Chocolate peppermint cupcakes with fudgy peppermint frosting recipe

Easy to make rich chocolate peppermint cupcakes topped with a fudgy peppermint frosting are a fun and festive holiday dessert!

When it comes to holiday entertaining, I’m all for quick and easy. Yes, a layer cake or a roll cake may be more impressive but they also need a little bit of planning ahead.

If you’re anything like me, and you’re in a time crunch with guests coming in and out leaving you with very little time to bake, these chocolate peppermint cupcakes with fudgy peppermint frosting are for you! They are incredibly easy to make, barely any advance planning and use ingredients you already have on hand!

On top of that, you can easily half the recipe or double (or triple) it, if you need more than a dozen! 

Let’s talk about the chocolate peppermint cupcakes!

I mentioned there’s no need to plan ahead which is very true! You can basically turn the oven on when you want to bake them.

The batter calls for 2 eggs and we all know the end results will turn out better if the ingredients are at room temperature. To quickly bring the eggs to room temperature, place the eggs in a bowl filled with tap warm water and wait a couple of minutes.

You can gather the remaining ingredients while you wait: oil, sugar, all-purpose flour, cocoa powder, baking soda, a pinch of salt, peppermint extract and International Delight Peppermint Mocha coffee creamer.

Once all the ingredients are mixed in, divide the thin batter between 12 cupcake cups.
Bake until a tookpick inserted in the center comes out clean.

While the cupcakes are baking, it’s very important to let the butter and cream cheese used in the frosting to come to room temperature otherwise your frosting will not be as smooth and fluffy as it should be.

The frosting calls for lots of powder sugar and cocoa powder. The result will be a rich fudgy frosting so heavenly you won’t want to share!

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Chocolate peppermint cupcakes with fudgy peppermint frosting recipe

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Roxana Yawgel

Yields 12 cupcakes

Easy to make rich chocolate peppermint cupcakes topped with a fudgy peppermint frosting are a fun and festive holiday dessert!

15 minPrep Time

23 minCook Time

38 minTotal Time

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Ingredients

• 2 eggs, room temperature
• 1/4 cup vegetable or grapeseed oil
• 1 cup granulated sugar
• 1/4 teaspoon peppermint extract
• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1/2 cup International Delight Peppermint Mocha coffee creamer
Frosting
• 1 cup unsalted butter, room temperature
• 8 oz cream cheese, room temperature
• 4 cups powdered sugar
• 1 1/2 cups unsweetened cocoa powder
• 1/4 teaspoon peppermint extract
• 2-4 tablespoons International Delight Peppermint Mocha coffee creamer

Instructions

1. Heat the oven to 375F. Line a 12 cupcake pan with baking paper cups. Set aside.
2. In a mixing bowl, with the paddle attachment on add the eggs, oil, sugar, and peppermint extract. Beat until combined.
3. In a separate bowl combine the flour, cocoa powder, baking soda and salt.
4. Gently stir in the dry ingredients alternately with the coffee creamer.
5. Mix until just combined. The batter will be thing and runny!
6. Using a large ice-cream scoop, divide the cake batter between the prepared baking cups.
7. Bake in preheated oven for 23 minutes or until a toothpick comes out clean.
8. Let the cupcakes cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
9. Once the cupcakes are cooled, make the frosting.
10. In a mixing bowl, with the paddle attachment on, add the butter and cream cheese.
11. Beat on low speed until light and fluffy.
12. Gently, about 1/2 cup at a time, stir in the powdered sugar followed by the cocoa powder.
13. Stir in the peppermint extract and enough coffee creamer to reach desired consistency.
14. Spoon the frosting into a piping bag and decorate the cupcakes.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.