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Chocolate Peppermint Cupcakes

Servings 24 Cupcakes


Chocolate Buttermilk Cake:

  • Devil’s Food Cake mix
  • 3 eggs
  • ½ cup oil
  • ¾ cup buttermilk
  • 1 cup sour cream
  • 1 ½ teaspoons vanilla

Chocolate Peppermint Ganache:

  • 2/3 cup chocolate chips
  • 2 tablespoons heavy cream
  • ½ teaspoon peppermint extract

Peppermint Buttercream:

  • 8 oz cream cheese softened
  • ½ cup butter softened
  • 3-4 cups powdered sugar
  • 1 ½ teaspoons peppermint extract
  • green food coloring
  • Peppermint candies to decorate
  • I used chocolate mint melts from Trader Joe’s, but they are seasonal


  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. In a large bowl, gently combine eggs, oil, buttermilk, sour cream and vanilla extract.
  3. 3. Add cake mix, for easing mixing I recommend sifting your cake mix in.
  4. 4. Stir until combined and fill cupcake liners 3.4 full and bake for 16-23 minutes, or until an inserted knife comes out clean.


  1. 5. Melt chocolate chips and cream together in the microwave or using a double boiler. Stir constantly until smooth. Add peppermint extract and stir again.
  2. 6. Dip cooled cupcakes into ganache, if they are still hot, the ganache will
  3. run off.


  1. 7. Beat cream cheese and butter for 4 minutes. Slowly add powdered sugar until you reach your desired consistency. Add peppermint extract and green food coloring.
  2. 8. Wait until the ganache is set and pipe buttercream onto cupcakes. Decorate with sprinkles and peppermint candies.