These festive and charming Holly Berry Chocolate Peppermint Cupcakes are sure to be a hit with your family and friends this holiday season!
Surprise!! Not only are these Holly Berry Chocolate Peppermint Cupcakes delicious and easy to make, but they also have a surprise center (yes, you may call it a gift) that adds a fun and unexpected touch, that everyone will enjoy!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Holly Berry Chocolate Peppermint Cupcakes is available near the end of this post.
The ingredient list for making the chocolate peppermint cupcake portion;
Or, feel free to use your favorite box mix…
- all-purpose flour
- granulated sugar
- cocoa powder
- baking powder
- baking soda
- espresso powder
- vegetable oil
- vanilla extract
- hot coffee
- crushed peppermint candy
- cinnamon red-hot candy
The ingredient list for making the peppermint buttercream frosting;
- confectioners sugar
- peppermint extract
- green gel food color
Other equipment you’ll need;
- large piping bags (disposable or washable)
- Wilton large leaf decorating tip #366
- Wilton large star tip #1M
- small melon baller or tiny spoon (for hollowing cupcakes)
- large zip lock and rolling pin or hammer (for crushing candy)
- cupcake tin
- cupcake liners
- baking spray
- bowls of various sizes
- stand mixer or hand mixer
- measuring cups and spoons
- wooden spoon and spatula
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Festive Holly Berry Chocolate Peppermint Cupcakes with Peppermint Buttercream Frosting if needed. By clicking on the item photo, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase one of these products through Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
For other delicious fun and whimsical holiday recipes I’ve shared in the past, please click on the following titles for;
- Buttermilk Honey Santa Bread
- Whole Wheat Rudolph the BREAD Nosed Reindeer
- Christmas Morning Apple Croissant Breakfast Bake
- Grinch Guacamole
- Snow Covered Gingerbread Forest Cake
Below is the printable recipe card for today’s Holly Berry Chocolate Peppermint Cupcakes with Peppermint Buttercream Frosting. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
Oh, and since it’s the holidays, calories don’t count…so don’t even look! LOL
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon instant espresso powder
- ½ cup milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup hot brewed coffee
- ¼ cup crushed peppermint candy
- ¼ cup red-hot candy
- 1 cup butter softened
- ½ teaspoon peppermint extract
- 4 cups confectioners sugar
- 3 tablespoons milk more if needed
- green gel food color
Preheat oven to 350-degrees.
Prepare a cupcake tin with cupcake liners which have been lightly sprayed with baking spray. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
In a medium bowl, whisk together the milk, oil, egg, and vanilla.
Use a stand mixer or hand mixer to slowly incorporate the wet ingredients into the dry ingredients.
Slowly add the hot coffee to the batter and blend until just combined.
Fill the prepared cupcake liners ½ full of batter and bake in a preheated oven for 12-15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely.
Use a small spoon or melon baller to scoop out a small well in the center of each baked cupcake. Fill each well with the crushed peppermint candy.
In a large bowl, blend the softened butter, confectioners sugar, and peppermint extract on low. As needed add milk, a little at a time, until you achieve your desired consistency for piping. Soft, but still holds shape when piping.
Reserve approximately ½ cup of the peppermint buttercream frosting and color it green with a few drops of the gel food color.
Fit a large piping bag with the large star decorating tip and fill with the white peppermint buttercream.
Starting in the center of each peppermint filled cupcake, pipe the frosting in a circular motion working outwards to cover the top of each cupcake.
Add the green peppermint buttercream to a small piping bag which has been fitted with the large leaf decorating tip. Pipe two leaves onto each frosted white cupcake and finish by adding 3 red-hot candies to complete the holly berry design.
Tools and equipment;
cupcake tin, cupcake liners, baking spray, decorative piping tips, piping bags, assorted bowls, stand mixer or hand mixer, whisk, wooden spoons, spatula, measuring cups, measuring spoons, green gel food color, zip top bag, rolling pin or hammer
I sincerely hope you’ve enjoyed today’s recipe for Festive Holly Berry Chocolate Peppermint Cupcakes with Peppermint Buttercream as much as I’ve enjoyed bringing it to you!
Should you have any questions regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
*Note – The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a commission for my recommendations. As always, I thank you for your support!