Chocolate Peppermint Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 electric mixer (hand or stand)
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 Piping bag (optional)
- 1 piping tip (optional)
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup whole milk room temperature
- 1/2 cup hot coffee or hot water
- 1/3 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup mini chocolate chips optional
- 1/2 cup unsalted butter softened
- 2 cup powdered sugar sifted
- 2 tablespoon heavy cream or milk
- 1/2 teaspoon peppermint extract for frosting
- 1/4 teaspoon vanilla extract for frosting
- 1 pinch salt for frosting
- 1/4 cup crushed candy canes or peppermint candies for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large bowl whisk together granulated sugar, brown sugar, milk, vegetable oil, eggs, vanilla extract, and peppermint extract until smooth.
- Add the dry ingredients to the wet ingredients and whisk just until no dry streaks remain.
- Pour in the hot coffee (or hot water) and whisk carefully until the batter is smooth and thin.
- Fold in the mini chocolate chips, if using, with a rubber spatula.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes.
- While cupcakes cool, beat the softened butter with an electric mixer on medium speed until light and creamy, about 2 minutes.
- Gradually add powdered sugar to the butter, mixing on low speed until incorporated and scraping the bowl as needed.
- Add heavy cream (or milk), peppermint extract, vanilla extract, and salt, then beat on medium-high speed until the frosting is fluffy and spreadable.
- Adjust the frosting consistency with an extra teaspoon of cream if too thick or a tablespoon of powdered sugar if too thin.
- Once cupcakes are completely cool, transfer frosting to a piping bag fitted with your preferred tip, or use a spatula.
- Pipe or spread the frosting generously onto each cupcake.
- Immediately sprinkle crushed candy canes or peppermint candies over the frosted cupcakes for garnish.
- Allow the frosted cupcakes to rest for at least 10 minutes so the toppings adhere and flavors meld before serving.
Notes
For best results, make sure all refrigerated ingredients are at room temperature so the batter mixes evenly and the cupcakes bake with a tender crumb; avoid overmixing once you add the dry ingredients to prevent dense cupcakes, and use hot coffee if possible to intensify the chocolate flavor without making the cupcakes taste like coffee. If you live in a warm climate, chill the frosting for 5 to 10 minutes if it becomes too soft to pipe, and add the crushed candy canes just before serving if you’re storing the cupcakes longer than a few hours, as peppermint pieces can absorb moisture and become sticky. These cupcakes can be made a day ahead, stored covered at room temperature without the candy cane garnish, and the frosting can be refrigerated separately; just bring the frosting back to room temperature and rewhip briefly before decorating.
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