Chocolate Peppermint Christmas Cupcakes
Deep, rich, and perfectly festive, these Chocolate Peppermint Cupcakes get their intense flavor from the Natural Cocoa Powder and silky Santander 65% Dark Chocolate. The combination creates a moist chocolate base and a luxurious ganache topping that melts beautifully and finishes with a clean, glossy shine. Paired with cool peppermint and crushed candy pieces, this recipe brings together the best flavors of the season in every bite.
Learn more tasty recipes from Amanda Seamans on StirTasteSmile!
Chocolate Peppermint Christmas Cupcakes
StirTasteSmile
13
15 minutes
20 minutes
These rich Chocolate Peppermint Cupcakes showcase the exceptional flavor of Luker's Santander 65% Dark Chocolate and Luker's Natural Cocoa Powder, creating a deeply indulgent treat perfect for the holidays or any chocolate lover. Hot coffee enhances the cocoa notes even further, bringing out the signature depth and smooth bitterness Luker is known for.
Ingredients
Equipment
- Cupcake Pan
- Cupcake Liner
- Handheld or Stand Mixer
Chocolate Cupcakes
- 1 C / 210 g Granulated Sugar
- 1 C / 125 g All Purpose Flour
- ½ C / 46 g Luker Natural Cocoa Powder
- ¾ tsp Baking Soda
- ¾ tsp Baking Powder
- ½ tsp Kosher Salt
- 1 Large Egg, Room Temperature
- 1 tsp Vanilla Extract
- ¼ C / 63 g Whole Milk, Room Temperature
- ¼ C / 59 g Vegetable Oil
- ¼ C / 45 g Sour Cream, Room Temperature
- ½ C / 93 g Hot Coffee*
Traditional Chocolate Ganache
- 1 ¼ C / 211 g Santander 65% Dark Chocolate
- 1 C / 211 g Heavy Cream
- ½ tsp Peppermint Extract
Directions
Chocolate Cupcakes
- Preheat the oven to 375°F / 190°C. Line a cupcake pan with cupcake liners.
- In a large bowl whisk together the granulated sugar, all purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
- In a separate bowl, using an electric mixer, beat together the egg, vanilla extract, milk, vegetable oil, and sour cream.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Pour the hot coffee into the batter and beat until full incorporated. Do not over mix.
- Divide the batter evenly among the 13 cupcake liners, filling each about 2/3 full.
- Position the cupcake tray on the center rack of the oven to ensure even baking. Bake for 12-14 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- Once cooked, allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Traditional Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the dark chocolate and let it sit for a few minutes.
- Whisk until the chocolate is fully melted and the mixture is smooth. Add the peppermint extract and a pinch of salt, mix until combined. If any chocolate pieces remain, microwave in short 10 second intervals until completely melted.
Continue to whisking until the ganache is smooth and glossy - Let the ganache rest at room temperature until it thickens slightly and reaches a spreadable consistency before frosting the cupcakes
Assembly
- Top the cupcakes with the ganache, finish with chopped peppermint candies.
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