Fudgy chocolate cupcakes with a smooth, cool peppermint cream cheese frosting, drizzled with chocolate and studded with crushed peppermint candy on top.
Have a video request that you would like to see? Let me know!
A perfect Holiday season treat.
If you love the combination of chocolate and peppermint this time of year, you are going to love these festive holiday cupcakes and they look so impressive so they're perfect for entertaining or bringing to a holiday party.
So we start with the cupcakes. This is my favorite moist fudgy cupcake recipe that is soooo easy to whip together!
While we wait for cupcakes to bake, we’re going to make our smooth peppermint cream cheese frosting.
Just make sure the ingredients are at room temperature so you do not get lumps in your frosting and it comes out nice and smooth.
I like to use a large round tip, for a classic swirl.
And frost away!
Drizzle melted chocolate on top of frosted cupcakes.
While the chocolate is still wet, sprinkle some crushed peppermint candy right on top.
While the chocolate is still wet, sprinkle some crushed peppermint candy right on top.
YUM!
Chocolate Cupcakes with Peppermint Cream Cheese Frosting
Yield: 12 cupcakes
Ingredients
Chocolate Cupcakes:
- 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned and leveled
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (200g) granulated white sugar
- 1/4 cup + 2 tablespoons (30g) unsweetened cocoa powder, dutch processed or "Special Dark"
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 teaspoon espresso powder or instant coffee granules
- 1/2 cup boiling water
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 4oz cream cheese, room temperature
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 2 cups confectioners’ sugar (powdered sugar), sifted
- 1/2 cup semisweet chocolate chips, melted
- Crushed peppermint candy for garnish
Directions
Cupcakes:Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.
In a large bowl, whisk together the flour, baking soda, baking powder,sugar, cocoa and salt. In a small bowl, whisk together oil, egg, vanilla and sour cream. Gently stir into dry ingredients, until just moistened. Dissolve instant espresso or coffee in the boiling water and stir into batter. Batter will be thin and liquidy. Distribute all of the batter between 14 baking cups, about 3 tablespoons batter per cupcake (one pan plus 2 extra). Bake for 16-18 minutes*, or until an inserted toothpick comes out clean or with just a few moist crumbs. Cool completely on a wire rack before frosting.
Frosting:With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla and peppermint until you reach your desired flavor. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Pipe onto cooled cupcakes.
Topping:Melt chocolate chips. Stir until smooth. Transfer to a plastic sandwich baggie, snip off the corner and drizzle on top of cupcakes. Garnish with crushed candy cane.
