These Mint Chocolate Cupcakes with Peppermint Buttercream Frosting are the only chocolate cupcake recipe you need this holiday season!
These babies are so incredibly moist and delicious. Trust me when I say these cupcakes are worth the splurge!
A fun surprise ingredient in these cupcakes is the Andes peppermint crunch baking chips sprinkled into the batter. The minty goodness inside the batter makes them over-the-top amazing! You can also substitute the baking chips for mini chocolate peppermint patties. I've used both with delicious results. If you want a more subtle bite of peppermint bliss, then go with the baking chips. You'll end up with a fluffier cupcake with little bits of peppermint flavor in each bite. The mini peppermint patties make a more dense cupcake with a minty ooey-gooey center.
Tips For Making Mint Chocolate Cupcakes
Don't be alarmed by the thin batter, they will rise beautifully. The peppermint baking chips make these dark chocolate peppermint cupcakes extra tasty and super moist. They are even better after they chill in the refrigerator overnight in an airtight cupcake container.
Make sure that you store these in the fridge if you're not serving them right away, since they have whipped cream and milk in the frosting. Also, wait until right before serving to sprinkle the peppermint candies on top, because they tend to melt into the frosting.
All of the textures going on in a bite of this cupcake is nothing short of bliss. The crunch of the peppermint candy contrasted with the smooth and creamy peppermint vanilla buttercream is the perfect complement to the moist chocolate cake.
If the chocolate peppermint combo is your jam, give this Chocolate Peppermint Bark a try from my friend Kim at Cravings of A Lunatic. It's a great easy holiday recipe and makes a great gift!
If you love this recipe I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
Mint Chocolate Cupcakes with Peppermint Buttercream
- For the cupcakes:
- 1 ¾ cups unbleached all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- ½ cup grapeseed oil or canola
- 1 ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup boiling water
- ½ cup Andes peppermint baking chips or a mini peppermint patty placed in the center of each cupcake
- For the frosting:
- 2 sticks butter softened
- 6 cups powdered sugar
- 2 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3-4 tablespoon whole milk
- 3-4 tablespoon heavy cream
- ¼ cup crushed candy cane pieces
- Preheat oven to 350 degrees F.
- Line 30 muffin tins with cupcake liners and set aside.
- In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add remaining ingredients, except boiling water and chocolates and beat on medium speed for 2 minutes.
- Stir in boiling water until mixed, then fold in the peppermint baking chips. Pour into cupcake liners, filling about ⅔ full (this batter is thin, so don't be alarmed)
- Bake for 23-25 minutes, until a toothpick comes out clean (the center where the chocolate is will look a little wet, this is ok)
- Cool completely on wire racks before frosting.
- To make frosting:
- Whip softened butter in the bowl of an electric mixer until light and fluffy
- Add vanilla, peppermint extract and ⅓ of the powdered sugar
- Blend until creamy, then add half of the milk and cream and another third of the powdered sugar, scraping down the bowl occasionally
- Add the remaining milk and cream and sugar and blend until smooth, creamy and spreadable
- Frost cupcakes using your favorite decorating tip and sprinkle with crushed peppermint