Chocolate Peppermint Swirl (Printable version)
Decadent chocolate cupcakes with peppermint swirls topped by creamy peppermint frosting and crushed candies.
# Ingredient List:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 tsp vanilla extract
10 - 1/2 tsp peppermint extract
11 - 1/2 cup whole milk
12 - 1/2 cup sour cream
→ Peppermint Frosting
13 - 1 cup unsalted butter, softened
14 - 3 cups powdered sugar, sifted
15 - 2 tbsp whole milk
16 - 1/2 tsp peppermint extract
17 - Red gel food coloring (optional)
→ Decoration
18 - 2 tbsp crushed peppermint candies or candy canes
# How to Make It:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in vanilla and peppermint extracts.
04 - Add dry ingredients to the butter mixture in three parts, alternating with milk and sour cream. Start and finish with dry ingredients, mixing until just combined.
05 - Divide batter evenly among the prepared cupcake liners.
06 - Use a toothpick to drag through each cupcake to form a peppermint swirl pattern.
07 - Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
08 - Beat butter until creamy, then gradually add powdered sugar, milk, and peppermint extract. Beat until fluffy.
09 - Optionally, add red gel food coloring and gently swirl with a spatula to create a decorative effect without overmixing.
10 - Pipe frosting onto cooled cupcakes and sprinkle with crushed peppermint candies.
# Expert Suggestions:
01 -
- That contrast of dark chocolate against cool peppermint is genuinely addictive, not overly sweet.
- The frosting swirl actually works without fussing—and it looks fancy enough to bring somewhere.
- They come together in under an hour, which matters when you're late to the party.
02 -
- Room temperature ingredients blend together smoothly; cold eggs or butter create a broken, grainy batter.
- Sifting the powdered sugar genuinely matters—lumps survive beating and end up gritty in the frosting.
- Don't frost warm cupcakes; the frosting melts and slides everywhere instead of staying put.
03 -
- Measure flour by spooning it into a cup and leveling with a knife, not by scooping directly from the bag—packed flour throws off ratios.
- If your frosting becomes too soft while decorating, refrigerate it for 10 minutes to firm up, then continue.