1. Prepare the Cupcake Batter
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Preheat the oven to 350°F (177°C) and line a muffin tin with 12 cupcake liners.
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In a large mixing bowl, whisk together:
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flour
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granulated sugar
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brown sugar
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cocoa powder
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baking powder
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baking soda
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salt
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In a separate bowl, whisk the eggs, melted butter (or oil), vanilla, and chocolate milk.
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Pour the wet mixture into the dry mixture and whisk until just combined. The batter will be thick.
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Slowly pour in the hot water or coffee, whisking carefully.
The batter becomes smooth and glossy—this step creates extra-moist cupcakes. -
Spoon the batter into the cupcake liners, filling each about ⅔ full.
2. Bake the Cupcakes
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Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the pan for 5 minutes.
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Transfer to a cooling rack and let them cool completely before frosting.
🍥 Make the Peppermint Buttercream
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In a stand mixer, beat the softened butter for 3–4 minutes until pale and fluffy.
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Gradually add the powdered sugar, 1 cup at a time.
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Add peppermint extract and cream.
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Beat on high for another 2–3 minutes until the frosting becomes cloud-like and smooth.
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Taste and adjust peppermint—start small, peppermint extract is powerful.
🎀 Frost the Cupcakes
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Use a piping bag fitted with a star tip for a bakery-style swirl.
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Top each cupcake with a peppermint candy, crushed candy cane, or festive sprinkles.
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For extra holiday flair, drizzle with melted chocolate.
💡 Tips for Perfect Peppermint Chocolate Cupcakes
1. Don’t Over-mix the Batter
Just whisk until smooth. Over-mixing can make cupcakes dense.
2. Use Coffee Instead of Water
You won’t taste the coffee—it simply deepens the chocolate flavor.
3. Peppermint Extract = Strong
Start with ½ teaspoon, taste frosting, and add more only if needed.
4. Room-Temperature Ingredients
Helps batter mix evenly and improves cupcake rise.
5. Cool Completely Before Frosting
Warm cupcakes melt buttercream instantly.
⭐ Variations
Peppermint Bark Cupcakes
Top with crushed peppermint bark for a textured, crunchy finish.
Double Chocolate Peppermint
Fold mini chocolate chips into the cupcake batter.
Peppermint Mocha
Swap hot water for hot brewed espresso.
White Chocolate Peppermint
Drizzle cupcakes with melted white chocolate before frosting.
🎁 How to Store
Room Temperature:
Store in an airtight container for 2–3 days.
Refrigerator:
Lasts 5–6 days. Bring to room temperature before serving.
Freezer:
Freeze unfrosted cupcakes for up to 3 months.
Frosting also freezes well.
🎉 Serving Ideas
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Perfect for holiday dessert tables
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Great as a neighbor or teacher gift box treat
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Festive cupcakes for Christmas Eve, office parties, or cookie exchanges
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Serve alongside hot chocolate or peppermint coffee drinks
❤️ Why You’ll Love This Recipe
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Moist, rich chocolate base
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Cool, refreshing peppermint frosting
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Eye-catching festive look
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Foolproof and easy for all skill levels
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Customizable for any winter holiday event
The combination of the warm chocolate crumb and the cool peppermint frosting creates a perfect balance of flavors—comforting yet refreshing. These cupcakes not only taste incredible but also look like something straight out of a holiday bakery window.
