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Chocolate Peppermint Cupcakes

Chocolate peppermint cupcakes pair tender, coffee-enhanced cocoa cakes with fluffy peppermint frosting and a crunchy candy topping. Bake the cupcakes in a 12-cup muffin pan, cool them completely, then frost and sprinkle with crushed peppermint candies.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.33 cup unsweetened cocoa powder
  • 0.5 tsp baking powder
  • 0.75 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 egg large
  • 0.5 cup buttermilk
  • 0.25 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 cup hot coffee
For the peppermint frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 0.25 tsp peppermint extract
  • 0.125 tsp kosher salt
  • 2 tbsp heavy cream
  • 0.25 cup peppermint candies crushed

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the cupcakes
  1. Heat the oven to 350°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  4. Whisk the egg, buttermilk, oil, and vanilla in a separate bowl.
  5. Whisk the egg mixture into the dry ingredients just until combined.
  6. Whisk in the hot coffee until the batter is smooth; it will be thin.
  7. Divide the batter evenly among the liners, filling each about halfway.
  8. Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cupcakes in the pan for 5 minutes.
  10. Transfer the cupcakes to a wire rack and cool completely.
Make the peppermint frosting
  1. Beat the softened butter in a medium bowl until smooth and creamy.
  2. Beat in the powdered sugar gradually.
  3. Add the peppermint extract, salt, and heavy cream, then beat until fluffy.
  4. Spread or pipe the frosting onto the cooled cupcakes.
  5. Sprinkle with the crushed peppermint candies.

Notes

Let the cupcakes cool completely before frosting so the frosting stays fluffy and in place. Store covered in the refrigerator for up to 3 days; freezing is suitable. For a dairy-free variation, use dairy-free butter and cream and a dairy-free buttermilk substitute.