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3.67 from 6 votes

Dark Chocolate Peppermint Cupcakes

Prep Time 25 minutes
Cook Time 20 minutes
cooling & frosting time 45 minutes
Total Time 1 hour 30 minutes
Servings 12 cupcakes
Moist dark chocolate cupcakes with a fluffy peppermint buttercream frosting. A perfect, minty holiday dessert!

Ingredients

Dark Chocolate Cupcakes

  • 1 cup all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • ⅓ cup dark cocoa powder, such as Hershey's Special Dark
  • ½ cup boiling water
  • 1 cup granulated sugar
  • ⅓ cup vegetable oil or avocado oil
  • 1 egg, at room temperature
  • ¼ cup plain greek yogurt
  • ¼ cup milk
  • 1 tsp vanilla extract

Peppermint Frosting

  • ½ cup unsalted butter, softened
  • pinch of salt
  • 2 cups powdered sugar
  • ¼ tsp peppermint extract + more if desired
  • ½ tsp vanilla extract
  • 1-2 tbsp milk
  • crushed candy canes, for garnish

Instructions

Cupcakes

  • Preheat the oven to 350°F and prepare a cupcake pan with liners.
  • Place the dark cocoa powder into a small, heatproof bowl, and pour the boiling water over it. Whisk these together until smooth and set it aside to cool until just warm to the touch.
  • In a separate, larger bowl, whisk together the sugar, oil, egg, and vanilla extract until smooth. Then add the yogurt, milk, and cooled chocolate mixture until well combined.
  • Sift the flour, baking soda, baking powder, and salt together, and then add them to the wet ingredients. Use a flexible spatula to fold the flour in until it is just combined. The final batter will be quite runny.
  • Divide the batter evenly between the cupcake tins, filling to just over ¾ full. Bake for 18-22 minutes, or until the cupcakes are set and a toothpick comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to wire racks to cool completely.

Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium-high speed together until combined (30 seconds-1 minute). Reduce the speed to low and add the powdered sugar, vanilla, peppermint, and milk. Gradually increase the speed up to medium-high, and then beat the frosting until it is light and fluffy (2-3 minutes).
  • Optional: add additional peppermint extract for a stronger flavor and additional milk as needed to achieve your desired consistency.
  • Frost the cooled cupcakes with a knife or piping bag and garnish with crushed candy canes. Enjoy!
Serving: 1cupcake
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