Easy Chocolate Peppermint Cupcakes

These festive and easy chocolate peppermint cupcakes are taken from the 1995 Finest Recipes Cookbook from First Baptist Huntsville, AL.

Church Cook Book
Chocolate Peppermint Cupcakes

melt in your mouth holiday cupcakes recipe

I must confess this recipe is my  Chocolate Peppermint Cake in cupcakes.  It didn’t take splitting the atom to figure out this decadent chocolate peppermint cake would make decadent chocolate peppermint cupcakes.  The mint cupcake doesn’t fall far from the mint cake. 

Just like the chocolate peppermint cake, these festive cupcakes are rich in chocolate taste and also bursting with peppermint flavor. 

The topping of classic chocolate frosting combined with York Peppermint Patties makes these melt in your mouth cupcakes.  Yes, a sugar lover’s fix for the Holiday’s. 

These simple homemade holiday treats are easy to make and can be served for almost any Christmas or Holiday occasion (maybe not a diabetic support group party). They will be the first to go at any Christmas party and loved, especially by kids.  

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chocolate peppermint cupcakes recipe

Classic chocolate cupcake recipe ingredients

  • All purpose flour
  • Sugar
  • Cocoa Dark or regular
  • Ground cinnamon
  • cup Butter
  • cup Water
  • Baking soda
  • Large egg
  • Buttermilk
  • Vanilla
  • 12 York Peppermint Patties

Classic chocolate frosting recipe ingredients

  • Butter
  • Milk
  • Powdered sugar sifted
  • Cocoa
  • Vanilla extract
unique cupcake recipe

how full do you fill cupcake liners?

Standard cupcakes are 2 1/2 inches.  For this standard size, fill cupcake liners about ⅔ to ¾ of the way full. To much batter will cause the cupcakes to overflow, leaving a mess to clean up.

how to freeze cupcakes with frosting

After icing has hardened, (This icing hardens well on it’s own, so you don’t need to put it in the fridge or freezer to harden.) wrap each cupcake individually in aluminum foil or plastic wrap.  Then place the cupcakes in an airtight freezer container or large freezer bag and insert in freezer. 

Chocolate Peppermint Cupcakes
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Easy Chocolate Peppermint Cupcakes

Easy and simple. This decadent and delicious chocolate and peppermint melody is perfect for Christmas, the Holidays and all winter.
Course Dessert
Cuisine American
Keyword Easy, party, recipes, for a crowd, kids, best, cupcakes, chocolate, simple, make ahead, peppermint, homemade, treats, festive
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings 12 cupcakes
Calories 340kcal
Cost $3

Equipment

Ingredients

Ingredients for Chocolate Cake

  • 1 cup All purpose flour sifted
  • 1 cup Sugar
  • cup Cocoa Dark or regular
  • ½ tsp Ground cinnamon
  • ½ cup Butter
  • ½ cup Water
  • ½ tsp Baking soda
  • 1 Large egg
  • ¼ cup Buttermilk
  • ½ tsp Vanilla
  • 12 York Peppermint Patties

Ingredients for Chocolate Frosting

  • ¼ cup Butter
  • Almost 3 Tbsp Milk
  • 8 oz Powdered sugar sifted
  • cup Cocoa
  • ½ tsp Vanilla extract

Instructions

Instructions for Chocolate Cake

  • Combine flour, sugar, cocoa and cinnamon and set aside
  • Combine butter and water in medium to large saucepan and bring to a boil
  • Remove from heat and stir in baking soda
  • Add flour mixture, stirring well
  • Stir in eggs, buttermilk and vanilla extract
  • Pour mixture into a liners
  • Bake for 17 – 20 minutes
  • Remove from oven, but don't turn oven off
  • Put 1 York Peppermint Patty on each cupcake
  • Bake and additional 2 minutes
  • Remove from oven and immediately spread melted patty over each cupcake
  • Spread chocolate frosting over each cupcake while still in pan.
  • Wait until frosting cools and hardens before removing from pan. This does not take long.

Instructions for Chocolate Frosting

  • Combine butter and milk in saucepan and bring to a boil
  • Remove from heat
  • Combine sifted powdered sugar and cocoa and add to butter mixture
  • Add vanilla extract and stir until smooth
  • You might want to let it cool and thicken 5 minutes before spreading on cupcake. Need to put on cupcake while warm though.

Notes

You can use another chocolate frosting or ganache to ice.  This icing with this recipe is cooked and hardens as cooled.  You need to put on cupcakes when still somewhat warm, so it can be a little messy.  I love this icing, so I’ll put up with it running over the sides. If you’d prefer a ganache, this one from Worn Slap Out, is really delish and easy.
These freeze super well.  Insert cupcakes in large freezer bags or freezer storage containers.  I have left these in the freezer for several days and the chocolate peppermint cake in the freezer up to a month and it was still delicious.  

Nutrition

Calories: 340kcal

USEFUL TOOLS IN MAKING THIS RECIPE

12 Cavity Cupcake Pan

Kitchen Aid Classic Stand Mixer

Hand Mixer

Pouring Shield for  Kitchen Aid Mixer

Hershey’s Cocoa Powder

Cupcake Liners

Long Baking Spatula

Vanilla Extract

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