Chocolate Peppermint Cupcakes

chocolatepeppermintcupcakes1Tis the season for peppermint! I know some people feel it’s too early to share Christmas recipes but I just couldn’t resist. I still have a few recipes to share that will be perfect for Thanksgiving and those will be coming in the next couple of weeks.  With that said, let’s talk peppermint! I personally love peppermint and especially paired with chocolate. If you follow me on Instagram then you saw that I bought some holiday cookies that I am excited about.

chocolatepeppermintcupcakes2Peppermint cupcakes can be made using your favorite chocolate cupcake recipe and then adding 1 tsp of peppermint extract to your favorite frosting recipe. For these cupcakes I tried a new chocolate cupcake recipe but used my trusty, tried and true classic white frosting recipe.

peppermintpieces1I used the Andes Peppermint Crunch Baking Pieces and I really liked them. They are not real crunchy and much easier than trying to crush up peppermints or candy canes.

peppermintchocolatecupcake3I hope you don’t mind the peppermint recipe I have shared with you today because there will be a few more in the weeks leading to Christmas.  🙂

I would love to know what your favorite peppermint recipes are! Leave me a comment and let me know.

Chocolate Peppermint Cupcakes


For the cupcakes

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 egg yolks
  • 2/3 cup cold water
  • 2 egg whites
  • 1/3 cup sugar
  • 1/3 cup miniature semisweet chocolate pieces

For the Frosting

  • 1 cup shortening
  • 1 1/2 tsp vanilla
  • 1 tsp peppermint extract
  • 1 pound powdered sugar
  • 3 to 4 tabelspoons milk


For the cupcakes

  • Lightly coat a 12 cup muffin pan with nonstick cooking spray; set aside.
  • In a medium bowl, stir together flour, cocoa powder, baking powder, salt and baking soda; set aside.
  • In a large bowl, beat shortening with a mixer on medium speed to high speed for 30 seconds.
  • Add 1/2 cup sugar and vanilla.
  • Beat until combined, scraping side of bowl occasionally.
  • Add egg yolks, one at a time, beating well after each addition.
  • Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined.
  • Thoroughly wash beaters.
  • In a large bowl, beat egg whites on medium speed until soft peaks form (tips curl).
  • Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
  • Fold one-fourth of the beaten egg whites into chocolate batter to lighten.
  • Gently fold in the remaining egg whites.
  • Gently fold in chocolate pieces.
  • Divide batter among prepared muffin cups.
  • Bake in a preheated 350 degrees oven for 20-22 minutes or until a toothpick inserted near the centers comes out clean.
  • Cool in pan on a wire rack for 5 minutes.
  • Remove from pan and cool completely on wire rack.

White Frosting

  • In a large mixing bowl beat shortening. vanilla and peppermint extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of powdered sugar and beat well. Add 2 tablespoons of milk. Gradually beat in the remaining powdered sugar . Add enough of the remaining milk to make the frosting a spreadable consistency.


I frost one cupcake at a time and then sprinkle with the peppermint pieces. This will allow them to stick to the icing before it dries.
Adapted from Better Homes and Gardens



More like this

Boo! Don’t mean to scare, but please share!

Thank you for the share...Take care!