Chocolate Christmas Cupcakes with Peppermint Frosting

Chocolate Christmas Cupcakes with Peppermint Frosting

Dark chocolate cupcakes get a tall swirl of white peppermint buttercream, a thin chocolate drizzle, and crushed peppermint candy. The cake stays chocolate-forward; the peppermint extract goes in the frosting, where a small amount gives the cupcakes a clear mint finish.

Fill the liners about two-thirds full and stir the batter only until combined. After baking, let the cupcakes cool completely so the frosting holds its ridges. Add the candy close to serving to keep it crisp.

Ingredients for Chocolate Christmas Cupcakes

Chocolate Cupcakes

• 1 cup all-purpose flour (125g)
• 1 cup granulated sugar (200g)
• 1/3 cup unsweetened cocoa powder (30g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 large egg, at room temperature
• 1/2 cup buttermilk, at room temperature (120g)
• 1/3 cup neutral oil (75g)
• 1 teaspoon vanilla extract
• 1/2 cup hot brewed coffee or hot water

Peppermint Buttercream and Toppings

• 1 cup unsalted butter, softened (225g)
• 3 cups powdered sugar (360g)
• 2 to 3 tablespoons heavy cream or milk, as needed
• 1/4 teaspoon peppermint extract, plus a few drops if needed
• 2 ounces semisweet chocolate (55g)
• 2 to 3 tablespoons crushed candy canes or peppermint candy (20g)

How to Make Chocolate Christmas Cupcakes

1. Prepare the pan: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners; use dark liners if available.
2. Mix the batter: Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the egg, buttermilk, oil, and vanilla. Stir the wet ingredients into the dry ingredients, then stir in the hot coffee or water just until smooth. Scrape the bowl to catch any dry pockets. The batter will be thin; do not keep beating it to make it thicker.
3. Fill and bake: Divide the batter among the liners, filling each about two-thirds full to help prevent overflow. Bake uncovered in the center of the oven for about 17 to 20 minutes, starting to check at 17 minutes. The tops should look set, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
4. Cool completely: Leave the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack. Wait until they are cool all the way through before frosting.
5. Make the buttercream: Beat the softened butter until smooth. Beat in the powdered sugar in batches, then add the peppermint extract and enough cream or milk to make a smooth frosting that holds a defined peak. Taste before adding any more extract.
6. Pipe the frosting: Using a piping bag fitted with a large star tip, pipe a generous, tall swirl onto each cupcake.
7. Add the toppings: Melt the chocolate gently and let it cool until fluid but not hot. Drizzle it over the frosting, then sprinkle on the crushed candy while the chocolate is tacky. Let the drizzle set before packing the cupcakes.

How to Tell When the Cupcakes Are Done

The 17-to-20-minute bake time is a guide. Check that the tops look set rather than wet and that a toothpick comes out clean or with a few moist crumbs. An underbaked center can sink, but waiting for a completely dry toothpick can leave the cake dry.

How to Keep the Frosting Swirls Defined

Even slightly warm cupcakes can soften buttercream and make a tall swirl slump. If the frosting is too stiff to pipe, add cream or milk a teaspoon at a time. If it is too loose to hold ridges, beat in a little more powdered sugar.

Peppermint extract is concentrated, so add only a few drops beyond the measured amount if needed. Crushed candy can become sticky on the frosting; for the crispest finish, add it shortly before serving.

Serving and Storing the Cupcakes

Serve the cupcakes as individual desserts on a platter. For another chocolate-and-peppermint dessert, try this Peppermint Chocolate Trifle with Brownies.

Store the frosted cupcakes in a covered airtight container at room temperature for up to about 2 days if the room is cool. Refrigerate for longer keeping, then let them sit until the frosting is no longer cold and firm before serving. Keep extra crushed candy separate and add it near serving.

To make ahead, bake and cool the cupcakes completely, then frost and decorate later. Cooled, unfrosted cupcakes can be frozen in an airtight freezer-safe container and thawed before frosting. Freezing the fully decorated cupcakes is less certain.

Nutrition

Approximate nutrition per cupcake, based on 12 cupcakes: 470 calories, 3g protein, 25g fat, and 60g carbohydrates. Approximate nutrition per 100g: 420 calories, 3g protein, 22g fat, and 54g carbohydrates. Values vary with ingredient brands and cupcake size.