Peppermint and chocolate are one of those flavor combinations that instantly signal the holiday season. Whether it’s the smell of fresh peppermint bark in the kitchen or a warm mug of cocoa garnished with a peppermint stick, these two flavors together feel like Christmas in a bite. Today’s recipe brings that same festive magic to a moist, rich cupcake topped with the creamiest peppermint-kissed frosting. These Peppermint Chocolate Cupcakes are the kind of dessert that disappears quickly at holiday gatherings—beautiful, nostalgic, and irresistibly delicious.
What makes this recipe especially wonderful is how simple it is to prepare. No complicated techniques, no special equipment—just wholesome ingredients and a process that works every time. The cupcakes themselves bake into soft, fluffy chocolate perfection, while the peppermint frosting adds a cool, refreshing finish that balances the richness beautifully.
If you’re looking for a dessert that looks festive on a Christmas table and tastes even better than it looks, this recipe will become a new seasonal favorite.
⭐ Ingredients
For the Chocolate Cupcakes
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1 ½ cups all-purpose flour
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¾ cup granulated sugar
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½ cup brown sugar, packed
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½ cup unsweetened cocoa powder
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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2 large eggs, room temperature
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½ cup unsalted butter, melted (or neutral oil)
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1 cup chocolate milk (or whole milk + 1 tbsp cocoa)
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2 teaspoons vanilla extract
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½ cup hot water or hot coffee (enhances chocolate flavor)
For the Peppermint Buttercream Frosting
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1 cup unsalted butter, softened
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4 cups powdered sugar, sifted
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2–3 tablespoons heavy cream or milk
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1 teaspoon peppermint extract (adjust to taste—peppermint can be strong!)
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Pinch of salt
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Peppermint candies or candy canes for garnish
