Chocolate Peppermint Cupcakes with Chocolate Ganache

Here’s to a fresh new year and a fresh new recipe that will dictate what’s to come on PaletteDining in 2015.
I’m not shying away from sugar this January. I’m not about to go on some butter-free, sugar-free health kick. I’m going to celebrate my passion for simple, straightforward baked goods and turn this blog into a more cohesive collection of recipes for home cooks. I’m cutting out the noise, I’m a baker at heart and PaletteDining will reflect that.

Chocolate Peppermint Cupcakes - one bowl and no mixer needed!

So, today I bring you a recipe for easy, moist, chocolate peppermint cupcakes that use one bowl and no mixer. With a little help from adults for the ganache, kids could make this recipe in a snap.

Chocolate Peppermint Cupcakes - one bowl and no mixer needed!

Even though we’re past Christmas, I know most of you will never tire of a good chocolate mint cupcake and this is just the one to keep on your back-burner for a rainy day. The topping is a simple ganache, adding some depth to the light chocolate flavor in the cake.

Chocolate Peppermint Cupcakes - one bowl and no mixer needed!

Leftover candy canes? Crush them on top for a pretty decoration and a sweet, stick to your teeth crunch you’ll love. Enjoy

Chocolate Peppermint Cupcakes with Chocolate Ganache

Author: PaletteDining
Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hour 10 mins
Serves: 12 cupcakes
A simple chocolate cupcake recipe jazzed up with lots of peppermint flavor


  • Cupcakes
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 1 Tablespoon cider vinegar
  • ½ cup melted butter
  • 1 cup of water
  • Ganache
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup full-fat coconut milk
  • 4 candy canes, crushed



  1. Preheat the oven to 375 F. Line a muffin tin with 12 muffin liners.
  2. In a large mixing bowl, add the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine, and make a well in the center.
  3. In the center, add the vanilla, peppermint extract, cider vinegar, and melted butter. Gradually add the water, whisking to combine.
  4. Pour the batter in the liners, filling about 2/3 full. Bake 25 minutes, or until a toothpick inserted in the center comes out clean.


  1. Add the chocolate chips and the coconut milk in a small saucepan. Heat over low-medium, stirring occasionally until the chips are melted and mixed with the coconut milk.
  2. Place a piece of parchment paper underneath a wire rack, and place the cupcakes on the rack.
  3. Spoon the ganache overtop the cupcakes, and use the back of the spoon to spread it evenly. Sprinkle the crushed candy canes on top. Serve.

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