• Prep Time: 45 mins
  • Cooking Time: 15 mins
  • Serves: 18

Candy Cane Chocolate Cupcakes

  • Recipe Submitted by on

 Ingredients List

  • For the Chocolate Cupcakes:
  • 1 cup all-purpose flour , spooned & leveled
  • 3/4 cup cocoa powder , sifted
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 tablespoons sour cream
  • 2/3 cup buttermilk
  • For the Peppermint Frosting:
  • 1 cup unsalted butter , softened to room temperature
  • 3.5-4.5 cups powdered sugar , sifted
  • 4-8 tablespoons whipping cream
  • 1-1.5 teaspoons peppermint extract
  • 3-4 drops red food coloring
  • crushed candy canes


Preheat the oven to 365F degrees. Line 2 regular sized muffin tins with muffin papers. You'll end up with about 18 cupcakes total.
In a large bowl whisk together the flour, cocoa, cornstarch, baking soda, baking powder and salt until evenly combined (about 20 seconds). Then in a separate large bowl using a stand or hand held electric mixer, beat together the oil and sugars until no lumps remain. Add in the eggs and vanilla and continue beating for about 1 minute until well combined.
In a small bowl or liquid measuring cup, stir together the sour cream and buttermilk. Carefully beat about 1/2 of the sour cream & milk mixture into your oil & sugar mixture with the mixer on low speed. Then beat in the flour mixture, followed by the rest of the milk & sour cream. Beat until no lumps remain, but be careful not to overmix your batter.
Carefully spoon the batter into your prepared muffin tins, filling each muffin cavity about 1/2 to 2/3 full. Be careful not to fill your cupcakes too full. I like to use a large cookie scoop to make this easier. Bake for 15-17 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in their pan for 10 minutes then continue cooling on a wire rack.
While the cupcakes are cooling, make the peppermint frosting. In a large bowl using a stand or hand-held electric mixer beat the butter until well softened. Add in the powdered sugar about 1 cup at a time until you've added in 3 cups total. Then slowly add in the whipping cream about 1 tablespoon at a time while continuing to beat the mixture. Add in more icing sugar 1/2 cup at a time until you reach the desired sweetness level and consistency. Finally, beat in the peppermint extract and red food coloring, one drop at a time.

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