All the delicious, cozy flavors of peppermint hot chocolate in cupcake form! These peppermint hot chocolate cupcakes combine rich chocolate and fresh peppermint to create that familiar seasonal flavor. Topped with a creamy marshmallow meringue, these cupcakes are the perfect winter treat!
I remember I was 13 or 14 when I had peppermint hot chocolate for the first time. Of course I had many cups of regular hot chocolate growing up, but drinking a peppermint hot chocolate? THIS was a whole new level of sophistication. THIS was living life to the fullest. THIS was adulthood. I said “goodbye” to basic hot chocolate and entered into a new phase of life that embraced new, complex flavor combinations. (Hot chocolate, if you’re reading this, I still love you. You’re not basic.)
Now that I’m actually an adult…I still love peppermint hot chocolate. And so I had to create these peppermint hot chocolate cupcakes to enjoy for myself and of course to share with you guys. Because that fresh peppermint flavor combined with rich, decadent chocolate is nothing short of winter bliss.
These peppermint hot chocolate cupcakes are perfect for holiday gatherings, winter birthday parties, school Christmas shindigs, or quite honestly a Tuesday night. The cake is super chocolatey, soft, moist, and has just the right amount of peppermint. Which, by the way, can be tricky. Too little peppermint and you can’t taste it; too much and you’re basically eating toothpaste. To strike just the right amount of minty flavor, I put a little peppermint extract in the cake, a little more in the marshmallow meringue topping, and some crushed peppermint candies on top.
And speaking of marshmallow meringue, can we talk about the marshmallow meringue that sits on top of these peppermint hot chocolate cupcakes? SWOON. It’s smooth, light, and tastes just like marshmallow fluff. But so much better. AND it pipes like a dream. If it seems intimidating, don’t let that scare you! Making the marshmallow meringue is actually really simple. I recommend reading through the recipe instructions in their entirety before starting.
All that’s left is a little dusting of chocolate shavings and some crushed peppermint cadies to make these peppermint hot chocolate cupcakes extra special and pretty. Almost too pretty to eat (but please don’t let that stop you). Happy winter baking, friends!
What you’ll need to make these peppermint hot chocolate cupcakes:
Flour: For structure.
Cocoa powder: Partially for structure, but mostly for that rich chocolatey flavor!
Sugar: Granulated sugar adds sweetness and makes these cupcakes extra tender.
Baking powder and baking soda: For leavening power.
Kosher salt: For balance.
Espresso powder and hot coffee: Using espresso powder and hot coffee won’t make these cupcakes taste like coffee, I promise! Instead, it simply elevates and deepens the flavor of the chocolate. Be sure the coffee is hot, preferably freshly brewed, when you add it to the batter. The hot liquid helps the cocoa powder to “bloom,” which releases a deeper chocolate flavor.
Buttermilk: The acidity of buttermilk tenderizes the batter and makes these cupcakes extra soft, and the high fat content adds richness and moisture.
Sour cream: Similar to buttermilk, sour cream adds softness and moisture while still allowing the cupcakes to maintain a light texture.
Vegetable oil: I love using vegetable oil in cakes and cupcakes because it remains in a liquid state at room temperature- this means that the cupcakes stays nice and moist long after it has cooled!
Eggs: For moisture, structure, and binding.
Peppermint and vanilla extracts: For added flavor. Just a touch of peppermint extract adds that fresh, minty flavor that pairs so well with chocolate!
Egg whites, granulated sugar, cream of tartar, vanilla extract, and peppermint extract for the marshmallow meringue. This is the same meringue used in my S’mores Cookie Sandwiches, only a slightly bigger batch.
Semisweet or dark chocolate bar and crushed peppermint candies for topping.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Will these cupcakes taste like coffee? No, you won’t taste the coffee at all! Espresso powder and hot coffee help to elevate the flavor of the chocolate, but won’t create a coffee-flavored cupcake.
