Easy Chocolate Peppermint Cupcakes

Easy Chocolate Peppermint Cupcakes
A shortcut recipe for Easy Chocolate Peppermint Cupcakes. These cupcakes are a great last minute dessert for kids, classrooms, coworks, friends, and families alike!

Ah, it’s 5 days until Christmas! Can you believe it? And I’ve got one last Christmas recipe for you: Easy Chocolate Peppermint Cupcakes. Up until recently, Chicago had experienced some unseasonably warm weather and, as crazy as this may be, it was throwing off my Christmas spirit! Now that we have cooler temperatures, I’m back to my usual, spirited self.

We’ve all been so busy running around buying and shipping presents, decking our halls, and attending holiday parties, that Christmas snuck up on us! So, if you’re still scrambling to plan a dessert for Christmas Eve or Christmas Day, or you need a last minute treat to bring to the office, look no further than these Easy Chocolate Peppermint Cupcakes!

If you were a fan of my Triple Chocolate Peppermint Cookies, then you’ll love these Easy Chocolate Peppermint Cupcakes. These cupcakes are a breeze to make because of one key shortcut: cake mix! As you all know, I love shortcuts—but I love them even more during the holidays. Honestly, nobody will know and you’ll have a few extra minutes to kick up your feet and enjoy the holidays. The worst thing you could possibly do around the holidays would be to spend all your time prepping for Christmas, but not allow yourself the time to enjoy the holidays.

Do you have any holiday shortcuts that help you save time so you can enjoy the holidays with your friends and family? Sharing is caring—I’d love to hear your tips in the comments below!

Yields 24 cupcakes

Chocolate Peppermint Cupcakes

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe


  • 1 box Chocolate Cake Mix
  • 1 package of Instant Chocolate or Chocolate Fudge Jello Powder
  • 1 1/4 cups Whole Milk
  • 1 1/2 teaspoon Mint or Peppermint Extract
  • 3 large Eggs, room temperature
  • 1/3 cup Vegetable Oil
  • 1/4 cup Sour Cream
  • Crushed Peppermint Sprinkles
  • Frosting
  • 1 8oz package Cream Cheese, softened
  • 1/2 cup Unsalted Butter, room temperature
  • 1 teaspoon Whole Milk
  • 1 1/4 cup Powdered Sugar
  • 1 1/2 tablespoons Dutch Cocoa Powder
  • 1 teaspoon Vanilla Extract


  1. Preheat the oven to 350°F. Place paper liners in wells of a muffin tin.
  2. Whisk cake mix, instant pudding, mint extract, eggs, vegetable oil, and milk in a large bowl.
  3. In another bowl, beat the butter and granulated sugar on medium-high speed until creamy. Beat in eggs and sour cream until smooth.
  4. Using a large scoop, divide batter evenly among liners.
  5. Bake 18-24 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a wire rack to cool.
  6. Frosting & Assembly
  7. Cream together the butter and cream cheese until light and fluffy.
  8. Add the powdered sugar, cocoa powder, vanilla extract, and whole milk until smooth and there are no more streaks.
  9. Pipe onto the cupcakes and sprinkle the tops with the crushed peppermint sprinkles.