Chocolate Peppermint Cupcakes

Prep Time: 1 hour | 20 min
Yield: 14 cupcakes
  • 2 C Sugar
  • 1 3/4 C AP flour
  • 3/4 C Unsweetened Cocoa
  • 1 1/2 t Baking Powder
  • 1 1/2 t Baking Soda
  • 1 t Salt
  • 2 Eggs
  • 1 C Whole Milk
  • 1/2 C Vegetable Oil
  • 2 t Vanilla Extract
  • 1 C Boiling water
December 20, 2014


So often we come across peppermint desserts that have a taste reminiscent of well, your mouthwash.  Here at KC, we shudder to think this could happen and we set to work designing a peppermint treat that wouldn’t disappoint.  We combined a chocolate cake with peppermint icing striped to look like a candy cane!



Sift the flour, cocoa, baking powder, baking soda, and salt together in a bowl.  In another bowl, combine the eggs and sugar.  Add the milk, vanilla and oil.  Combine the wet ingredients with the dry ingredients.  Add the hot water last.  The batter will be thin, but don’t worry.  Portion into baking cups and bake at 350 degrees for 14-17 minutes or until a toothpick inserted into the middle comes out clean.  Cool.


For Frosting:

1/2 C unsalted butter

2  candy Canes

4 Cups Powdered Sugar

1/2 t vanilla

1/4 C cream or milk


Method:  Grind the candy canes to a fine powder in a mortar and pestle or food processor.  Set aside.  Cream the butter and sugar together.  Add the vanilla and half of the cream.  When the frosting has reached a piping consistency, fold in the candy cane powder.  (If you would like to create the striped effect, reserve a portion of the white frosting before you do this).  Place the frosting into a piping bag and pipe away!


Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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