A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Peppermint Fudge Cupcakes

Author: PJ Hamel

These moist, dark chocolate cupcakes sport a crown of peppermint icing, perfect for the holidays, and birthday celebrations. Garnish them with colorful sugar decorations or a sprinkle of crushed peppermint candies, if desired.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
21 cupcakes

Ingredients

Choose your measure:

Cupcakes

Icing

  • 4 cups confectioners' sugar
  • pinch of salt
  • 1/3 cup heavy or whipping cream
  • 1 to 2 drops peppermint oil, or peppermint extract to taste

Instructions

  1. To make the cupcakes: Line two muffin or cupcake pans with papers, and lightly grease the papers. If you only have one pan, you'll need to bake in shifts. Preheat the oven to 350°F.
  2. Melt the butter; stir in the cocoa and hot water.
  3. In a separate bowl, combine the flour, sugar, baking soda, espresso powder, and salt.
  4. Blend the buttermilk or yogurt, eggs, and vanilla. Pour the cocoa mixture and the yogurt mixture over the dry ingredients, beating till smooth.
  5. Pour a scant 1/4 cup of batter into each cup; a level muffin scoop works well here. Bake the cupcakes for 23 to 25 minutes, or until a cake tester or toothpick inserted into the center of one of the middle cupcakes comes out clean. Remove them from the oven and cool on a rack.
  6. To make the icing: Sift the confectioners' sugar into a bowl, and stir in the cream. Mix till smooth. Add peppermint oil or extract to taste.
  7. Spread the icing over the cooled cupcakes. Garnish with crushed peppermint candies, if desired. Or center a pressed-sugar holiday decoration atop each cake.
  8. Yield: 21 cupcakes.