Chocolate Peppermint Christmas Cupcakes are one of those bakes that feel special but are still totally doable at home! I’ve spent a lot of time in kitchens working with chocolate, peppermint, and ganache, and all that hands on testing taught me exactly how to get bold flavor without overwhelming the cupcake. The chocolate base comes out rich and soft, and the whipped dark chocolate peppermint ganache adds a creamy, balanced finish that doesn’t feel too sweet.
I’m the kind of baker who pays attention to things like mixing temperature, how long to bloom cocoa, and the exact moment to stop whipping ganache because those small details make a big difference. That care is baked into this recipe so you don’t have to overthink any of it. I’ve already done the messy test rounds and flavor tweaking so you can get bakery level results right in your own kitchen. If you want a holiday cupcake that delivers big flavor without the fuss, this one’s going to be a favorite!
Why You'll Love These Chocolate Peppermint Cupcakes
- It’s holiday baking made easy but still feels super special
- The texture is unreal: moist chocolate cake with fluffy peppermint ganache
- It’s got just the right mix of festive flavor without being overly sweet
What is whipped chocolate ganache?
Whipped chocolate ganache is usually made by letting a classic 1 to 1 ganache set, then whipping it. The problem is that ratio can get too firm and a little dry once it sits out, and it becomes even stiffer after refrigeration. I prefer using half the amount of chocolate, so a 0.5 to 1 ratio, for example ½ cup chocolate to 1 cup cream. The extra cream keeps it light, fluffy, and much softer even after sitting out and chilling. If you prefer a richer, more deeper chocolate flavor and more decadent, you may want to stick with the classic ganache recipe.
Jump to:
- Why You'll Love These Chocolate Peppermint Cupcakes
- What is whipped chocolate ganache?
- Baking Tips
- What You'll Need to Make Peppermint Chocolate Cupcakes
- How to Make Peppermint Cupcakes
- Pro Tips for Making Peppermint Christmas Cupcakes
- Peppermint Cupcakes Recipe Variations
- How to Store These Chocolate Peppermint Christmas Cupcakes
- FAQs
- More Sweet Treats
- 📖 Recipe
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
What You'll Need to Make Peppermint Chocolate Cupcakes
- Dark Chocolate: I used 65% dark chocolate from ifiGOURMET Provisions and it is seriously incredible. It has this fruity chocolate flavor with the perfect bittersweet balance plus those subtle spicy and woody notes that make it taste so premium. ifiGOURMET Provisions is always my go to for high quality baking ingredients!!
- Heavy Cream: Adds structure and silkiness to the ganache, allowing it to whip into that airy, spreadable texture.
- Natural Cocoa Powder: Offers a pure chocolate flavor and reacts perfectly with baking soda in the batter
- Peppermint Extract: A tiny amount adds big flavor, so it’s all about balance.
- Sour Cream: Keeps the cupcakes tender and moist thanks to its fat content and acidity.
- Instant Espresso + Hot Water: Amplifies the chocolate notes without tasting like coffee, because hot coffee helps bloom the cocoa.
See recipe card below for quantities.
How to Make Peppermint Cupcakes
- Make the cupcake batter, divide the batter evenly among the 13 cupcake liners, filling each about ⅔ full. Bake in the preheated oven for 12-14 minutes.
- Place half of the heavy cream in a small saucepan and heat until it just begins to simmer, not boil. Pour the hot cream over the chocolate. Let it sit for a few minutes. Stir until the chocolate is fully melted. If small pieces remain, microwave in 10 second intervals until smooth.
- Add the remaining cold heavy cream, a pinch of salt, and peppermint extract, and whisk until the mixture is silky and well combined. It will be thin at this stage. Refrigerate until the ganache is fully chilled and slightly thickened.
- Beat with a hand mixer or stand mixer until medium peaks form. Stop as soon as it looks like whipped cream, do not over beat.
Hint: If you don't have a kitchen scale, start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
Pro Tips for Making Peppermint Christmas Cupcakes
- Use hot coffee in your batter to enhance the chocolate flavor.
- Keep an eye on the bake time, over baked cupcakes lose moisture fast.
- Peppermint extract is strong, so add a little at a time when flavoring the ganache.
