Chocolate Peppermint Cupcakes

Tis 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.

Peppermint 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.

I 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.

I 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.

Print Recipe

Chocolate Peppermint Cupcakes

Servings: 0

Ingredients

For the cupcakes

• 1 ¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ tsp salt
• ¼ tsp baking soda
• ¼ cup shortening
• ½ cup sugar
• 1 tsp. vanilla
• 2 egg yolks
• ⅔ cup cold water
• 2 egg whites
• ⅓ cup sugar
• ⅓ cup miniature semisweet chocolate pieces

For the Frosting

• 1 cup shortening
• 1 ½ tsp vanilla
• 1 tsp peppermint extract
• 1 pound powdered sugar
• 3 to 4 tabelspoons milk

Instructions

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 ½ 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 ⅓ 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.

Notes

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