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These chocolate peppermint cupcakes are a festive, crowd-pleasing holiday treat. They’re simple to make, adaptable for decorating, and pair perfectly with a peppermint buttercream. Whether you bake them for a party, a cookie swap, or a cozy night in, they’re a cheerful seasonal favorite.
I love baking for the holidays, and peppermint inevitably makes its way into my kitchen this time of year. These cupcakes build on that classic chocolate-and-mint pairing: tender chocolate cake cups topped with a bright peppermint buttercream. They’re naturally festive and can be decorated however you like — crushed candy canes, red-and-white swirls, or small peppermint rounds all work beautifully.
These cupcakes were developed with a gluten-free base and an eggless option, producing soft, fluffy results that don’t compromise on flavor. If you need a dessert that’s both indulgent and approachable, add these cupcakes to your baking list this season.
Why You’ll Love These Chocolate Peppermint Cupcakes…
- Festive and flexible: decorate with sprinkles, crushed candy canes, or red-and-white buttercream swirls for a holiday look.
- Balanced peppermint flavor: a touch of peppermint extract in both the batter and frosting brings a clear, refreshing note without overpowering the chocolate.
- Family-friendly: this is an easy recipe to make with kids — measuring, decorating, and frosting are all fun group activities.
What You’ll Need…
- Gluten-free flour blend — a 1:1 cup-for-cup blend works well.
- Unsweetened cocoa powder — use natural cocoa, not Dutch-process.
- Baking powder
- Baking soda
- Fine sea salt
- Unsalted butter
- Vegetable or canola oil
- Granulated sugar
- Egg replacer (or 1 egg if not making them eggless)
- Vanilla extract
- Peppermint extract
- Whole milk
- Powdered sugar (for the buttercream)
- Heavy cream (for the buttercream)
How To Make
Start by preheating the oven and preparing your muffin tin with liners. Whisk the dry ingredients — flour, cocoa, baking powder, baking soda, and salt — in a medium bowl and set aside.
In a mixer, beat the butter, oil, and sugar until smooth. Add the prepared egg replacer (or egg), vanilla, and peppermint extract. Add the dry ingredients in three additions, alternating with the milk and beginning and ending with the dry mix. Beat only briefly after each addition — mix just until combined to keep the cupcakes tender.
Scoop batter into liners a little over halfway full. Bake at 350°F (175°C) for about 18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
For the buttercream: beat room-temperature butter until light and creamy, about 4–5 minutes. Add powdered sugar and peppermint extract, mixing until combined. Add heavy cream one tablespoon at a time until the frosting reaches a smooth, pipeable consistency. Pipe or spread onto cooled cupcakes and finish with crushed candy cane or a peppermint round if desired.
Tips For Best Results
- Weigh flour for accuracy. This recipe calls for 148 grams of flour — using a kitchen scale gives the most consistent texture.
- When alternating dry ingredients with milk, mix briefly after each addition to avoid overmixing and to keep the cupcakes tender.
- A large cookie scoop (about 3 tablespoons) makes filling liners quick and consistent.
- Powdered sugar generally doesn’t need sifting unless it’s very clumpy; skip it to save time unless your sugar is lumpy.
Ingredient Substitutions
- To make these dairy-free, substitute non-dairy butter and a plant-based milk, and use a dairy-free cream alternative for the frosting; this version is untested here, so expect slight texture differences.
- If you don’t need an eggless version, use one whole egg instead of the egg replacer as directed on the package.
- If you don’t have heavy cream for the frosting, regular milk will work, though the frosting may be slightly less rich.
If you make these chocolate peppermint cupcakes, leave a comment with how they turned out — photos and feedback are always appreciated.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
This cookbook features many easy-to-make gluten-free treats for holidays and everyday celebrations. It includes recipes tested for flavor and texture so you can bake with confidence throughout the year.
For More Gluten Free Cupcake Recipes, Try…
- Easy vanilla cupcakes
- Oreo cupcakes
- Classic chocolate cupcakes
📖 Recipe
Chocolate Peppermint Cupcakes
Ingredients
- 1 cup (148g) gluten free flour blend
- ½ cup (42g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 4 tablespoons (57g) unsalted butter room temperature
- ¼ cup (60ml) vegetable or canola oil
- ⅔ cup (133g) granulated sugar
- 1 tablespoon Egg replacer mixed with 2 tablespoons water (or use 1 egg)
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup (120ml) whole milk room temperature
For the buttercream frosting:
- 1 cup (226g) unsalted butter room temperature
- 3 cups (360g) powdered sugar
- 4 tablespoons heavy whipping cream
- ¼ teaspoon peppermint extract
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
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In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar until smooth. Add the prepared egg replacer (or egg), vanilla extract, and peppermint extract and mix to combine. Add the dry ingredients in thirds, alternating with the milk and making sure to start and end with dry ingredients. Beat briefly between additions to incorporate without overmixing.
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Spoon batter into the cupcake liners, filling a little over halfway. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
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To make the buttercream, beat the butter until light and creamy, about 5 minutes. Add powdered sugar and peppermint extract and mix until combined. Add the heavy cream one tablespoon at a time, mixing until the buttercream reaches the desired piping consistency. Spread or pipe onto cooled cupcakes.
Notes
- Follow package instructions for your chosen egg replacer. After mixing with water, it may need to sit briefly to thicken.
- If not making eggless cupcakes, you can replace the egg replacer with 1 large egg.
- You may not need all 4 tablespoons of heavy cream for the frosting; add it gradually until the frosting reaches the consistency you want.