- When making whipped ganache, let the hot cream sit on the chocolate before stirring. It’ll thicken as it cools, then whip beautifully.
- Be careful not to over whip the ganache: You want it silky and airy, similar to the texture of whipped cream, but if you go past that point it can curdle and turn overly stiff.
Peppermint Cupcakes Recipe Variations
- Top with white chocolate curls for an elegant holiday finish.
- Roll the edges in crushed peppermint candies for extra crunch and color
- Add a drizzle of dark or white chocolate on top for a bakery style look!
- Add more instant espresso powder for a peppermint mocha flavor!
How to Store These Chocolate Peppermint Christmas Cupcakes
Room Temperature: Best for about 1 to 2 days in an airtight container, and keeps the cake soft and moist
Refrigerator: Not my favorite for storing cupcakes, since the cold air can dry them out fast, especially with such a small amount of cake
Freezer: My go to method! Freeze the cupcakes for up to 2 months, then thaw when you’re ready to enjoy. This keeps them tasting fresh and prevents drying out.
FAQs
Freeze the cupcakes for up to 2 months, then thaw when you’re ready to enjoy. This keeps them tasting fresh and prevents drying out.
I love using a 1M piping tip for this, it is large and gives the cupcakes that perfect classic swirl!
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Peppermint Christmas Cupcakes
Equipment
- Cupcake pan
- Cupcake liners
- Handheld or stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
*There are 2 recipes for peppermint ganache below, If you love a deep, rich, decadent chocolate frosting, the traditional ganache is the way to go. If you prefer something lighter, fluffier, and not quite as intense, the whipped ganache is the perfect choice.
Chocolate Cupcakes
- 1 cup (210 grams) granulated sugar
- 1 cup (125 grams) all purpose flour
- ½ cup (46 grams) natural cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup (63 grams) milk whole or 2%, room temperature
- ¼ cup (59 grams) vegetable oil
- ¼ cup (45 grams) sour cream room temperature
- ½ cup hot coffee can mix 1 teaspoon of instant espresso powder with ½ cup of hot water
Traditional Chocolate Ganache
- 1 and ¼ cups (211 grams) dark chocolate (semisweet also works) finely chopped, I used 65% from ifiGOURMET Provisions, linked in notes
- 1 cup (211 grams) heavy cream
- ½ teaspoon peppermint extract
Whipped Chocolate Ganache
- ½ cup (115 grams, 4 oz) dark chocolate (semisweet also works)
- 1 cup (8oz) heavy cream divided, read instructions
- ½ teaspoon peppermint extract
Instructions
Chocolate Cupcakes
- Start by preheating your oven to 375°F. Line a cupcake pan with cupcake liners.
- In a large bowl whisk together the granulated sugar, all purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
- In another bowl using an electric mixer, beat together the egg, vanilla extract, milk, vegetable oil, and sour cream.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
- Divide the batter evenly among the 13 cupcake liners, filling each about ⅔ full.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Traditional Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a few minutes.
- Whisk until the chocolate is fully melted and the mixture is smooth. Add the peppermint extract and a pinch of salt, mix until combined. If any pieces remain, microwave in short 10 second bursts until completely melted.
- Continue whisking until the ganache is smooth and glossy.
- Let the ganache rest at room temperature until it thickens slightly and reaches a spreadable consistency before frosting the cupcakes.
Whipped Ganache
- Place half of the heavy cream in a small saucepan and heat until it just begins to simmer, not boil.
- Pour the hot cream over the chocolate. Let it sit for a few minutes. Stir until the chocolate is fully melted. If small pieces remain, microwave in 10 second intervals until smooth.
- Add the remaining cold heavy cream, a pinch of salt, and peppermint extract, and whisk until the mixture is silky and well combined. It will be thin at this stage.
- Refrigerate until the ganache is fully chilled and slightly thickened.
- Beat with a hand mixer or stand mixer until medium peaks form. Stop as soon as it looks like whipped cream, do not over beat.
Assembling
- Top the cupcakes with the ganache, finish with chopped peppermint candies.
Kate says
I needed a dessert for my work party, I made the traditional ganache, they were met with rave reviews
Amanda says
woo! Thank you so much for sharing!!