Easy to make rich chocolate peppermint cupcakes topped with a fudgy peppermint frosting are a fun and festive holiday dessert!
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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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.