribute them.
- Fill Cupcake Liners: Spoon the batter into cupcake liners placed in a muffin tin, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the tin or on a wire rack before frosting.
- Prepare Frosting: In a mixing bowl, beat the unsalted butter until creamy and fluffy. Gradually add powdered sugar, then mix in the heavy cream and peppermint extract until the frosting reaches a smooth, spreadable consistency.
- Frost and Garnish: Frost the cooled cupcakes generously with the peppermint buttercream and sprinkle crushed peppermint candies on top for a festive finish.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- Use room temperature butter and eggs for better mixing and texture.
- Crushed peppermint candies can be substituted with candy canes for garnish if preferred.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a dairy-free version, substitute buttermilk with almond milk mixed with vinegar and use dairy-free butter and cream.
