Peppermint Eggnog Cupcakes are a deliciously festive cupcake and guaranteed to warm your heart. Combine two favorite holiday flavors in one delectable treat.
Peppermint Eggnog Cupcakes combine two favorite holiday flavors making them one delectable treat! Soft & fluffy chocolate cupcakes topped with a rich & creamy eggnog frosting followed by melted chocolate drizzles & crushed peppermint chips.
18 minCook Time
18 minTotal Time
Save RecipeIngredients
Cupcakes
3/4 cup flour (spoon & sweep method)
1/2 cup unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon salt
1 large egg, at room temperature
1/2 cup buttermilk, room temperature
1/4 cup vegetable oil
1/2 teaspoon peppermint extract
1/4 teaspoon pure vanilla extract
1/2 cup boiling water
Eggnog Frosting
3/4 cup butter, softened
3 1/2 cups powdered sugar
2-3 tablespoons eggnog
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Topping
4 ounces semi-sweet baking chocolate, melted or chocolate syrup
crushed candy canes
crushed Andes Peppermint Crunch Thins
Instructions
- Preheat oven to 350°F. Line a standard muffin pan with paper cupcake liners.
- Make the cupcakes: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar and salt together.
- In the bowl of stand mixer or using a hand mixer, beat together the egg, milk, oil, peppermint, and vanilla. Slowly add the flour mixture and beat on medium speed with an electric mixer for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine.
- Divide the batter equally into prepared muffin tin filling to about three-quarters full. Bake for 18-20 minutes or tops are firm and a cake tester inserted in the center comes out clean Remove pan from oven and allow cupcakes to cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
- Meanwhile, make the frosting: Beat softened butter with a hand or stand mixer on medium speed. Beat for about 3 minutes until smooth and creamy.
- Add powdered sugar and mix until combined.
- Add eggnog, cinnamon, nutmeg and mix until smooth.
- If necessary, add more eggnog or powdered sugar until desired consistency is reached.
- Frost cooled cupcakes. Drizzle with melted chocolate. Top with crushed candy canes and crushed Andes Peppermint Crunch Thins right before serving.
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