Becky Luigart-Stayner
18 cupcakes (serving size: 1 cupcake)

Cream cheese and peppermint candies yield a mildly sweet, tangy frosting that complements the rich, chocolaty cupcakes.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.

Step 3

Spoon batter into 18 muffin cups lined with paper liners. Bake at 350° for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Step 4

To prepare frosting, combine powdered sugar, cream cheese, and peppermint extract in a bowl, stirring until smooth. Spread about 4 teaspoons frosting on each cupcake; sprinkle evenly with candies.

Ratings & Reviews

DaniloS7's Review

January 25, 2013
Delicious!! All my friends rave about em. The texture is very light but also very chocolatey. The batter seems to curdle a little, but adding the dry ingredients all turned up well. Ended up with 16 cupcakes middle size, and also used half the recipe for the frosting: don't like my frosting the same size of the cupcake!!!

Cooldude4008's Review

June 12, 2012
These were horrible!! They came out dry and hard! Will never make again :(

klmwx3's Review

January 22, 2012
This was a fabulous recipe and everyone that had a cupcake loved it! The cake was moist and the frosting was perfectly pepperminty. I followed the recipe exactly and made 12 decent sized cupcakes--they needed to bake longer than 12 min. I will definitely be making these again! :)

soulja's Review

July 10, 2011
Made this frosting to go on my favourite chocolate cupcake recipe. i found it to lack enough of a peppermint flavour, and also very runny. I ended up adding about a tsp of essence, and folded through some whipped cream to make it a pipable consistancy

SoCal49er's Review

January 02, 2011
I made about 22 minicupcakes with this recipe and had to cook about 12-15 mins until a toothpick inserted in the center came out clean. Cupcakes were good, but ever so-slightly dry. I will try again, but I'll reduce the temperature to 325 and cook 12-15 mins. Frosting was fantastic. I didn't have peppermint extract, so I used peppermint syrup and crushed candies on top. Worthy of a retry.

dohertys's Review

September 02, 2010
Delish. Baked for 12 minutes as directed.

Dreid111's Review

May 06, 2010
The 12 minute baking time must be WAAAAY off. I baked for about 20 minutes, but they were still very pudding-like in the middle and sure enough, after taking out of the oven, they sank like little cups of quicksand. I double-checked that I hadn't forgotten an ingredient, but it seems that I followed the recipe exactly, and I didn't overfill the muffin cups either, so I don't know what happened.

peonyparty's Review

December 30, 2009
I followed the recipe exactly, and thought that the cupcakes turned out wonderfully! I noticed that the batter was quite thick, and so I was concerned that the cake would be dry as prior reviewers had noted. However, I didn't have that issue at all. My batter made 12 decent-sized cupcakes, and I baked them for 19 minutes, and they came out amazing! I crushed 6 peppermint candy canes and mixed the crushed candy canes right into the frosting. I like it better this way versus sprinkling the candy on top. Also used egg substitute and full-fat cream cheese (in a block), and no peppermint extract (vanilla instead) as those were the items I had on hand. My mom and I were both very impressed - these are terrific!

Meghan29's Review

May 04, 2009
These are my favorite cupcakes to make and they always get rave reviews from family, coworkers, and friends! The frosting is amazing and the chocolate cupcakes are light and decadent at the same time, great fluffy texture and no one even knew they were low in fat without me telling them.

Mandivola's Review

January 02, 2009
This was a good recipe. I saw the reviews that the cupcakes were ok so I added a bit more buttermilk (3/4 c total) because the batter looked a little dry. I didn't use candy canes, but used chopped Frango mints instead, which really complimented the peppermint frosting. I ended up with a dozen regular cupcakes and 1 large in a ramikin (definitely not enough for 18). The frosting was enough for 18-20 cupcakes. Anyway, they taste great days later, too. Give it a try!