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–+ servings

Chocolate Peppermint Cupcakes

Festive. Decadent. Divine! These rich and creamy chocolate cupcakes with peppermint chocolate mousse centres and elegantly topped with mint marshmallow frosting are the perfect holiday treat!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert, Snack
Cuisine American, French
Servings 12 cupcakes

Equipment

Ingredients
  

Chocolate Cupcakes

  • 1 cup Flour All-purpose
  • 1 cup Sugar Granulated
  • 1/2 cup Unsweetened Cocoa Powder Dutch processed/Superior Red
  • 1 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1 Egg
  • 1/2 cup Milk of your choice!
  • 1/4 cup Canola Oil or other light vegetable oil
  • 1 tsp Vanilla
  • 1/2 cup Hot Water Boiled

Mint Chocolate Mousse

  • 10 oz Milk Chocolate chopped
  • 1 cup Heavy Cream
  • 3 tsp Peppermint Extract

Toasted Meringue Frosting

  • 4 Egg Whites
  • 1 cup Sugar Granulated
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 2 tsp Peppermint Extract
  • 1 tsp Vanilla Extract

Instructions
 

Chocolate Cupcakes

  • Preheat your oven to 350F. Line cupcake/muffin pan with paper liners. Set aside.
  • In large mixing bowl, combine flour, sugar, espresso powder, salt, baking soda and baking powder. Sift cocoa powder into flour mixture.
  • To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste.
  • Add boiling water to the mixture. (slowly)
  • Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.
  • Pour approximately ¼c of batter into each cupcake liner.
  • Bake cupcakes for ~22-25 minutes or until a toothpick inserted in the centre comes out clean.  
  • Remove from the oven and allow to cool for 5 minutes in the cupcake/muffin pans and then transfer to a cooling rack to cool completely.

Mint Chocolate Mousse

  • Roughly chop milk chocolate and place into a heat proof bowl.
  • Heat cream in a microwave safe bowl/large cup, 30 seconds at a time to ensure mixture does not boil over!
  • Pour hot cream over chocolate. Allow mixture to rest for 3-5 minutes. Slowly begin mixing mixture with a spoon until smooth.
  • Refrigerate the ganache until it cools, stirring every 10 minutes to minimize lumps along the way.
  • When the chocolate mixture is cool, transfer mixture to a large bowl or the bowl of an electric stand mixer. Mix on medium-high speed until whipped and fluffy. Set aside.
  • You're ready to fill the cupcakes!
  • Scoop out the centres of each cupcake and insert ~ 1 tbs of the mousse to fill the centre. Set aside and it is now time to prepare the marshmallow frosting!

Mint Marshmallow Frosting

  • In a heat safe bowl/the bowl of a stand mixer, combine sugar with egg whites, salt, and cream of tartar. Whisk the mixture over low heat in a double boiler or a saucepan filled with simmering water.
  • Continue to heat mixture, whisking constantly, until sugar has dissolved (no longer feels grainy to the touch).
  • Remove from heat and transfer to a stand mixer. Beat on high speed until stiff, glossy, peaks are formed. Add vanilla, peppermint, mix once more, and set aside.
  • You're ready to decorate! (Add chocolate or festive food colouring to the frosting, crushed candy canes, or use your favourite piping tips!)

Notes

Have you tried this recipe!? I would love to know what you think! Leave a comment below! :)
Keyword chocolate, chocolate peppermint, decadent, meringue, mint chocolate cupcakes, mousse, simple, toasted marshmallow
Tried this recipe?Let us know how it was!