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Divine 20-Minute Chocolate Peppermint Cupcakes Gold

Chocolate Peppermint Cupcakes with Buttercream
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Bake these rich and indulgent Chocolate Peppermint Cupcakes with a creamy buttercream. They capture the comforting depth of tradition and a fresh, bright flavor combination.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee
  • 1 teaspoon peppermint extract (for batter)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 1/2 teaspoon peppermint extract (for frosting)
  • Red and green food coloring (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. This builds the dry foundation.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with a mixer on medium speed for two minutes until well combined.
  4. Carefully pour in the hot coffee and 1 teaspoon of peppermint extract. The batter will be thin; this is correct.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for five minutes before transferring them to a wire rack to cool completely.
  7. To make the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, beating until smooth.
  8. Mix in the 1/2 teaspoon of peppermint extract. Beat on high for one minute until light and fluffy.
  9. Once cupcakes are completely cool, pipe or spread the buttercream on top. Add a small sprinkle of crushed peppermint candies if you wish.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee.
  • Buttermilk reacts with the baking soda for a tender crumb.
  • Make sure the butter for the frosting is truly at room temperature for the smoothest texture.

Nutrition

Find it online: https://spoonsprout.com/chocolate-peppermint-cupcakes-buttercream/