big step. [mini chocolate peppermint cupcakes w. peppermint buttercream frosting]

December 16th, 2013 by | comments


Hey, I made something with chocolate! This is a big step for me because well, I’m that weirdo who doesn’t like chocolate. Anyways, I made these cupcakes for my boss’ Christmas party and they were a huge hit. My co-worker said they tasted like peppermint bark in cupcake form.

These little guys are perfect to bring to any upcoming holiday party. :)

mini chocolate peppermint cupcakes w. peppermint buttercream frosting
Prep time: 
Cook time: 
Total time: 
  • Cupcake recipe:
  • ½ cup unsalted butter, at room temperature
  • 2 oz. Ghirardelli semi-sweet chocolate chips
  • ½ cup unsweetened cocoa powder
  • ¾ cup flour
  • ½ tsp. baking soda
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • 2 large eggs, at room temperature
  • ½ cup sugar
  • ¼ cup light brown sugar
  • 1 tsp. vanilla extract
  • ½ tsp. peppermint extract
  • ½ cup buttermilk, at room temperature
  • Frosting recipe:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3-4 cups confectioners' sugar
  • ¼ cup heavy whipping cream
  • 1 tsp. vanilla extract
  • ¼ tsp. peppermint extract
  • Salt, to taste
  1. Preheat oven to 350 degrees. Line a mini muffin pan with 24 cupcake liners. Set aside.
  2. Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. Stir until combined, then set aside to slightly cool.
  3. In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder and salt together until thoroughly combined. Set aside.
  4. In the bowl of a stand mixer with the paddle attachment, whisk the eggs, sugar, brown sugar, vanilla extract and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix. (The batter will be very thick like pudding)
  5. Divide the batter between the liners in the mini cupcake pan. Bake 8-10 minutes, or until cakes bounce back at the touch of a finger. Allow to cool completely before frosting.
  6. For the frosting: In the bowl of a stand mixer with the paddle attachment, beat softened butter on medium speed for about 3 minutes, or until smooth and creamy. Add powdered sugar, cream, vanilla extract and peppermint extract with the mixer running. Increase speed to high and beat for 2-3 minutes, to make frosting creamy. If frosting is too thin, add more powdered sugar; if too thick, add more cream.
  7. Pipe frosting onto the cooled cupcakes, then drizzle tops with melted chocolate and top with crushed candy canes.
Recipe adapted from Sally's Baking Addiction.




// share //