hot chocolate cupcakes with peppermint buttercream

★★★★☆ 3 Reviews
AnCsMom avatar
By Jenni K
from Hermantown, MN

Around Christmas, I've often put a candy cane into a steaming cup of hot chocolate. Why not indulge in the same treat in cupcake form? Lauren's recipe from the blog "Crave. Indulge. Satisfy."

★★★★☆ 3 Reviews
serves 20 cupcakes
prep time 10 Min
cook time 15 Min

Ingredients For hot chocolate cupcakes with peppermint buttercream

  • CUPCAKES
  • 2 1/2 c
    flour
  • 2 c
    sugar
  • 1 c
    cocoa powder
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 3
    eggs
  • 1
    packet hot chocolate mixed with 3/4 cup warm milk
  • 3/4 c
    vegetable oil
  • 1 tsp
    vanilla
  • PEPPERMINT BUTTERCREAM
  • 3 stick
    unsalted butter, softened
  • 6 c
    powdered sugar
  • 1/4-1/2 c
    milk
  • 1 1/2 tsp
    peppermint extract
  • OPTIONAL GARNISH
  • peppermint bark (homemade or bought) broken into pieces

How To Make hot chocolate cupcakes with peppermint buttercream

  • 1
    Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  • 2
    In bowl of stand mixer (or a large bowl with a hand mixer) combine dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • 3
    Add wet ingredients to dry ingredients: eggs, hot chocolate/milk mixture, vegetable oil and vanilla. Beat on medium speed until well combined, scraping down sides of bowl as needed.
  • 4
    Fill cupcake liners 2/3 full with batter. Bake for 16 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling. Once cupcakes are completely cool frost with Peppermint Buttercream and garnish with Peppermint Bark (if desired).
  • 5
    FOR BUTTERCREAM: In a large bowl, beat butter until creamy. Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary. Add milk until you reach desired consistency. Add peppermint extract and mix well. If desired, place icing in piping bag fitted with a large round tip and frost cupcakes, or just frost as desired. You can also use a ziploc bag with the corner snipped off if you don't have a piping bag.

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