Moist chocolate candy cane cupcakes with striped peppermint buttercream frosting. A festive dessert for Christmas and all winter long!

We had our first real snowfall of the season. Normally I wouldn’t be so happy about snow, but it was the first time our puppy has ever seen snow. It made for a fun and exciting weekend. She wasn’t sure about it at first but quickly got over that and has basically become obsessed. It’s hard to get her to come back inside now! We’ll see if she feels the same way when the big storms start rolling in eventually.

I’m not one for crowds. In fact, I’ll try to avoid them when possible. I’ll plan to get to stores around their opening time if I know they’ll be busy. Go on off days or hours. Or… not go at all. I clearly wasn’t in my right mind this weekend because I went to the mall, kids in tow, on a Saturday. That deserves a *gasp*. Shockingly enough, it wasn’t that busy. Maybe in part because we got there so early but I’m willing to bet too because the snow was coming and people always freak out about the first one. I’m just glad it wasn’t mobbed like I was expecting since it’s only a few more short weeks until Christmas!

Are you done with your shopping? I’m nearly there. A few more things to get and wrap and I’m good. I decided to wrap and stash away way in advance this year too. Cut down on the last minute headache and stress of wrapping everything at once. Come Christmas Eve, I’ll be so thrilled with that decision!

Chocolate and peppermint are a match made in heaven. They’re also perfect Christmas flavors!

I’d been meaning to swirl frosting for ages and finally had the perfect excuse to do it!

Candy cane frosting swirls! Super festive and fun. Everyone will love these and be super impressed when you whip them up!

Moist homemade chocolate candy cane cupcakes with striped peppermint buttercream frosting! A fun holiday treat for the entire family!


Chocolate candy cane cupcakes with striped peppermint buttercream frosting recipe from @bakedbyrachel
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Chocolate Candy Cane Cupcakes

Prep Time: 5 minutes
Cook Time: 18 minutes
Yield: 7 cupcakes
Moist chocolate candy cane cupcakes with striped peppermint buttercream frosting. A festive dessert for Christmas and all winter long!



  • 1/4 C unsalted butter
  • 1/4 C granulated sugar
  • 1/4 C light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 C unsweetened cocoa powder
  • 1/4 C sour cream
  • 3/4 C all purpose flour
  • 1/4 C black coffee, freshly brewed and cooled


  • 1/2 C unsalted butter
  • 1/2 C shortening
  • 1 tsp peppermint extract
  • 3 C powdered sugar
  • 1 1/2 - 2 Tb heavy cream
  • Super red Americolor gel food color


  • Preheat oven to 350°F. Line a standard cupcake pan with 7 paper liners.
  • In the bowl of a stand mixer, cream together butter and sugar. Mix in egg and vanilla, followed by salt and baking soda. Scrape bowl as needed. Mix in cocoa powder. Increase speed, mixing until fully combined. Add in sour cream, followed by flour. Mix until no streaks remain. Lastly, slowly add in coffee. Mix until just combined. 
  • Using a large cookie scoop, divide batter equally between prepared liners. Bake for 18-20 minutes. Cool in pan for several minutes or until easy to handle. Transfer to a cooling rack to cool completely. 
  • Prepare frosting in a large bowl or stand mixer, fit with the paddle attachement. Beat together butter and shortening until smooth and fully combined. Mix in peppermint, followed by 1 cup of powdered sugar at a time. Mix completely between additions. Add in enough heavy cream until desired consistency is reached. 
  • Prepare a large piping bag with a jumbo open tip. 
  • Optional candy cane striping: Using a clean paint brush, add four thin stripes of red food gel to the inside of the bag. Carefully add prepared frosting to the bag. Pipe onto cooled cupcakes. 


*A jumbo round piping tip was used for this recipe.
An original recipe from Baked by Rachel


Calories: 657kcal, Carbohydrates: 79g, Protein: 3g, Fat: 38g, Saturated Fat: 18g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 3g, Cholesterol: 84mg, Sodium: 181mg, Potassium: 106mg, Fiber: 1g, Sugar: 66g, Vitamin A: 740IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert

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Chocolate candy cane cupcakes with striped peppermint buttercream frosting recipe from @bakedbyrachel