These candy cane chocolate cupcakes are the ideal Christmas treat: super moist chocolate cupcakes brightened with peppermint, topped with fluffy peppermint frosting and finished with crushed candy canes.
This post was updated December 7, 2024 with new photos and recipe tips.
Candy Cane Chocolate Cupcakes
These cupcakes combine a tender, moist chocolate base with a bright peppermint finish — perfect for holiday gatherings. The cupcake batter yields a soft crumb thanks to a combination of oil and milk, and Dutch-process cocoa gives a deeper chocolate flavor (natural cocoa may be substituted if needed). A hint of peppermint extract in the batter adds a subtle festive note.
The frosting is light and airy: butter whipped with powdered sugar, peppermint extract and a splash of whipping cream for extra creaminess. A few drops of red food coloring create a pretty pink hue if you like, and crushed candy canes on top give a festive crunch. If you prefer less frosting, you can halve that part of the recipe.
I often bring these to holiday parties because they’re easy to portion and serve compared with layer cakes or cheesecakes. The frosting can be piped for a bakery-style finish or spread with a knife for a simpler look.
Recipe Tip
Adjust the peppermint extract to taste, adding it gradually (about 1/2 teaspoon at a time) until you reach the flavor you prefer. Whipping cream makes the frosting fluffier than milk.
For a polished presentation, pipe the frosting with a large star tip; for a more rustic look, spread it with a knife. Sprinkle crushed candy canes or place mini candy canes on top for decoration.
The contrast between the moist chocolate cake and the fluffy peppermint frosting is a holiday classic. These cupcakes store well: keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days (chill if your kitchen is warm).
Candy Cane Chocolate Cupcakes
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Equipment
- 12-cavity muffin pan
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour (125 grams), spooned & leveled
- 1/2 cup Dutch-process cocoa powder (45 grams), sifted (natural cocoa works too)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar (200 grams) — use 1 1/4 cups total for a sweeter cupcake
- 1/4 cup vegetable oil (80 ml)
- 1 large egg, room temperature
- 1 teaspoon peppermint extract (optional)
- 1/2 cup milk (120 ml), whole or 2%, room temperature
- 1/3 cup boiling water (80 ml)
Peppermint Frosting
- 1 cup unsalted butter (226 grams), softened to room temperature
- 3–4 cups powdered sugar (330–440 grams), sifted
- 1–1 1/2 teaspoons peppermint extract
- 1/4 teaspoon salt
- 3–5 tablespoons whipping cream (45–75 ml)
- 3–4 drops red food coloring (optional)
- Crushed candy canes for topping
Instructions
Chocolate Peppermint Cupcakes
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl whisk together the flour, cocoa, baking soda, baking powder, salt and sugar.
- In a separate bowl whisk together the oil, peppermint extract, egg and milk until the mixture is smooth and uniform.
- Add the wet ingredients to the dry ingredients, then stir in the boiling water. Whisk until smooth and lump-free.
- Spoon the batter into the prepared muffin tins, filling each about two-thirds full. A large cookie scoop makes this easy.
- Bake 16–19 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Peppermint Frosting
- While the cupcakes cool, make the frosting. In a large bowl or stand mixer beat the butter until softened and smooth.
- Add 2 cups of the powdered sugar, 1/2 teaspoon peppermint extract and the salt. Beat on low to combine.
- Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon whipping cream, until you reach the desired sweetness and consistency. Add more peppermint extract if desired and a few drops of red coloring for pink frosting.
- Frost the cooled cupcakes using a knife or a piping bag (a 1M tip was used for the photos). Sprinkle with crushed candy canes or top with mini candy canes.
Notes
- Peppermint Extract: Find it in the baking aisle. Do not use peppermint oil.
- Frosting Amount: If you want less frosting, halve the frosting recipe.
- Make Ahead: Cupcakes can be baked a day ahead and stored in an airtight container at room temperature. Frosting can be refrigerated a day ahead; bring to room temperature and re-whip before using.
- Storage: Store in an airtight container at room temperature up to 2 days, or refrigerated up to 4 days. Refrigerate if your kitchen is warm.
- Nutrition: Values are estimates for one cupcake with frosting, assuming the recipe makes 12 cupcakes and all frosting is used.
Nutrition
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