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.
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.
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.
Fill muffin cups 2/3 full and bake for 18 minutes, or until set.
Remove from the oven.
Allow to cool completely.
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.
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
Directions
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)
- Preheat oven to 350 degrees. Line 36 muffin tins with paper liners.
- 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.
- 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.
- Fill muffin cups 2/3 full and bake for 18 minutes, or until set. Remove from the oven and allow to cool completely.
- 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.
