Chocolate Cupcakes with Peppermint White Chocolate Frosting

by Kate on December 21, 2015

Chocolate Cupcakes with Peppermint White Chocolate Frosting -

Ahh! Christmas is only a few days away and I cannot wait. Our first Christmas in our new home makes this year even more special. I can’t wait to bake and decorate sugar cookies with the girls on Christmas Eve and see the looks on their faces as they come down the stairs Christmas morning to see what Santa has left for them. Of course, this time of year also means some serious baking is taking place in kitchens all over the place, mine included.

Did you know that December 15th was National Cupcake Day? In celebration, I baked up a beautiful batch of these Chocolate Cupcakes with Peppermint White Chocolate Frosting. How perfect are these for the holidays? The chocolate cupcake is oh so decadent and moist but for me, it’s really the frosting that’s the best part. I’m generally not a big frosting person but this! This frosting is off the hook good and oh so easy to make.

Chocolate Cupcakes with White Chocolate Peppermint Frosting -

First, make a white chocolate ganache. It doesn’t get easier than two ingredients, does it? White chocolate and heavy cream. Let that set in the fridge and once it has, you whip that sucker up until it’s light and fluffy. I added peppermint extract and vanilla bean paste to give this frosting a cool minty flavor that’s perfect with the chocolate.

Oh and those red and white pepperminty stripes? Pretty easy to do also! Simply dip a skewer into red gel food coloring and paint a couple stripes inside a pastry bag. Then load it up like normal! Easy peasy, right? Made with the highest quality ingredients, Kerrygold Pure Irish Butter and King Arthur Flour, I know you’ll enjoy these decadent chocolate cupcakes as much as we did!

Chocolate Cupcakes with White Chocolate Peppermint Frosting -



**Disclosure: I was provided with Kerrygold butter for the purposes of creating this recipe. I was not otherwise compensated. I just love all things Kerrygold and King Arthur Flour!

Chocolate Cupcakes with Peppermint White Chocolate Frosting

Chocolate Cupcakes with Peppermint White Chocolate Frosting


    For Cupcakes:
  • 1 cup Kerrygold unsalted butter
  • 4 ounces semi-sweet baking chocolate
  • 1 1/2 cup King Arthur Flour all-purpose flour
  • 1 cup unsweetened cocoa powder (not Dutch processed)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 2 teaspoon vanilla extract
  • 1 cup buttermilk
  • For Frosting:
  • 2 cups white chocolate chips
  • 3/4 cups heavy cream
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon peppermint extract


    Make Cupcakes:
  1. Preheat oven to 350 degrees. Prepare two cupcake pans with liners and set aside.
  2. In a small sauce pan over low heat, met butter and chocolate together. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
  4. In the bowl of a stand mixer fitted with a whisk attachment, lightly beat together eggs, both sugars and vanilla extract. Add half the flour mixture then half the buttermilk. Repeat with remaining flour mixture and buttermilk. Batter will be thick.
  5. Fill prepared cupcake tins 2/3 full and bake in preheated oven for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  6. Make Frosting:
  7. Put white chocolate chips in a metal bowl. Heat heavy cream in a small saucepan until it just begins to boil and steam rises off the top. Remove from heat. Pour over white chocolate chips. Let stand 1 minute. After 1 minute, whisk until smooth and no lumps remain. Cool to room temperature then refrigerate until set, about 2 hours.

{ 2 comments… read them below or add one }

ChristineM December 21, 2015 at 1:39 pm

how cool is that frosting, I love tinting only parts of the frosting bag, love it!


Kate December 26, 2015 at 8:55 pm

Thanks Christine! I loved how the kind of looked like peppermint 🙂


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