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5 from 1 vote

Chocolate cupcakes with White chocolate peppermint frosting

A dark rich chocolate cupcake with a white chocolate peppermint frosting swirled on top!
Prep Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: cupcakes
Servings: 30 cupcakes

Ingredients

  • 2 cups (400 g) granulated sugar
  • 1 3/4 cups (210 g) all purpose flour
  • 3/4 cup (63 g) natural unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup (240 ml) milk
  • 1/2 cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) boiling water

For the White Chocolate Peppermint Frosting

  • 2 1/2 sticks unsalted butter softened, (1 1/4 cups)
  • 2 1/2 cups (383 g) confectioner sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 Tbs. Heavy cream
  • 4 oz. white chocolate melted and slightly cooled

Instructions

  • Heat oven to 350 degrees.
  • Prepare cupcake pans with liners.
  • In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
  • Stir in boiling water. Batter will be very thin at this point.
  • Pour into cupcake liners. Fill about 2/3 full.
  • Bake about 22-25 minutes until toothpick comes out clean. Cool completely before adding the frosting on top.
  • For the frosting: Cream the butter first until light and fluffy. Add the confectioner sugar and beat for another 1 to 2 minutes until combined. You may want to scrap down the bowl at this point. Then add the extracts and heavy cream. Meanwhile, melt the white chocolate in a double boiler. Take off the stove and let cool for a minute before adding into the frosting. Then mix on high speed for 8 minutes until light and fluffy.
  • When cupcakes are cooled, then using a pastry bag and tip swirl the frosting on top. Decorate with sprinkles!

Notes

  • Be sure to measure your flour accurately. For a full tutorial on how and whyread this post
  • Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differences here.
  • When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
  • Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.