Today, I’m excited to share one of my favorite holiday cupcake recipes. I LOVE baking all year round, but especially during the holiday season — peppermint is one of my favorite flavors and these chocolate mint cupcakes are amazing!
Side note: One year, I couldn’t find peppermint extract ANYWHERE on Christmas Eve (I know, I know… waited until the very last minute). Best place to look — stores that carry groceries, but aren’t grocery stores. Target and Walmart were the only places I had any luck that year!
I found these receipes a few years ago and modified them a bit. I wish I could share a link to the original, but it’s been so long since I found it!
Chocolate Mint Cupcakes
(Makes about 18 cupcakes)
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
3/4 cup warm water
1 teaspoon pure peppermint extract
1-Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2-Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3-Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.
4-Divide batter among muffin cups, filling each 2/3 full.
5-Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes.
6-Let cupcakes cool in tins on wire racks for 10 minutes.
Note: Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.
Mint Buttercream Frosting (Simply Recipes)
1/2 cup unsalted butter, room temperature
1 tbsp milk
1/4 – 1/2 tsp peppermint extract
2 cups powdered sugar
1-Beat the butter at medium speed until creamy.
2-Beat in milk and mint extract.
3-Slowly add in the powdered sugar on low speed, stopping every once in a while to scrape down the sides of the bowl, until light and fluffy.
4-Taste and add more mint extract if it isn’t minty enough.
5-Also add more powdered sugar if it isn’t sweet enough for your taste.
Note: I usually put a little more than 1/4 tsp of the mint extract and exactly 2 cups of sugar.
Easy peasy and so delicious!
Have a great day!