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Chocolate Peppermint Cupcakes

This was a fun recipe to work on. I was inspired by the flavors of the holiday season and used them to make a delicious, rich, fudge-y cupcake and white chocolate peppermint buttercream!

This recipe is the inspiration for the new shake at Brome Burger! For the entiremonth of December, 10% of proceeds from this special shake will be donated to Gleaners Food Bank!


I hope you will all be joining me at the Meet and Greet at Brome Burger tonight, Monday November 30th from 6 to 8pm.

You will be able to enjoy a sample of this delicious cupcake!

chocolate peppermint cupcake

Here is my recipe:

White Chocolate Peppermint Cupcakes
Prep time:
Cook time:
Total time:
Serves: 48 mini or 24 regular
  • Chocolate Cupcakes
  • ¾ cup Hershey’s Special Dark cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons peppermint extract
  • ½ cup buttermilk
  • 3 large eggs
  • White Chocolate Buttercream
  • 4 ounces white chocolate bar, broken into small pieces
  • 1 cup unsalted butter, at room temperature
  • 2/3 cup heavy whipping cream, separated
  • 2 lbs (1 bag) powdered sugar
  • 1 teaspoon peppermint extract
  • Sprinkles, crushed peppermints or candy canes for garnish
  1. Preheat oven to 350 degrees. Line cupcake tin with liners and begin making your batter.
  2. Using a mixer, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time. Mix in peppermint extract and buttermilk. Mix well.
  3. Sift together all-purpose flour, cocoa powder, salt, baking soda and baking powder. And mix into the wet ingredients. *do not over mix.
  4. Using a small ice-cream scoop, add batter to cupcake tin.
  5. Bake for 15-18 minutes or until a toothpick inserted into the center of the cupcake cups out clean.
  6. Allow cupcakes to cool completely.
  7. To make icing, heat 1/3 heavy whipping cream and pour over the white chocolate pieces. Allow to stand for a few minutes. The heat from the whipping cream will melt the chocolate. Mix well.
  8. In a large bowl, use a mixer to cream together butter and powdered sugar. Pour in the melted white chocolate, remaining heavy whipping cream and peppermint extract. Continue mixing until smooth and fluffy.
  9. Ice cupcakes and top with crushed peppermint candies and sprinkles.
  10. Enjoy!


Recipe adapted from Martha Stewart.com


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