candy cane chocolate cupcakes with peppermint frosting
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candy cane chocolate cupcakes with peppermint frosting

A rich moist chocolate cake, topped with a smooth creamy peppermint frosting and sprinkled with crushed candy canes for a festive twist.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Cake / Cupcakes
Cuisine: British
Servings: 12 -14 cupcakes
Author: Emma


For The Cupcakes

  • 80 grams good quality cocoa powder (3/4 cup)
  • 110 grams plain flour all purpose, (3/4 cup)
  • 1 teaspoon Baking powder
  • 1/4 teaspoon fine sea salt
  • 170 grams unsalted butter - at room temperature (1 and 1/2 sticks)
  • 230 grams granulated sugar (1 cup)
  • 3 large eggs - at room temperature
  • 2 teaspoons peppermint extract
  • 120 millilitres sour cream (1/2 cup)

For The Frosting

  • 225 grams unsalted butter - at room temperature (2 sticks)
  • 1/2 teaspoon fine sea salt
  • 520 grams Icing sugar Confectioners sugar - sieved, (4 cups)
  • 3 tablespoons double / heavy cream
  • 3 teaspoons peppermint extract
  • 4 to 5 candy canes broken up into small pieces


For the cupcakes

  • Pre heat your oven to 180C / 350F / Gas mark 4 and line a 12 hole cupcake / muffin pan with liners.
  • Sieve the cocoa, flour, baking powder and salt together in a medium sized bowl then place to one side.
  • Cream the butter until it is light and fluffy. Then add the sugar and beat until it is well incorporated together.
  • Add the eggs one at a time beating in-between each addition until they are well mixed in.
  • Add in the peppermint extract and mix.
  • Add in half the flour mix and very gently mix your batter.
  • Then add in your sour cream, again mix very gently then add in the remaining flour mix. And gently mix until everything is well mixed together.
  • Scoop the batter into your prepared muffin pan. I like to use an ice cream scoop to keep all my cakes an even size.
  • Bake in the oven for 20 to 25 minutes. Check them at the 20 minute stage. You are looking for them to be firm to the touch and a sewer to come out clean after its inserted.
  • Take your cupcakes out of the oven and leave them in your muffin pan for 5 minutes then take them out and allow them to fully cool down on a wire rack.

For the frosting

  • Beat your butter until it is very pale in colour, this can take anything up to 5 minutes in a stand mixer on a medium speed.
  • Add in the salt and mix for another minute.
  • Add in half of the icing sugar and mix until well combined.
  • Add in the double cream and peppermint extract and mix in till well combined.
  • Add in the remaining icing sugar and beat well until you have a smooth, pale creamy frosting.
  • Pipe a generous swirl of frosting on to each cupcake.
  • Pop your candy canes in a plastic food bag and bash them with a rolling pin until they are all in small bits. Then sprinkle the bits all over the cupcakes.
  • Kept in an airtight tin in cool conditions these cupcakes will keep for up to 5 days.