Candy Cane Chocolate Cupcakes
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These candy cane chocolate cupcakes are the perfect Christmas cupcake. Super moist chocolate cupcakes infused with peppermint and topped with peppermint frosting and sprinkled with candy canes.
**This post was updated December 7, 2024 with new photos & recipe tips**
Candy Cane Chocolate Cupcakes
These candy cane chocolate cupcakes are a delicious Christmas dessert that’s perfect for chocolate lovers. The recipe starts with incredibly moist and fluffy chocolate cupcakes that are infused with peppermint. Then they’re topped with the fluffiest peppermint frosting and decorated with crushed candy canes. I like to add a few drops of red food coloring to make it pink – but that’s totally optional.
I love to bring these to holiday parties or potlucks because they’re so much easier to serve, compared to my chocolate peppermint layer cake or chocolate peppermint cheesecake.
The chocolate cupcake recipe is adapted from my Ultimate Double Chocolate Cupcakes. It uses oil and milk for ridiculously moist and soft cupcakes. Then Dutch process creates a deeper chocolate taste.
If you don’t have dutch process cocoa, natural unsweetened works too.
Then for the peppermint frosting… It’s fluffy, piled high, super smooth, and taste like candy canes in frosting form. The peppermint flavor comes from peppermint extract, then a few drops of red food coloring make for the pretty pink color. I highly recommend using whipping cream in the frosting for the fluffiest, creamiest flavor – but milk will work too if that’s all you have on hand.
Recipe Tip
You can adjust the amount of peppermint extract and the sweetness of the frosting depending on your preferences. I always recommend adding the peppermint extract about 1/2 teaspoon at a time until you get the flavor you prefer.
As you can tell by the photos – I used a piping bag to decorate each cupcake with a very generous amount of frosting. If you prefer less frosting and plan to decorate these using a knife, you can divide the frosting recipe in half.
The combination of moist, super soft chocolate cupcake crumb and fluffy, creamy peppermint frosting is so delicious. And if you’re looking for a holiday recipe that’s a little extra special – these candy cane chocolate cupcakes are the perfect thing! And for more Christmas cupcake recipes, be sure to try these eggnog cupcakes and these gingerbread cupcakes!
Candy Cane Chocolate Cupcakes
Equipment
- 12-cavity muffin pan
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour (125 grams) , spooned & leveled
- 1/2 cup Dutch process cocoa powder (45 grams), sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar (200 grams), use 1 1/4 cup (total) for a sweeter cupcake
- 1/4 cup vegetable oil (80 ml)
- 1 large egg, room temperature
- 1 teaspoons peppermint extract, or omit
- 1/2 cup milk (120 ml), whole milk or 2% is best, room temperature
- 1/3 cup boiling water (80 ml)
Peppermint Frosting
- 1 cup unsalted butter (226 grams), softened to room temperature
- 3-4 cups powdered sugar (330-440 grams), s sifted
- 1 – 1 1/2 teaspoons peppermint extract
- 1/4 teaspoon salt
- 3-5 tablespoons whipping cream (45-75 ml)
- 3-4 drops red food coloring
- crushed candy canes
Instructions
Chocolate Peppermint Cupcakes
- Preheat the oven to 350F (180C) degrees. Line a muffin pan with muffin papers.
- In a large bowl whisk together the flour, cocoa, baking soda, baking powder, salt and sugar.
- In a separate bowl, whisk together the oil, peppermint extract, egg and milk until you no longer see pieces of egg.
- Add the wet ingredients into the bowl with the dry ingredients. Add in the boiling water. Then whisk until smooth. You should no longer see lumps of dry ingredients.
- Carefully spoon the batter into your prepared muffin tins, filling each muffin cavity about 2/3 full. Be careful not to fill your cupcakes too full. I like to use a large cookie scoop to make this easier.
- Bake for 16-19 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in their pan for 10 minutes then continue cooling on a wire rack.
Peppermint Frosting
- While the cupcakes are cooling, make the peppermint frosting. In a large bowl using a stand or hand-held electric mixer, beat the butter until well softened.
- Add in 2 cups powdered sugar, along with 1/2 teaspoon peppermint extract and the salt. Beat together, starting with the mixer on a low speed.
- Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of whipping cream until the desired sweetness and thickness is reached. Beat in a little more peppermint extract and optionally a few drops of red food coloring.
- Decorate the cooled cupcakes, either with a knife or with a piping bag. I used a piping bag and 1M tip. Sprinkle with crushed candy canes and/or mini candy canes on top.
Notes
- Peppermint Extract: This is typically found in the baking aisle of the grocery store. Do not use peppermint oil.
- Frosting: If you plan to frost with a knife and use less frosting, feel free to half the frosting recipe.
- Make Ahead Tips: Cupcakes can be made the day before you plan to serve. Cool fully and store in an airtight container at room temperature. Frosting can be made the day before and stored in an airtight container in the fridge. Let the frosting sit at room temperature for about 30 minutes, then beat with an electric mixer until soft and creamy.
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If your kitchen is warm, then I recommend always storing in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, assuming the recipe yields 12 uniform cupcakes and all the frosting is used.
Nutrition
