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Chocolate Peppermint Cupcakes – Cozy Winter Dessert

 This post may contain affiliate links. I may earn a small commission at no extra cost to you. See my disclaimer page for more information. 

If you’re building a dessert table, be sure to check out mini Christmas brownies, mini Christmas cheesecake, and hot chocolate 3 ways for a complete spread.

Chocolate Peppermint Cupcakes are a festive winter treat that combines rich chocolate flavor with refreshing peppermint frosting. Perfect for Christmas parties, cozy nights, or gifting, these cupcakes are trending now on Pinterest and Instagram for their aesthetic and seasonal appeal.

⏱️ Total Time: 50 minutes
🍽️ Servings: 12 cupcakes
⭐ Rating: 4.9/5

🌟 Why You’ll Love These Cupcakes

  • Rich, moist chocolate cupcakes

  • Peppermint buttercream frosting (holiday favorite)

  • Perfect for kids, family, or party desserts

  • Easy to decorate for festive fun

  • Freezer-friendly for prep ahead

🧁 Ingredients

For the Cupcakes

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • ½ cup unsweetened cocoa powder

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup vegetable oil

  • 1 cup buttermilk

  • 2 large eggs

  • 2 tsp vanilla extract

  • ½ cup hot water

For the Peppermint Frosting

  • 1 cup unsalted butter, softened

  • 3–4 cups powdered sugar

  • 2–3 tbsp heavy cream or milk

  • 1 tsp peppermint extract

  • Red and white sprinkles (optional)

👩‍🍳 Instructions

Step 1 — Make the Cupcakes

  1. Preheat oven to 180°C / 350°F and line a cupcake tray with liners.

  2. In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.

  4. Gradually mix wet and dry ingredients. Add hot water last to make a smooth batter.

  5. Fill cupcake liners ⅔ full and bake 18–20 minutes. Cool completely.

Step 2 — Make the Peppermint Frosting

  1. Beat butter until creamy.

  2. Gradually add powdered sugar, alternating with milk/cream.

  3. Add peppermint extract and beat until smooth.

  4. Frost cooled cupcakes using a piping bag.

Step 3 — Decorate

Sprinkle crushed candy canes, red sprinkles, or chocolate shavings for a festive look.

❄️ Storage

  • Room temperature: 3 days in an airtight container

  • Fridge: 5 days

  • Freezer: Frosted or unfrosted up to 2 months

📌 FAQ

Can I use regular milk instead of buttermilk?
Yes! Add 1 tsp lemon juice or vinegar to 1 cup milk and let it sit 5 minutes.

Can I make this vegan?
Yes — replace eggs with flax eggs and use plant-based milk and butter.

Can I make mini cupcakes?
Absolutely! Bake for 10–12 minutes instead of 18–20.

Why is my frosting too soft?
Chill for 10–15 minutes, or add more powdered sugar.

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