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These Candy Cane Chocolate Cupcakes are the perfect Christmas cupcake. Super moist chocolate cupcakes are topped with peppermint frosting and sprinkled with candy canes.

Candy Cane Chocolate Cupcakes

These Candy Cane Chocolate Cupcakes are the perfect Christmas cupcake. Super moist chocolate cupcakes are topped with peppermint frosting and sprinkled with candy canes. 

Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 18 cupcakes
Calories 386 kcal

Ingredients

For the Chocolate Cupcakes

  • 1 cup all-purpose flour , spooned & leveled
  • 3/4 cup cocoa powder , sifted
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 tablespoons sour cream
  • 2/3 cup buttermilk

For the Peppermint Frosting

  • 1 cup unsalted butter , softened to room temperature
  • 3.5-4.5 cups powdered sugar , sifted
  • 4-8 tablespoons whipping cream
  • 1-1.5 teaspoons peppermint extract
  • 3-4 drops red food coloring
  • crushed candy canes

Instructions

  1. Preheat the oven to 365F degrees. Line 2 regular sized muffin tins with muffin papers. You'll end up with about 18 cupcakes total.

  2. In a large bowl whisk together the flour, cocoa, cornstarch, baking soda, baking powder and salt until evenly combined (about 20 seconds). Then in a separate large bowl using a stand or hand held electric mixer, beat together the oil and sugars until no lumps remain. Add in the eggs and vanilla and continue beating for about 1 minute until well combined. 

  3. In a small bowl or liquid measuring cup, stir together the sour cream and buttermilk. Carefully beat about 1/2 of the sour cream & milk mixture into your oil & sugar mixture with the mixer on low speed. Then beat in the flour mixture, followed by the rest of the milk & sour cream. Beat until no lumps remain, but be careful not to overmix your batter. 

  4. Carefully spoon the batter into your prepared muffin tins, filling each muffin cavity about 1/2 to 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 15-17 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. 

  5. 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 the powdered sugar about 1 cup at a time until you've added in 3 cups total. Then slowly add in the whipping cream about 1 tablespoon at a time while continuing to beat the mixture. Add in more icing sugar 1/2 cup at a time until you reach the desired sweetness level and consistency. Finally, beat in the peppermint extract and red food coloring, one drop at a time.