Chocolate Peppermint Cupcakes

These cupcakes bake into a dark, tender chocolate base and finish with a lighter peppermint buttercream plus a crunchy peppermint brittle crumb instead of crushed candy canes. The brittle topping gives a cleaner snap and a more layered texture while keeping the holiday peppermint profile clear.

By Julienne

Cook time: 18 minutes

Servings: 12

Ingredients

• 190 g all-purpose flour sifted
• 45 g unsweetened cocoa powder sifted
• 5 g baking soda
• 3 g fine salt
• 240 g granulated sugar
• 2 count large eggs room temperature
• 180 ml whole milk room temperature
• 80 ml vegetable oil
• 5 ml vanilla extract
• 120 ml hot brewed coffee freshly brewed
• 20 g unsalted butter softened and divided
• 15 ml light corn syrup
• 15 g crushed peppermint candy for topping
• 113 g unsalted butter softened and divided
• 240 g powdered sugar sifted
• 3 ml peppermint extract
• 15 ml heavy cream

Instructions

1. Heat the oven to 175°C. Line a 12-cup muffin tin with paper liners. The oven is fully preheated and the pan is lined.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. The dry mixture is uniform with no cocoa lumps.
3. In a large bowl, whisk the sugar, eggs, milk, oil, and vanilla until smooth, then whisk in the hot coffee. The mixture looks glossy and fully blended.
4. Add the dry ingredients to the wet ingredients and fold just until no dry pockets remain. The batter is smooth and thick without streaks of flour.
5. Divide the batter evenly among the 12 liners, filling each about two-thirds full. All cups are evenly filled and ready to bake.
6. Bake for 16 to 18 minutes, until the centers spring back and a toothpick inserted in the middle comes out with a few moist crumbs. The cupcakes are domed and set, not wet in the center.
7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting. The cupcakes are completely cool to the touch.
8. To make the topping, melt 20 g of the butter with the corn syrup in a small saucepan over low heat, stir in the crushed peppermint candy, then spread thinly on a parchment-lined plate or tray to cool and harden. The candy mixture is firm enough to crack into crumbs.
9. Beat the remaining 113 g butter until creamy, then add the powdered sugar in two additions with the peppermint extract and heavy cream, beating until fluffy and spreadable. The frosting is pale, smooth, and holds soft peaks.
10. Spread or pipe the peppermint buttercream onto the cooled cupcakes, then finish with the peppermint brittle crumbs. The frosting is covered with crunchy peppermint crumbs that hold in place.