Tart Chocolate Cupcakes with Peppermint Cream Filling and Peppermint Buttercream Topping

5 from 2 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 448 kcal


  • 250 g Liquid butter
  • 125 g Sugar
  • 1 packet Bourbon vanilla sugar
  • 300 g Flour
  • 7 g Baking powder
  • 1 pinch Salt
  • 3 Eggs
  • 1 tsp Baking soda
  • Milk
  • 250 g Dark chocolate with at least 75% cocoa content
  • 2,5 tbsp Cocoa powder
  • 200 g Whipped cream
  • 1 packet Cream stiffener
  • 2 tsp Cocoa powder
  • Powdered sugar
  • 10 drops Peppermint oil
  • The topping
  • 350 g Powdered sugar
  • 175 g Butter
  • Green food coloring
  • 2 tbsp Water
  • 15 drops Peppermint oil


  • The dough: melt the butter. Put sugar, vanilla sugar in a bowl. add the melted butter and stir until frothy. Mix flour with baking powder, baking soda and salt and add to the butter mixture ... gradually add some milk and the eggs ... Melt 200g dark chocolate in a water bath and add to the dough ... stir vigorously ... remaining 50 g Roughly chop the chocolate and add to the batter. Then add the cocoa powder and stir again vigorously ... Here it is certainly necessary to add a little milk again so that the dough becomes softer, looser and more liquid. Preheat the oven to 180 ° C, top / bottom heat. Line a 12-cup muffin tin with paper liners and fill the dough into the liners. Then bake the whole thing for about 25-35 minutes - let cool down.
  • The cream filling: Pour the whipped cream into a tall mixing vessel and beat vigorously with a hand mixer, gradually pouring in the packet of cream stiffener. 2 teaspoons of cocoa powder (if not chocolatey enough just add more), stir well with powdered sugar and add 5-10 drops of peppermint oil to taste and stir well. Hollow out the cold cakes in the middle, pour the chocolate-pepper cream into a piping bag and squirt into the holes.
  • The topping: sift powdered sugar into a bowl. Add the butter (room temperature) and beat into a cream with the hand mixer, adding the water. Stir in the green food coloring and the 15-23 drops of peppermint oil .... Pour the buttercream into a piping bag with a star nozzle and spray onto the cupcakes in a circle from the outside to the inside ... sprinkle with decorative sugar and place in the refrigerator to make the cream becomes solid.
  • Attention: Use the peppermint oil sparingly .. it is better to add fewer drops and season to taste again and again .. because everyone has a different taste sensation. If you use too much it tastes too much like cough drops and becomes spicy.


Serving: 100gCalories: 448kcalCarbohydrates: 46.1gProtein: 3.6gFat: 27.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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