What if I don’t have buttermilk on hand? You can make a buttermilk substitute at home with a few simple ingredients. For every 1 cup of whole milk, add 1 tablespoon of white distilled vinegar or lemon juice; stir and allow to sit for 10 minutes. The milk will thicken and look curdled.
Why do ingredients need to be at room temperature? When ingredients are at room temperature, this allows the batter to come together into a smooth, homogenous mixture. Cold ingredients will make your batter lumpy and irregular, resulting in tough cupcakes.
Helpful tools:
Peppermint Hot Chocolate Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 32 cupcakes 1x
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Description
All the delicious, cozy flavors of peppermint hot chocolate in cupcake form! These peppermint hot chocolate cupcakes combine rich chocolate and fresh peppermint to create that familiar seasonal flavor. Topped with a creamy marshmallow meringue, these cupcakes are the perfect winter treat!
Ingredients
For the cupcakes:
- 281 gm (2 1/4 cups, spoon and leveled) all-purpose flour
- 75 gm (3/4 cup, spoon and leveled) natural unsweetened cocoa powder
- 400 gm (2 cups) granulated sugar
- 1 teaspoon baking powder
- 2 1/4 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon espresso powder or instant coffee granules
- 120 gm (1/2 cup) whole buttermilk, at room temperature
- 180 gm (3/4 cup) sour cream, at room temperature
- 112 gm (1/2 cup) vegetable oil
- 3 large eggs, at room temperature
- 1/2 tsp peppermint extract
- 1 teaspoon vanilla extract
- 120 gm (1/2 cup) hot coffee
For the peppermint marshmallow meringue:
- 5 large egg whites
- 250 gm (1 1/4 cups) granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Semisweet or 70% chocolate bar, for topping
- Candy canes or peppermint candies, crushed, for topping
Instructions
To make the cupcakes:
- Preheat the oven to 350°F. Line 32 standard sized muffin tins with paper liners.
- In the bowl of a stand mixer fitted with the whisk attachment, add the flour, cocoa powder, sugar, baking soda, baking powder, kosher salt, and espresso powder, and mix to combine (TIP: I like to remove the whisk attachment and use it to mix the dry ingredients by hand to ensure that it all gets combined).
- In a small bowl, whisk together the buttermilk and sour cream until smooth. Add the buttermilk mixture, vegetable oil, eggs, peppermint extract, and vanilla to the dry ingredients. Turn the mixer on low speed then gradually increase to medium speed and mix for 30 seconds.
- Next, add the hot coffee to the batter and cover the bowl with a tea towel to prevent splashing when you turn on the mixer. Mix on low speed at first, then gradually increase to medium speed and allow the mixer to run for another 30 seconds. The batter will be thin.
- Pour the batter into the prepared muffin tins, filling each about 3/4 of the way full. Bake until a toothpick inserted into the center of one of the cupcakes comes out clean, about 20 to 25 minutes.
- Let the cupcakes cool in their tins for 5 minutes before removing to a wire rack to cool completely.
To make the peppermint marshmallow meringue:
- Place the egg whites, sugar, and cream of tartar in a large heatproof bowl and whisk to combine. Set the bowl over a saucepan containing 2 inches of simmering water, being careful not to let the water touch the bowl containing your ingredients.
- Whisk constantly, until the sugar dissolves and an instant read thermometer reads 160°F (71°C). This will take about 5 to 7 minutes.
- Remove the bowl from heat and whisk in the vanilla and peppermint extracts. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff, glossy peaks form, about 5 minutes.
- Transfer the marshmallow meringue to a piping bag fitted with a large round tip (I use an Ateco #808). Pipe the marshmallow meringue onto the cupcakes. Use a zester or grater to dust each cupcake with chocolate shavings, then sprinkle with crushed peppermint candies.
Notes
Make ahead/ Storage: Unfrosted cupcakes can be made ahead and stored in an airtight container at room temperature for 1 to 2 days. Cupcakes topped with the marshmallow meringue can be left out at room temperature for 6 to 8 hours, then should be kept covered in the fridge.
