Go Back
–+ servings
250ml Peppermint Infused Olive Oil – crisp mint infusion
Garden Infuzions

Chocolate Peppermint Cupcakes Finished with Peppermint Olive Oil Blend Frosting

Rich chocolate cupcakes get a cool peppermint finish with a silky frosting that brings a festive, bakery-style feel to every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee cooled
  • 1/4 cup unsalted butter melted
  • 1/4 cup Peppermint Infused Olive Oil
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 1/2 tablespoons Peppermint Infused Olive Oil
  • 1/2 teaspoon vanilla extract
  • Pinch fine salt
  • Crushed peppermint candies for topping

Equipment

  • 1 12-cup muffin pan For baking the cupcakes
  • 12 Paper cupcake liners Keeps cleanup easy
  • 2 Mixing bowls One for dry ingredients, one for wet ingredients
  • 1 whisk For combining batter
  • 1 Hand mixer or stand mixer For the frosting
  • 1 set Measuring cups Dry and liquid measuring cups
  • 1 set Measuring spoons For small-amount ingredients
  • 1 wire rack For cooling cupcakes fully
  • 1 rubber spatula For folding and scraping bowl sides

Method
 

Instructions
  1. 1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
  2. 2. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. 3. In a separate bowl, whisk the eggs, buttermilk, cooled coffee, melted butter, Peppermint Infused Olive Oil, and vanilla extract until smooth.
  4. 4. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
  5. 5. Divide the batter evenly among the lined cups, filling each about two-thirds full.
  6. 6. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. 7. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. 8. To make the frosting, beat the softened butter until creamy, then add the powdered sugar, heavy cream, Peppermint Infused Olive Oil, vanilla extract, and salt.
  9. 9. Beat until the frosting is light and fluffy, adding a little more cream if needed for a smooth piping texture.
  10. 10. Frost the cooled cupcakes generously and finish with crushed peppermint candies if desired.

Notes

For the cleanest peppermint finish, use room-temperature frosting ingredients and cool cupcakes all the way before decorating. The coffee deepens the chocolate flavor without making the cupcakes taste like coffee.

Tried this recipe?

Let us know how it was!