Peppermint Chocolate Candy Cane Cupcakes: A Festive Holiday Treat

There’s something magical about the combination of rich chocolate and refreshing peppermint, especially during the holiday season. These Peppermint Chocolate Candy Cane Cupcakes are the perfect blend of deep cocoa flavors and a cool, minty finish, topped with a luscious peppermint buttercream and crushed candy canes for the ultimate festive touch.

Not only are these cupcakes visually stunning, but they also pack a delightful balance of textures—from the moist, fluffy cake to the crunchy peppermint topping. Whether you’re making them for a Christmas party, gifting them to loved ones, or simply treating yourself, these cupcakes are guaranteed to bring holiday cheer.

Ingredients

Here’s everything you’ll need to whip up a batch of these decadent cupcakes:

For the Chocolate Cupcakes

Ingredient	Quantity
All-purpose flour	1 ½ cups
Unsweetened cocoa powder	½ cup
Baking powder	1 tsp
Baking soda	½ tsp
Salt	¼ tsp
Granulated sugar	1 cup
Unsalted butter, softened	½ cup
Eggs	2
Whole milk	½ cup
Sour cream	¼ cup
Vanilla extract	1 tsp
Peppermint extract	½ tsp
Hot coffee or boiling water	½ cup

For the Peppermint Buttercream Frosting

Ingredient	Quantity
Unsalted butter, softened	1 cup
Powdered sugar	3 cups
Heavy cream or milk	2 tbsp
Peppermint extract	½ tsp
Vanilla extract	½ tsp
Red food coloring (optional)	A few drops

For Garnishing

Ingredient	Quantity
Crushed candy canes	½ cup
Mini candy canes	As needed
Chocolate shavings (optional)	¼ cup

Equipment Needed

• Mixing bowls
• Electric mixer or stand mixer
• Cupcake liners and muffin tin
• Sifter (for dry ingredients)
• Spatula
• Piping bag with a star tip (for frosting)
• Cooling rack

Having a stand mixer or electric hand mixer is especially helpful for ensuring a smooth, fluffy buttercream. A piping bag will also make your cupcakes look extra professional, but you can always spread the frosting with a spoon if needed.

Step-by-Step Instructions

1. Prepare the Cupcake Batter

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt to ensure an even distribution of dry ingredients.

In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.

Next, mix in the sour cream and milk, followed by the sifted dry ingredients. Slowly pour in the hot coffee or boiling water, stirring until the batter is smooth. The coffee enhances the chocolate flavor without overpowering it!

2. Bake the Cupcakes

Fill each cupcake liner about two-thirds full to allow room for rising. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

3. Make the Peppermint Buttercream

Using an electric mixer, beat the butter until creamy. Gradually add the powdered sugar, alternating with heavy cream to achieve the desired consistency. Mix in the peppermint and vanilla extracts.

If using red food coloring, divide the frosting into two portions—one white and one red. Transfer both into a piping bag side by side to create a festive swirl effect when piping onto the cupcakes.

4. Frost and Decorate

Once the cupcakes have cooled, pipe the buttercream onto each one in a beautiful swirl. Sprinkle with crushed candy canes and add a mini candy cane for extra charm. For a touch of elegance, sprinkle chocolate shavings on top.

Tips and Variations

• Make It Extra Minty: If you love a strong peppermint flavor, add an extra ¼ teaspoon of peppermint extract to the frosting.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make these cupcakes gluten-free without sacrificing texture.
• Dairy-Free Version: Substitute vegan butter, almond milk, and coconut cream for a completely dairy-free alternative.
• Chocolate Drizzle: Drizzle melted dark chocolate over the frosting for an extra indulgent finish.

Serving Suggestions

For a stunning holiday display, arrange these cupcakes on a festive platter with whole candy canes and Christmas ornaments around them. Pair them with a hot cup of cocoa, a peppermint mocha, or a glass of eggnog to complete the holiday vibes.

If serving at a party, place them in decorative cupcake liners and add tiny holiday-themed toppers for extra flair.

Pairings

These cupcakes pair beautifully with:

• Peppermint Hot Chocolate – The double dose of peppermint enhances the minty notes in the cupcakes.
• Espresso or Coffee – The rich chocolate flavor contrasts wonderfully with a bold, slightly bitter coffee.
• Baileys Irish Cream – A boozy holiday treat that complements the chocolatey goodness.

Storage and Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If refrigerated, let them sit at room temperature for about 30 minutes before serving.

To freeze, wrap unfrosted cupcakes individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature before frosting.

Nutritional Information

Nutrient	Per Serving
Calories	~320
Total Fat	15g
Carbohydrates	45g
Protein	3g
Sugar	30g
Allergens	Dairy, Gluten, Eggs

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Peppermint Chocolate Candy Cane Cupcakes are the perfect holiday dessert, combining rich chocolate, refreshing peppermint, and a delightful crunch from crushed candy canes. Whether you’re baking them for a holiday party, gifting them to friends, or simply enjoying them with a warm drink, they are sure to be a hit.

Try them out, and don’t forget to share your creations! Tag us on social media with your decorated cupcakes—we’d love to see them.