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Who else loves cupcakes?! They’re one of my favourite things to bake because they’re relatively simple and they can be made to look lovely with minimal effort. I’m also a huge fan of chocolate so chocolate cupcakes are always a yes from me. Adding the peppermint essence provides a bit of festive flavour, although this also works all year round.

Matchmakers are one of my favourite Christmas chocolates. The one problem that I have is that I can easily eat the entire box in one sitting… I actually prefer the Zingy Orange Matchmakers. However, as mint is such a festive flavour I thought adding the Mint Matchmakers as a decoration would be perfect. I also used some Assorted Christmas Cake Decorations. If you want to make these as a non-festive cupcakes, use whichever cake decorations you have. They taste good all year round!

Looking for more baking ideas? Check out my M&M Cookie Bites.

Chocolate peppermint cupcakes decorated with a Christmas theme

This recipe is an adaptation of Chocolate Cupcakes from The Hummingbird Bakery, featured in their original recipe book ‘The Hummingbird Bakery Cookbook‘. This cookbook is one of my absolute favourites and I use their buttercream recipe in almost all my cakes. I decided to add peppermint essence to both the cupcakes and the buttercream icing to make them a little more festive.

Chocolate peppermint cupcakes
Print Recipe

Chocolate Peppermint Cupcakes

Lovely peppermint cupcakes. Perfect for the festive season but I also make all year round!
Prep Time25 minutes
Cook Time25 minutes
Course: Dessert
Keyword: Baking, Cake, Chocolate, Christmas, Christmas baking, Cupcakes, Peppermint
Servings: 12 cupcakes
Author: diningwithali

Ingredients

For the cupcakes

  • 100 g plain flour
  • 140 g caster sugar
  • 1.5 tsp baking powder
  • Pinch of salt
  • 40 g unsalted butter softened
  • 120 ml whole milk
  • 1/4 tsp peppermint extract

For the buttercream icing

  • 200 g icing sugar
  • 67 g unsalted butter softened
  • 30 g cocoa powder
  • 30 ml whole milk
  • 1/4 tsp peppermint extract

To decorate (optional)

  • Quality Street mint matchmakers
  • Assorted cake decorations

Instructions

Cupcakes

  • Preheat the oven to 170C.
  • Sift the flour and cocoa powder into a large bowl.
  • Add sugar, baking powder, salt and butter then mix using an electric whisk until a sandy consistency.
  • Whisk the milk, egg. and peppermint extract together in a jug. Add half the flour mixture. Whisk with an electric whisk to combine.
  • Add the remaining mixture and continue mixing until smooth (a couple of minutes).
  • Divide the mixture between cupcakes cases (fill around 2/3 case). Cook for 20-25 minutes until they spring back to the touch.

Buttercream Icing

  • Beat together the icing sugar, butter and cocoa powder using an electric whisk on a medium speed until well mixed.
  • Turn the mixer to a slow speed and add the milk a little at a time.
  • Once incorporated, add peppermint extract and continue mixing until light and fluffy (about 5 minutes).

Notes

Wait until the cupcakes have completely cooled before you add the frosting. 
Add the frosting however you like – use an icing bag or just use a spoon and swirl!
Decorate as you wish – I like to do each cake a little differently. 
 
Chocolate peppermint cupcakes with chocolate frosting from The Hummingbird Bakery
Chocolate peppermint cupcakes
Chocolate peppermint cupcakes

I hope you enjoy! If you try these out, let me know what you think.

For more recipes, and to keep up to date with my baking and food adventures, check out my Instagram (@dining_with_ali) and Tiktok (@dining_with_ali).