Moist Chocolate Peppermint Cupcakes (Printable version)

Moist chocolate cupcakes infused with peppermint and topped with creamy frostings, perfect for festive gatherings or chocolate lovers.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs, room temperature
07 - 3/4 cup granulated sugar
08 - 1/2 cup vegetable oil
09 - 1/2 cup whole milk
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon peppermint extract

→ Frosting

12 - 1/2 cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 2 tablespoons whole milk
15 - 1/2 teaspoon peppermint extract
16 - Pinch of salt
17 - Optional: crushed red and white peppermint candies for garnish

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a large bowl, whisk eggs and sugar until light and fluffy. Incorporate oil, milk, vanilla extract, and peppermint extract until combined.
04 - Add dry ingredients to wet ingredients in two additions, stirring gently after each to avoid overmixing.
05 - Distribute batter evenly among liners, filling each about two-thirds full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat butter until creamy. Gradually incorporate powdered sugar, then milk, peppermint extract, and salt. Continue beating until fluffy and smooth.
08 - Pipe or spread frosting on cooled cupcakes. Garnish with crushed peppermint candies if desired.

# Expert Suggestions:

01 -
  • They're ridiculously moist and chocolatey—the kind of cupcakes that make you close your eyes on the first bite
  • The peppermint frosting adds a cool, refreshing surprise that keeps chocolate lovers coming back for more
  • Ready in under 40 minutes from start to finish, so you can impress people without spending your whole day in the kitchen
02 -
  • Room temperature ingredients blend together smoothly—cold eggs and butter create lumpy, uneven batters that bake unevenly. Take them out of the fridge 30 minutes before starting.
  • Don't overmix the batter. Once you add the dry ingredients, stop stirring the moment you don't see flour streaks. This is the hardest lesson I learned—more mixing feels safer but makes tough cupcakes.
  • Let cupcakes cool completely before frosting, otherwise your frosting melts and slides right off. Yes, I learned this the hard way at a dinner party.
03 -
  • Use an ice cream scoop to divide batter evenly among cupcake liners. Each one bakes at the same rate and looks uniform and professional.
  • Keep your oven door closed while baking. Opening it lets heat escape and can cause your cupcakes to sink in the middle or bake unevenly.

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