Description
Delicious peppermint chocolate cupcakes topped with swirled chocolate and peppermint frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1 cup unsalted butter, softened (for frosting)
- 2 1/2 cups powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- 1/2 teaspoon peppermint extract (for frosting)
- 2 tablespoons unsweetened cocoa powder (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add melted butter, eggs, milk, peppermint extract, and vanilla extract to the dry ingredients. Mix until just combined. Fold in mini chocolate chips.
- Divide batter evenly among the cupcake liners. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- To prepare the frosting, beat softened butter until creamy. Gradually add powdered sugar, milk, and peppermint extract. Divide frosting in half; mix cocoa powder into one half to make chocolate frosting.
- Fill one side of a piping bag with peppermint frosting and the other side with chocolate frosting. Pipe swirled frosting onto cooled cupcakes and enjoy.
Notes
- These cupcakes are perfect for holiday gatherings or any chocolate-peppermint lovers!
- Make sure the cupcakes are completely cool before frosting for the best results.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg