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Chocolate Peppermint Cupcakes

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5 from 1 review

These chocolate peppermint cupcakes are ideal for the season! They are moist and chocolaty. Frosted with delicious cream cheese peppermint frosting.

Ingredients

Scale

Cupcake

  • 1 1/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 1/4 cup hot water 
  • 1/2 tsp instant coffee
  • 1/2 tsp peppermint extract
  • 3/4 cup chocolate chips

Frosting

  • 12 oz. cream cheese, softened 
  • 1/2 cup unsalted butter, softened
  • 3/4 -1 1/2  cup cup powdered sugar *
  • 1/2 – 1 tsp peppermint extract **

Instructions

  1. Preheat oven to 350 F. Line 18 muffin tins and set aside.
  2. In a bowl stir together flour, cocoa, baking soda and baking powder. Set aside.
  3. Dissolve coffee in hot water and set aside.
  4. In a mixing bowl beat eggs, oil, and sugar until combined.
  5. Add the sour cream and beat until just combined.
  6. Add the flour and beat until almost incorporated. Then add the coffee and beat until incorporated. Do not over mix!
  7. Fold in chocolate chips.
  8. Pour batter evenly into prepared muffin tins. Fill the muffin pans 1/2 – 3/4 full.
  9. Bake for 15-20 minutes or until toothpick inserted comes out clean. Cool completely before frosting.
  10. To make the frosting: To a mixer bowl add the cream cheese. With the mixer on medium – high speed add butter one tablespoon at a time. Beat until frosting is combined, smooth and lump free. 
  11. Add the peppermint extract. 
  12. With the mixer on low, carefully add the powdered sugar. Continue mixing until combined and fluffy. 
  13. Pipe cream cheese frosting onto the cupcakes. Sprinkle with crushed candy canes.

Notes

* Add 3/4- to 1 cup of powdered sugar makes a tangy and sweet frosting that is pipeable. If you prefer sweeter frosting adjust the powdered sugar to your liking. 

** Adjust peppermint extract to your liking. 1/2 a teaspoon gives a subtle peppermint flavor. If you prefer strong peppermint flavor add up to 1 teaspoon of peppermint extract. 

  • Don’t omit the coffee. The cupcakes won’t taste like coffee. Instead coffee brings out the chocolate flavor.
  • Don’t over mix the cupcake batter.
  • Make sure the butter and cream cheese are at room temperature. If you forgot to take them out earlier you can: Place the cream cheese and butter in separate microwave save bowls. Microwave until softened, using 10 second intervals. 

Find it online: https://tastytreatpantry.com/chocolate-peppermint-cupcakes/