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+ servings
chocolate cupcakes in red polka dot cupcake liners with white frosting topped with crushed peppermint candies

Dark Chocolate Cupcakes with Peppermint Buttercream

A rich and delicious dark chocolate cupcake with an optional surprise inside ingredient that makes them super moist and flavorful
Course Dessert
Cuisine American
Keyword cupcakes, Holiday
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 30 cupcakes
Calories 233kcal
Author Amee


  • For the cupcakes:
  • 1 ¾ cups unbleached all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup whole milk
  • ½ cup grapeseed oil
  • 1 ½ tsp vanilla extract
  • ½ tsp peppermint extract
  • 1 cup boiling water
  • *Optional ingredient:
  • 30 chocolate truffles or mini peppermint patties for stuffing My favorites are: Lindor's White Chocolate Peppermint truffles, mini peppermint patties, or Andes baking chips sprinkled into the batter
  • For the frosting:
  • 2 sticks butter softened
  • 6 cups powdered sugar
  • 2 tsp vanilla extract
  • ½ tsp peppermint extract
  • 3-4 tbsp whole milk
  • 3-4 tbsp 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 and pour into cupcake liners, filling about ⅔ full (this batter is thin, so don't be alarmed)
  • Add a truffle (or peppermint chocolate of your choice) in the center of each cupcake.
  • 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


Nutrition info is for the cupcake with frosting and peppermint sprinkles.  The truffle is not included.


Calories: 233kcal | Carbohydrates: 47g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 175mg | Potassium: 57mg | Fiber: 1g | Sugar: 39g | Vitamin A: 53IU | Calcium: 31mg | Iron: 1mg