Chocolate Peppermint Swirl Cupcakes (Printable)

Moist chocolate cupcakes with peppermint swirls and creamy peppermint frosting create a festive treat.

# What You'll Need:

→ Cupcakes

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 tsp vanilla extract
10 - 1/2 tsp peppermint extract
11 - 1/2 cup whole milk
12 - 1/2 cup sour cream

→ Peppermint Frosting

13 - 1 cup unsalted butter, softened
14 - 3 cups powdered sugar, sifted
15 - 2 tbsp whole milk
16 - 1/2 tsp peppermint extract
17 - Red gel food coloring (optional)

→ Decoration

18 - 2 tbsp crushed peppermint candies or candy canes

# How-To Steps:

01 - Heat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat unsalted butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
04 - Alternately add the dry ingredient mixture and liquids (milk and sour cream) to the butter mixture in three parts, starting and ending with the dry ingredients. Mix until just combined.
05 - Distribute batter evenly among liners in the prepared pan.
06 - Drag a toothpick through each cupcake to produce a marbled peppermint swirl effect.
07 - Bake for 18 to 20 minutes, testing doneness with a toothpick inserted in the center. Remove from oven and cool completely on a wire rack.
08 - Beat butter until creamy. Gradually add powdered sugar, milk, and peppermint extract. Continue beating until fluffy.
09 - Add a few drops of red gel food coloring to the frosting and gently swirl with a spatula to create a marbled effect without overmixing.
10 - Pipe or spread frosting onto cooled cupcakes and sprinkle with crushed peppermint candies.

# Expert Advice:

01 -
  • The chocolate-peppermint combo tastes like indulgence but comes together easier than you'd expect.
  • One batch makes enough to share, and people always ask if you bought them from a bakery.
  • You can prep these ahead and frost them the morning of, which is a lifesaver during busy seasons.
02 -
  • Don't skip the sour cream; it sounds like a strange ingredient but it adds moisture and a subtle tang that makes the chocolate taste richer and more complex.
  • The key to swirled frosting is gentleness—overmixing the colored frosting destroys the pretty effect and turns everything muddy brown.
  • Room temperature ingredients are not just a suggestion; cold butter and eggs won't incorporate properly and you'll end up with a grainy batter.
03 -
  • Use a cookie scoop to portion the batter evenly; it takes the guesswork out and ensures every cupcake bakes in the exact same time.
  • If your frosting is too soft to pipe, chill it for 15 minutes and try again; consistency makes all the difference between a neat swirl and a sliding mess.

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