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–+ servings

Peppermint Christmas Cupcakes

Amanda
These peppermint chocolate cupcakes are rich and moist, and the whipped dark chocolate peppermint ganache adds the perfect creamy finish without being too sweet!
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 13 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.

Notes

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.
Check out the dark chocolate and cocoa powder I used in this recipe!
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.