Mmmmmmmmmmmmmmmmmmmmmmm peppermint! Tis the season for the it.
I saw Ree Drummond post these on her website earlier this week and I knew I had to make them. Then I was asked to bring dessert for Christmas on Saturday and that turned out to be a perfect opportunity to make them! I wanted to bring something that said Christmas and peppermint just screams Christmas to me. I'm hoping there's enough leftover and they all don't get eaten tomorrow. 🙂
Chocolate cakes where you melt butter in cocoa powder in sauce pan always turn out to be the moistest cakes ever. I'm never going back to making chocolate cake any other way! This is the second recipe I've tried using that method and the cake always comes out moist.
Recipe Tips
Instead of mixing the crushed peppermint candy into the frosting try sprinkling them on top of the cupcakes.
Don't want yellow tinted frosting? Use crisco instead. It's already softened and works great for frosting!
How to make Chocolate Cupcakes
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 ⅔ 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.
Note that the frosting will develop a light "crust" on the outside if left out.
Other Recipes to Try
If you’ve tried this Chocolate Cupcakes with Peppermint Frosting or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest or Instagram! Make sure to tag me in the photo.
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Chocolate Cupcakes with Peppermint Frosting
- Cook Time: 18 min
- Total Time: 18 min
- Yield: 36
Ingredients
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
¼ teaspoon Salt
½ 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)
Instructions
- 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 ⅔ 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.
- Note that the frosting will develop a light "crust" on the outside if left out.
- Category: Medium
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 258
- Sugar: 31g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 1g
Keywords: peppermint cupcakes
Dina says
that frosting looks amazing!