The Best Chocolate Peppermint Cupcakes with Cream Cheese Frosting

There’s something about the combo of rich chocolate and cool peppermint that screams holiday magic—or just a Tuesday pick-me-up, honestly.

I remember the first time I made these cupcakes. My niece, a strict gluten-free kiddo, was skeptical, but one bite in, her face lit up like a Christmas tree.

These cupcakes became a family tradition. Packed with natural ingredients and tons of flavor, they’re also surprisingly easy to whip up.

Tips & Tricks

• Make It Vegan: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) and vegan cream cheese and butter.
• Peppermint-Free Option: Swap the peppermint extract for almond or orange extract for a fun twist.
• Storage: Keep cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 10 minutes before serving.

Serving Suggestions

Serve these beauties on a simple white plate with a dusting of cocoa or powdered sugar around the edge. Pair them with hot cocoa or a peppermint latte for the ultimate indulgence.

Chocolate Peppermint Cupcakes with Cream Cheese Frosting

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• Author: Judy Goudy
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Diet: Gluten Free

Print Recipe

Description

A gluten-free holiday treat featuring moist chocolate cupcakes, a hint of peppermint, and creamy frosting. Perfect for parties or quiet nights in.

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Ingredients

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For the Cupcakes

• 1 ½ cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
• 1 cup cane sugar
• ½ cup unsweetened cocoa powder (Dutch-processed for richer flavor)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 2 large eggs (room temp)
• ½ cup whole milk or plant-based milk (like almond milk)
• ½ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 ½ tsp peppermint extract
• ½ cup boiling water

For the Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp peppermint extract

Garnishes (Optional)

• Crushed candy canes
• Dark chocolate shavings

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Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, beat the eggs, milk, oil, vanilla, and peppermint extracts until smooth.
4. Make the Batter: Slowly add the wet ingredients into the dry mixture, stirring until just combined. Pour in the boiling water and gently mix. The batter will be thin—don’t worry, that’s what makes them moist!
5. Bake: Fill the cupcake liners about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
6. Prepare the Frosting: Beat the cream cheese and butter together until creamy. Gradually add the powdered sugar, then mix in the vanilla and peppermint extracts.
7. Frost and Decorate: Spread or pipe the frosting onto the cooled cupcakes. Sprinkle with crushed candy canes or chocolate shavings for a festive touch.

Notes

Easily adaptable for vegan or nut-free diets. Store leftovers in the fridge.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 260
• Sugar: 26g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg