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Chocolate Cupcake Recipe with Peppermint Frosting

Peppermint frosted chocolate cupcakes on a white tray

Cupcakes are always a good idea! Whether you have a holiday dessert exchange tradition approaching, or you simply want to stay in and bake something scrumptious - these delicious chocolate morsels with a hint of peppermint are sure to be a crowd pleaser! Not to mention they look so cute and festive!

First, preheat oven to 350 degrees. Line 36 muffin tins with paper liners.

Melted butter and cocoa mixed together with a white spoon

To make the cake, melt 2 sticks butter and stir in cocoa. Use this mixing spoon if you like your cupcakes with a side of holiday cheer!

Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside.

Red and white bowls of ingredients

In a separate bowl, stir together flour, sugar, and salt. Set aside. In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda. Pour the chocolate mixture over the flour mixture and stir until halfway combined. Pour in the egg mixture and stir until the batter comes together.

Cupcake pan filled with batter

Fill muffin cups 2/3 full and bake for 18 minutes, or until set.

Baked Chocolate Cupcakes in the pan

Remove from the oven.

Baked Chocolate Cupcakes cooling on a rack

Allow to cool completely.

Crushed peppermint and powdered sugar ready for the frosting

To make the frosting, beat the butter to get it started, then add in the powdered sugar. Beat on low while adding the cream.
When it comes together, add the crushed peppermints, reserving some for garnish. Beat the frosting for a good 30 seconds on high until it's light and fluffy, longer if needed. Frost the cupcakes however you want, then sprinkle on more crushed peppermints.

Frosted chocolate cupcakes with peppermint candies

We displayed our cupcakes on this festive serve tray.

Chocolate Cupcake Recipe with Peppermint Frosting Instructions

Chocolate Cupcakes Recipe

Prep Time: 30 minutes

Cook Time: 18 minutes

Yield: 36 servings

Ingredients

Red tray with chocolate cupcakes with peppermint frosting Cake
  • 2 sticks (1 cup) Salted Butter, Softened
  • 4 Tablespoons (heaping) Cocoa Powder
  • 1 cup Boiling Water
  • 2 cups All-purpose Flour
  • 2 cups Sugar
  • 1/4 teaspoons Salt
  • 1/2 cup Buttermilk (or Whole Milk Mixed With 2 Tablespoons White Vinegar)
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 1 teaspoon Baking Soda
Frosting
  • 2 sticks (1 cup) Salted Butter, Softened
  • 5 cups Powdered Sugar, Sifted
  • 40 whole Peppermint Candies, Crushed Very Fine
  • 3 Tablespoons Heavy Cream, More if Needed (use 3-5)

Directions

  1. Preheat oven to 350 degrees. Line 36 muffin tins with paper liners.
  2. To make the cake, melt 2 sticks butter and stir in cocoa. Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside.
  3. In a separate bowl, stir together flour, sugar, and salt. Set aside.
  4. In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda.
  5. Pour the chocolate mixture over the flour mixture and stir until halfway combined.
  6. Pour in the egg mixture and stir until the batter comes together.
  7. Fill muffin cups 2/3 full and bake for 18 minutes, or until set. Remove from the oven and allow to cool completely.
  8. To make the frosting, beat the butter to get it started, then add in the powdered sugar. Beat on low while adding the cream.
  9. When it comes together, add the crushed peppermints, reserving some for garnish.
  10. Beat the frosting for a good 30 seconds on high until it's light and fluffy, longer if needed.
  11. Frost the cupcakes however you want, then sprinkle on more crushed peppermints.