| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 1 1/4 teaspoons peppermint extract
- 2 large eggs, at room temperature
- 1/2 cup semisweet chocolate chips
- One 16-ounce can white frosting
- 20 starlight mints or mini candy canes, broken into small pieces
- Red sprinkles, optional
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
- Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
- Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
- Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 478 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 3 g |
| Sugar | 56 g |
| Protein | 4 g |
| Cholesterol | 31 mg |
| Sodium | 250 mg |
Reviews
I made a double batch for Christmas and Giada never disappoints with her chocolate! They were a hit! Made them again for New Years celebration. Thanks Giada
Delicious cupcakes – made them with gluten free flour and they’re a hit! Perfectly chocolate mint ratio!
I love these!! The mint flavor is perfect, not overpowering and the chocolate chips really add a nice touch. I did add extra chocolate chips. I didn’t add the crushed candy canes to the icing because I am not a huge fan on that texture in icing. I found peppermint sugar sprinkles and they worked perfectly!
I am not a dessert person at all but I tend to make something for my friends at Christmas who totally are. These turned out to be my number 2 of all the things I’ve made for them (Tequila Cupcakes being #1). I did make mini cakes with some cool mini cake pans I’ve had for years instead of cupcakes as my little different thing. Thank you Giada!
Made these delicious, moist cupcakes today to thank my neighbors for helping me with yard work. I kept one for myself and enjoyed it tremendously. These are delicious, however I did make a mistake while making them. I put all of the peppermint extract into the batter, and it was fine. They were not too minty, the frosting and crushed candy canes on top are perfect. I used Duncan Hines whipped fluffy white frosting and it was very good. I did not add extra chocolate chips, but next time I will. Another hit from Giada. I should have taken a photo!