Chocolaty Peppermint Cupcakes

Chocolaty Peppermint Cupcakes with frosting and crushed peppermints
Photo: Blaine Moats
Prep Time:
50 mins
Bake Time:
20 mins
Cool Time:
5 mins
Total Time:
50 mins
12 cupcakes


  • Nonstick cooking spray

  • 1 ¼ cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • ¼ cup shortening

  • ½ cup sugar

  • 1 teaspoon vanilla

  • 2 egg yolks

  • cup cold water

  • 2 egg whites

  • cup sugar

  • cup miniature semisweet chocolate pieces

  • Creamy Peppermint Frosting

  • ¼ cup crushed peppermint candies

  • Crushed peppermint candies (optional)

Creamy Peppermint Frosting

  • ½ cup butter

  • 1 7 ounce jar marshmallow creme

  • 1 teaspoon peppermint extract

  • 4 cup powdered sugar

  • 2 tablespoon milk

  • Milk (optional)


  1. Preheat oven to 350 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, salt, and baking soda; set aside.

  2. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar and the vanilla. Beat until combined, scraping side of bowl occasionally. Add egg yolks one at a time, beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined.

  3. Thoroughly wash beaters. In a large bowl, beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold one-fourth of the beaten egg whites into chocolate batter to lighten. Gently fold in the remaining beaten egg whites. Gently fold in chocolate pieces. Divide among the prepared muffin cups.

  4. Bake for 20 to 22 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.

  5. Up to 4 hours before serving, prepare Creamy Peppermint Frosting. Cut cupcakes in half horizontally. Spoon about 1 tablespoon of the frosting onto the bottom of each cupcake. Replace cupcake tops, pressing gently to spread frosting to edges.

  6. Place the 1/4 cup crushed candies on a sheet of waxed paper. Roll sides of cupcakes in crushed candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired, sprinkle with additional crushed peppermint candies. Makes 12 cupcakes.

Creamy Peppermint Frosting

  1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter, marshmallow creme, and peppermint extract with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the 2 tablespoons milk. Gradually beat in the remaining powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

Nutrition Facts (per serving)

474 Calories
15g Fat
84g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 474
% Daily Value *
Total Fat 15g 19%
Saturated Fat 7g 35%
Cholesterol 56mg 19%
Sodium 236mg 10%
Total Carbohydrate 84g 31%
Total Sugars 66g
Protein 3g
Calcium 40.4mg 3%
Iron 1.3mg 7%
Potassium 60mg 1%
Fatty acids, total trans 1g
Folate, total 28.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.