Dessert | December 4, 2020

Chocolate Peppermint Cupcakes

Rich chocolate cake, topped with smooth peppermint cream cheese frosting.  These simple cupcakes are the perfect dessert for ringing in the holiday season. Chocolate Mint Cupcakes combine two classic holiday flavors – chocolate and peppermint. You’ll be coming back for seconds with these babies.

Chocolate mint cupcakes set on a marble platter. There is a bottle of milk in the background and rosemary scattered around.

Chocolate Mint Cupcakes

Someone very wise once said that a party without cake is just a meeting. Well, Julia Childs, I couldn’t agree more! And chocolate cake is never a bad thing, especially when it’s pretty and festive and makes you ohso happy it’s the holidays so you can top your cake with things like peppermint sticks and rosemary wreaths.

Chocolate mint cupcakes on a marble platters. There is a bit taken out of one of them, and a bottle of milk in the background.

What Do I Need To Make Chocolate Mint Cupcakes?

There are two parts to this recipe – the cake and the frosting.  Let me talk about each separately.

The Cake

You’ll need to add the following to your grocery list:

  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1/2 cup hot water
  • 1 egg
  • 1 tsp vanilla extract

Ingredients needed to make chocolate cake on a baking tray.

The Frosting

For the frosting you’ll need:

  • 8oz cream cheese
  • 1 cup butter (2 sticks)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp mint extract
  • red food coloring gel (optional)

Ingredient needed to making cream cheese frosting in a large bowl.

How Do You Make Chocolate Mint Cupcakes From Scratch?

The Cake

1. Combine flour, granulated sugar, cocoa powder, baking powder and salt in a large mixing bowl. Toss together.

2. Add in oil, hot water, sour cream, egg, and vanilla.

3. Mix on low speed for 30 seconds and then medium speed for 2 minutes.

4. Line a cupcake pan with liners.  Add 1/4 cup batter to each cupcake liner.

Pro Tip: Use an ice cream scoop to portion your batter.

5. Bake at 350 degrees for 13-15 minutes until the cake bounces back with touched.

6. Cook completely on a wire rack.

How to make chocolate cupcakes.

The Frosting

1. Add butter and cream cheese to a large mixing bowl. Beat until combined and fluffy.

2. Add in 4 cups powdered sugar.

3. Add vanilla, mint extract, and heavy cream.

4. Beat until smooth.

How to make cream cheese frosting.

5. Using a toothpick, dip it into red food coloring gel and draw three lines lengthwise inside of your piping bag.

6. Carefully fill the piping bag with prepared frosting.

7. Squeeze frosting into a bowl until red stripe appears.

8. Pipe onto cooled cupcakes.

How to make peppermint frosting.

Chocolate Mint Cupcakes Q&A

Why are my cupcakes dry?

The most common cause of dry cupcakes is over baking.  I’m guilty of this myself on occasion.  Start at the low end of the recommended time and gently touch the cake.  If it bounces back the cake is done.

Why are my cupcakes dense?

Over-creaming your butter and sugar can cause a dense cake. The butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It’s all science! For best results, cream butter and sugar together for about 1-2 minutes.

How long do mint cupcakes last?

I recommend eating cupcakes the day they are baked, but you can keep them in an airtight container for up to 2 days. Past that the freshness begins to dwindle.

An overhead shot of peppermint chocolate cupcakes. The cupcakes are on a marble platter and there is rosemary scattered around.

I love cake! Do You Have Other Recipes?

We do! Check our our:

Two chocolate mint cupcakes on a marble platter with two bottles of milk in the background.

OIL VS BUTTER

Often times people ask if they can substitute butter for the oil in cake recipes.  I do not recommend this.  I find that using oil rather than butter keeps the cake moist and also keeps it moist for longer.  So when it comes to carrot cake – stick to using oil.
A close up of chocolate peppermint cupcakes with the wrapper removed and a bit taken out.

Do You Have Other Holiday Recipes?

We do – check our our:

Peppermint Milk Shake

Peppermint Fudge

Hershey Bar Fudge

Soft Caramels

Chocolate Mint cupcakes on a marble platter. There are two bottles of milk in the background.

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5 from 1 vote
Chocolate mint cupcakes set on a marble platter. There is a bottle of milk in the background and rosemary scattered around.
Chocolate Peppermint Cupcakes
Prep Time
20 mins
Cook Time
15 mins
Cooling time
1 hr
Total Time
1 hr 35 mins
 

Rich chocolate cake, topped with smooth peppermint cream cheese frosting.  These simple cupcakes are the perfect dessert for ringing in the holiday season. Chocolate Mint Cupcakes combine two classic holiday flavors - chocolate and peppermint. You'll be coming back for seconds with these babies.

Course: Dessert
Cuisine: American
Keyword: chocolate mint cupcakes, Christmas cake, peppermint cake
Servings: 12 servings
Calories: 595 kcal
Author: Stephanie
Ingredients
The Cake
  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1/2 cup hot water
  • 1 egg
  • 1 tsp vanilla extract
The Frosting
  • 8 oz cream cheese
  • 1 cup butter 2 sticks
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp mint extract
  • 1-2 tbsp heavy cream (can use milk)
  • red food coloring gel optional
Instructions
The Cake
  1. Combine flour, granulated sugar, cocoa powder, baking soda and salt in a large mixing bowl. Toss together.

  2. Add in oil, hot water, sour cream, egg, and vanilla.
  3. Mix on low speed for 30 seconds and then medium speed for 2 minutes.
  4. Line a cupcake pan with liners.  Add 1/4 cup batter to each cupcake liner.
  5. Pro Tip: Use an ice cream scoop to portion your batter.
  6. Bake at 350 degrees for 13-15 minutes until the cake bounces back with touched.
  7. Cook completely on a wire rack.
The Frosting
  1. Add butter and cream cheese to a large mixing bowl. Beat until combined and fluffy.
  2. Add in 4 cups powdered sugar.
  3. Add vanilla, mint extract, and heavy cream.
  4. Beat until smooth.
  5. Using a toothpick, dip it into red food coloring gel and draw three lines lengthwise inside of your piping bag.
  6. Carefully fill the piping bag with prepared frosting.
  7. Squeeze frosting into a bowl until red stripe appears.
  8. Pipe onto cooled cupcakes.

Recipe Video

Recipe Notes

Chocolate Mint Cupcakes Q&A

Why are my cupcakes dry?

The most common cause of dry cupcakes is over baking.  I'm guilty of this myself on occasion.  Start at the low end of the recommended time and gently touch the cake.  If it bounces back the cake is done.

Why are my cupcakes dense?

Over-creaming your butter and sugar can cause a dense cake. The butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

How long do mint cupcakes last?

I recommend eating cupcakes the day they are baked, but you can keep them in an airtight container for up to 2 days. Past that the freshness begins to dwindle.

OIL VS BUTTER

Often times people ask if they can substitute butter for the oil in cake recipes.  I do not recommend this.  I find that using oil rather than butter keeps the cake moist and also keeps it moist for longer.  So when it comes to carrot cake – stick to using oil.
Nutrition Facts
Chocolate Peppermint Cupcakes
Amount Per Serving (1 cupcake)
Calories 595 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 23g144%
Cholesterol 82mg27%
Sodium 510mg22%
Potassium 121mg3%
Carbohydrates 72g24%
Fiber 2g8%
Sugar 57g63%
Protein 4g8%
Vitamin A 824IU16%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

3 thoughts on “Chocolate Peppermint Cupcakes

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  1. In the instructions you say to sift the dry ingredients together, including cinnamon, but you don’t list cinnamon in the ingredient list.