fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Peppermint Kisses Cupcakes


  • 2 1/4 C flour
  • 1 1/4 C sugar
  • 1/2 C cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 C canola oil
  • 3 eggs, room temp
  • 1 tsp vanilla
  • 1 tsp peppermint extract
  • 3/4 C buttermilk, room temp
  • 3/4 C hot water

Frosting Ingredients:

  • 1/2 C Ghirardelli white chocolate wafers
  • 1/3 C heavy cream
  • 1 C unsalted butter, room temp
  • 3 C powdered sugar
  • 1/4 C heavy cream
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract


  1. Cupcake Directions:
  2. Preheat oven to 350 degrees. Line cupcake pan with paper liners.
  3. Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Combine the eggs, oil, vanilla and peppermint together. Beating until light and foamy.
  5. Add the flour mixture alternately with the buttermilk and hot water.
  6. Beating all ingredients until well blended.
  7. With an ice cream scoop fill each lined cupcake tin 2/3 rd’s full.
  8. Bake at 350 degrees for 18-20 minutes or until an inserted toothpick comes out clean.
  9. Allow the cupcakes to cool in the cupcake pan for about 10 minutes.
  10. Transfer to a wire rack to cool completely.

Frosting Directions:

  1. Using a double boiler add the white chocolate wafers and 1/3 C of heavy cream.
  2. Stir occasionally until the chocolate melts and the chocolate and cream become smooth.
  3. Set aside to cool to room temp.
  4. Using an electric mixer, beat butter until creamy.
  5. Slowly add the powdered sugar until well blended.
  6. Gradually add the 1/4 C cream, 1 TBSP at a time. Mix on low speed after each addition until well blended.
  7. Mix in salt and chocolate/cream mixture until light and fluffy.
  8. Stir in the vanilla and peppermint extracts.
  9. Spoon the frosting into a large pastry bag with a large round tip.
  10. Twist the open end of the pastry bag to push the frosting to the tip.
  11. Frost the cooled cupcake starting from the outside edge to the center of the cupcake.
  12. Add a peppermint Hershey Kiss to the center of the frosted cupcake.

Recipe Card powered byTasty Recipes