Description
These Dark Chocolate Peppermint Cupcakes blend rich cocoa with refreshing peppermint for a festive treat that’s perfect for the holidays or any chocolate craving.
Ingredients
- All-Purpose Flour: 1 cup
- Unsweetened Cocoa Powder: 1/2 cup
- Baking Soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Granulated Sugar: 1 cup
- Eggs: 2 large
- Buttermilk: 1/2 cup
- Vegetable Oil: 1/2 cup
- Vanilla Extract: 1 teaspoon
- Peppermint Extract: 1/2 teaspoon
- Hot Water or Coffee: 1/2 cup
- Dark Chocolate Chips: 1/2 cup
- Powdered Sugar: 2 cups
- Unsalted Butter: 1/2 cup, softened
- Heavy Cream: 2 tablespoons
- Crushed Peppermint Candy: 1/4 cup
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine Ingredients: Mix flour, cocoa, baking soda, and salt. In another bowl, beat sugar, eggs, oil, buttermilk, vanilla, and peppermint. Add dry ingredients, then hot water or coffee, and stir in chocolate chips.
- Prepare Your Cooking Vessel: Fill cupcake liners two-thirds full with batter.
- Assemble the Dish: Bake 18–22 minutes or until a toothpick comes out clean.
- Cook to Perfection: Let cupcakes cool completely on a wire rack.
- Finishing Touches: Beat butter, add powdered sugar, peppermint extract, and cream. Frost cupcakes and top with crushed peppermint.
- Serve and Enjoy: Present beautifully and indulge in each minty-chocolate bite.
Notes
- Use room temperature eggs for better batter integration.
- Sift cocoa powder to avoid clumps.
- Frost only when cupcakes are fully cooled.
- Add crushed peppermint just before serving to maintain crunch.