Chocolate Peppermint Cupcakes for Holiday Baking

Rich chocolate and cool peppermint come together in the easiest holiday cupcake ever. They’re soft, sweet, and taste like Christmas in every bite.

You know how some holiday desserts look amazing but taste kind of meh?

(Or “mid” as my oldest would say.)

These aren’t that.

Chocolate and peppermint just work together, and this recipe keeps things simple enough that you can pull it off between wrapping presents or keeping kids out of the frosting bowl.

The cupcakes turn out soft and rich, and the frosting’s got that perfect minty kick without tasting like toothpaste.

I’ve messed around with a few versions over the years, but this one’s the winner.

An you don’t even need fancy stuff, just the basics in your pantry and a few candy canes!

Ingredients for Chocolate Peppermint Cupcakes

Okay, so these cupcakes are so good.

The chocolate part is rich and soft, and the peppermint just gives it that little holiday kick without being too much.

Cupcakes

• Flour – this is what keeps the cupcakes fluffy instead of dense.
• Cocoa powder – gives that deep chocolate flavor that tastes way fancier than it is.
• Baking soda and baking powder – helps the cupcakes rise up nice and light.
• Salt – just a pinch makes the chocolate taste even better.
• Sugar – because cupcakes should actually taste sweet.
• Vegetable oil – makes them super moist, even the next day.
• Eggs – holds everything together and makes the batter smooth.
• Vanilla extract – adds that cozy flavor you always want in chocolate desserts.
• Buttermilk – keeps the texture soft and gives a little tang.
• Hot water – helps bring out the chocolate flavor, weirdly enough.
• Peppermint extract – just a bit turns regular chocolate cupcakes into holiday magic.

Frosting

• Butter – it’s the base, so make sure it’s soft before you start.
• Powdered sugar – makes the frosting thick and sweet.
• Cream or milk – thins it out just enough to spread nicely.
• Peppermint extract – adds that candy cane taste without being too strong.
• Crushed candy canes – for topping, because they look so cute and festive.

How to Make Chocolate Peppermint Cupcakes

1. Mix the Dry Stuff

Grab a big bowl and whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

It doesn’t have to be perfect, just make sure there aren’t big lumps hiding in there.

2. Stir Up the Wet Ingredients

In another bowl, mix the sugar, oil, eggs, and vanilla until it’s all smooth and shiny.

It’ll look a little thick, that’s okay.

3. Combine and Add Buttermilk

Pour the dry mix into the wet a little at a time, alternating with the buttermilk.

Stir slow so you don’t make a chocolate explosion across your counter.

Don’t overmix or they’ll turn out tough, just mix until the streaks of flour disappear.

4. Add the Peppermint and Hot Water

Pour in the hot water and peppermint extract and mix it up.

The batter will be thin, that’s actually how it’s supposed to look.

5. Bake the Cupcakes

Line your pan with cupcake liners and fill them about two-thirds full.

Bake at 350°F for around 18 to 20 minutes, or until a toothpick comes out clean.

6. Make the Frosting

Beat the butter in a bowl until it looks creamy, then add powdered sugar, cream, and peppermint extract.

Keep mixing until it’s fluffy enough to spread.

7. Frost and Decorate

Once the cupcakes are totally cool, spread or pipe on the frosting and sprinkle crushed candy canes over the top.

They look so cute lined up on a tray!

Keep them in a cool spot or the candy canes will melt into pink goo.

Cupcakes That Actually Taste Like Christmas

These chocolate peppermint cupcakes are the kind of treat that makes you stop and go, okay yeah, it’s officially the holidays.

They’re soft, chocolatey, and that mint hits just right after dinner.

I usually make a batch early in December and they’re gone by the next day!