Peppermint Hot Chocolate Cupcakes lined up.
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Peppermint Hot Chocolate Cupcakes

Prep Time10 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 20 cupcakes
Author: Jessy Freimann, The Life Jolie


  • 1 box of chocolate cake mix
  • 6 ounces of your favorite hot chocolate mix I used 6 1 ounce packets
  • 1 cup of warm water
  • 3/4 cup of vegetable or canola oil
  • 5 extra-large eggs I've used large and it still came out wonderful
  • 2 teaspoons peppermint extract divided
  • 1 cup Andes Creme de Menthe baking chips  aff
  • 1 pint heavy cream
  • 2-3 tablespoons powdered sugar
  • Red and green sugar sprinkles
  • Red and white paper straws cut into thirds (optional)


  • Preheat the oven to 325 degrees and line a muffin tin with paper cupcake liners.
  • In a large bowl with an electric mixer, beat together cake mix, hot chocolate mix, water, oil, eggs and 1 1/2 teaspoons peppermint extract until just combined.
  • Fold in the peppermint baking chips.
  • Fill the cupcake cups 3/4 of the way. (an ice cream scoop works great for this).
  • Bake 17-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool completely.
  • In a large, cold metal bowl and using an electric mixer, whip together heavy cream, powdered sugar and remaining peppermint extract until it forms fluffy, slightly stiff peaks.
  • Pipe whipped cream onto the tops of the cupcakes.
  • Sprinkle with red and green sugar sprinkles and place a straw into each cupcake at a diagonal angle.
  • Enjoy!


It's best to serve these right away. Freshly whipped cream holds up decently in the refrigerator for a few days but is best right away.