Ingredients
Cupcake Batter
- 1 cup + 2 tablespoons unbleached cake flour
- 3/4 cup granulated sugar
- 2/3 cup unsweetened Dutch processed cocoa powder
- 1/4 cup packed brown sugar
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 8 tablespoons cubed unsalted butter, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 1/4 cup vegetable oil
- 1/4 cup room temperature coffee or hot water
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon peppermint extract
Peppermint Buttercream Frosting
- 2 cups unsalted butter, room temperature
- 3 3/4 cups powdered sugar
- 1 tablespoon heavy cream
- 1 1/2 teaspoons peppermint extract
- Red gel food coloring
- Peppermint baking chunks and candy canes for decorating
Instructions
- Prepare the Dry Ingredients: In a large bowl, sift together cake flour, granulated sugar, Dutch cocoa powder, brown sugar, espresso powder (if using), baking powder, baking soda, and sea salt. Mix well to combine all dry ingredients evenly.
- Cream Butter and Incorporate Wet Ingredients: In a separate bowl, beat the cubed unsalted butter until creamy. Gradually add sour cream, whole milk, vegetable oil, and coffee or hot water to the butter mixture, beating well after each addition to combine thoroughly.
- Mix Eggs and Peppermint Extract: Add the large egg and egg yolk to the wet ingredients, beating until fully incorporated. Stir in the peppermint extract to infuse the batter with holiday flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cupcakes tender and moist.
- Fill Cupcake Liners and Bake: Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and fill each about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely before frosting.
- Prepare the Peppermint Buttercream Frosting: Using a mixer, beat unsalted butter until smooth and creamy. Gradually add powdered sugar and continue beating. Add heavy cream and peppermint extract, mixing until light and fluffy. Add red gel food coloring a little at a time until your desired festive color is achieved.
- Frost and Decorate: Once cupcakes are completely cooled, pipe or spread the peppermint buttercream frosting on top. Garnish with peppermint baking chunks and crushed candy canes for a festive finish.
- Serve and Enjoy: Serve these delicious chocolate peppermint cupcakes at your holiday gatherings for a show-stopping dessert everyone will love.
Notes
- Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter.
- Espresso powder is optional but enhances the chocolate flavor.
- Measure cake flour accurately by spooning it into your measuring cup and leveling off with a knife to avoid dense cupcakes.
- Adjust peppermint extract in frosting to taste, especially if using a strong brand.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
