Chocolate Peppermint Cupcakes

Chocolate Peppermint Cupcakes – Easy to make rich chocolate peppermint cupcakes topped with a fudgy peppermint frosting are a fun and festive holiday dessert!


  • 2 eggs, room temperature
  • 1/4 cup vegetable or grapeseed oil
  • 1 cup granulated sugar
  • 1/4 teaspoon peppermint extract
  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/2 cup International Delight Peppermint Mocha coffee creamer


  • 1 cup unsalted butter, room temperature
  • 8 oz cream cheese, room temperature
  • 4 cups powdered sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1/4 teaspoon peppermint extract
  • 24 tablespoons International Delight Peppermint Mocha coffee creamer


  1. Heat the oven to 375F. Line a 12 cupcake pan with baking paper cups. Set aside.
  2. In a mixing bowl, with the paddle attachment on add the eggs, oil, sugar, and peppermint extract. Beat until combined.
  3. In a separate bowl combine the flour, cocoa powder, baking soda and salt.
  4. Gently stir in the dry ingredients alternately with the coffee creamer.
  5. Mix until just combined. The batter will be thing and runny!
  6. Using a large ice-cream scoop, divide the cake batter between the prepared baking cups.
  7. Bake in preheated oven for 23 minutes or until a toothpick comes out clean.
  8. Let the cupcakes cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
  9. Once the cupcakes are cooled, make the frosting.
  10. In a mixing bowl, with the paddle attachment on, add the butter and cream cheese.
  11. Beat on low speed until light and fluffy.
  12. Gently, about 1/2 cup at a time, stir in the powdered sugar followed by the cocoa powder.
  13. Stir in the peppermint extract and enough coffee creamer to reach desired consistency.
  14. Spoon the frosting into a piping bag and decorate the cupcakes.

Keywords: desserts, cupcakes, christmas, peppermint cupcakes, chocolate peppermint