Go Back
+ servings
White Chocolate Peppermint Chocolate Cupcakes -Velvety chocolate cupcakes with easy white chocolate, peppermint icing.
4.6 from 5 votes

White Chocolate Peppermint Cupcakes

Velvety chocolate cupcakes with easy white chocolate, peppermint icing.
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 42 -48 mini cupcakes
Author Susie Gall


  • For the Chocolate Velvet Cupcakes:
  • 1 ½ cups semisweet chocolate chips
  • ½ cup butter softened
  • 1 16 ounce package light brown sugar
  • 3 large Egg-land’s Best Eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 8-ounce container sour cream
  • 1- cup hot water
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ----------------------------------------
  • For the Peppermint & White Chocolate Frosting:
  • 6 ounces white chocolate or White Melting Wafers
  • 8- ounce package of cream cheese - softened
  • 5 ounces 1/2 package Peppermint Crunch Baking Chips
  • 5-8 peppermint candies – crushed
  • mini-cupcake liners – opt.


  1. For the Chocolate Velvet Cupcakes:
  2. Preheat oven to 350F
  3. Spray two 24-count mini-muffin pans with cooking spray then set it aside.
  4. In a microwave-safe bowl, melt the chocolate chips at HIGH in 30-second intervals until melted. It will take approximately 1½ minutes. Stir until smooth. Set aside to let cool for a few minutes.
  5. Using an electric stand-mixer, beat the butter and brown sugar at medium speed for 5 minutes. Add Egg-land’s Best eggs, one-at-a-time, and mix well after each addition. Add in the melted chocolate and mix until well incorporated.
  6. Sift together flour, baking soda & salt. Add the flour mixture gradually to the chocolate mixture and while alternating with the sour cream. Begin & end with the flour mixture. Beat on low just until incorporated after each addition.
  7. While beating on low, add the hot water gradually in a slow, steady stream until incorporated. Stir in the vanilla & almond extracts.
  8. Pour the cake batter 2/3rds full into the prepared mini-cupcake pans.
  9. Bake on the center rack in the oven 12-15 minutes or until a toothpick inserted in the middle comes out clean. When done, remove them from the oven and cool for 5 minutes on a cooling rack. After 5 minutes, remove from the pan and continue to cool on a cooling rack.
  10. ---------------------------------------------------------------
  11. For the Peppermint White Chocolate Frosting:
  12. In a microwave safe bowl, melt the white melting wafers on HIGH. Begin with 15-second intervals, stir and repeat until wafers are melted and smooth. Set aside to cool to touch.
  13. Mix together cream cheese and melted white chocolate. Beat with an electric stand-mixer on high until smooth and fluffy. Add in peppermint baking chips and beat until incorporated. Note: The longer the icing is mixed, the pinker it will become.
  14. ---------------------------------
  15. Frost the cupcakes with Peppermint & White Chocolate Icing.
  16. When ready to serve, sprinkle them with crushed peppermints.
  17. If desired, place cupcakes in mini-cupcake liners.
  18. Enjoy!

Recipe Notes

This chocolate cake batter is very thin which creates a delicious & moist cake.
The cupcakes can be made the day before, but keep in an airtight container until ready to serve.
*Unfrosted cupcakes freeze well.