Chocolate Peppermint Swirl Cupcakes (Printable)
Moist chocolate cupcakes with peppermint swirls and creamy frosting, perfect for a festive dessert.
# What You'll Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 teaspoon peppermint extract
11 - 1/2 cup whole milk
12 - 1/2 cup sour cream
→ Peppermint Frosting
13 - 1 cup unsalted butter, softened
14 - 3 cups powdered sugar, sifted
15 - 2 tablespoons whole milk
16 - 1/2 teaspoon peppermint extract
17 - Red gel food coloring (optional)
→ Decoration
18 - 2 tablespoons crushed peppermint candies or candy canes
# How-To Steps:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat the butter and sugar in a large bowl until light and fluffy, then incorporate eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
04 - Add the dry ingredients to the butter mixture in three parts, alternating with milk and sour cream; begin and end with dry ingredients. Mix until just combined.
05 - Divide the batter evenly among the prepared cupcake liners.
06 - Use a toothpick to drag through each cupcake batter portion to create a marbled swirl pattern.
07 - Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
08 - Beat the butter until creamy, gradually add powdered sugar, milk, and peppermint extract, and continue beating until fluffy.
09 - Add a few drops of red gel food coloring to the frosting and gently swirl to create a peppermint effect without overmixing.
10 - Pipe the frosting onto cooled cupcakes and sprinkle with crushed peppermint candies.
# Expert Advice:
01 -
- The peppermint hits you twice, once in the cake itself and again in the creamy frosting, creating a flavor that builds as you eat.
- They look fancy enough to bring to a holiday party, but they come together in under an hour with just basic mixing skills.
- Unlike some peppermint treats that taste medicinal, these stay balanced and genuinely festive.
02 -
- Peppermint extract is stronger than you think, so start with the amount given and add more only if you want it to dominate every other flavor.
- Sour cream isn't optional here, it's what keeps the crumb moist and prevents the dryness that chocolate cakes are famous for, so don't swap it out without consideration.
- Cupcakes must cool completely before frosting or you'll end up with puddles, not peaks.
03 -
- Room temperature butter and eggs emulsify better and create a lighter, more stable batter, so pull them out of the fridge at least 30 minutes before you start.
- If your frosting looks grainy after you add the powdered sugar, beat it for another minute or two, the graininess disappears as the sugar fully hydrates.