Description
Moist chocolate cupcakes topped with creamy white chocolate peppermint frosting.
Ingredients
Scale
- 1 cup all-purpose flour (125 grams)
- ¼ cup plus 2 tablespoons unsweetened natural cocoa powder (30 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- ⅓ cup canola or vegetable oil (80 ml)
- ½ cup buttermilk (120 ml)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup hot water (120 ml)
- 1 teaspoon instant coffee or instant espresso powder (optional)
- 6 ounces white chocolate (170 grams, roughly chopped)
- 1 cup unsalted butter (226 grams, softened)
- 2 ½ cups powdered sugar (300 grams)
- 1 tablespoon heavy cream (15 ml)
- ½ to 1 teaspoon peppermint extract
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- Crushed candy canes
- Peppermint bark squares/pieces
Instructions
- Preheat the oven to 350°F (177°C). Line two muffin pans with 16 cupcake liners.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk in the brown sugar and granulated sugar.
- Add oil, buttermilk, egg, and vanilla extract. Mix until just combined.
- Dissolve instant coffee in hot water. Add to the batter and mix until just combined.
- Distribute the batter evenly in the cupcake liners, filling them a little over halfway.
- Bake for 16 to 20 minutes or until a toothpick comes out clean.
- Remove from the oven and let the cupcakes cool on a wire rack.
- For the frosting, melt the chopped white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Let cool for 15 to 20 minutes.
- Beat the softened butter in a mixer until smooth.
- Add half of the powdered sugar on low speed, then the remaining half until fully combined.
- Add heavy cream, peppermint extract, vanilla extract, and salt. Mix until combined.
- Add cooled melted white chocolate and mix until smooth.
- Pipe the frosting onto the cooled cupcakes.
- Top with crushed candy canes or peppermint bark, if desired.
Notes
- Use white chocolate bars for better melting.
- Adjust peppermint extract to taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Peppermint Bark Cupcakes, Cupcake Recipe, Chocolate Cupcakes, Holiday Desserts