Peppermint Party Chocolate Cupcakes

I would just like to say one thing: the person who came up with the whole mint-and-chocolate combination was a genius!

It’s always great to mix different flavors and see how it works out, and my absolute favorite flavor combination is Peppermint & Chocolate.

It is magically delicious, and what better way to experience it than in a cupcake?


For this cupcake, I followed recipes from Mel’s Kitchen Café and Sally’s Baking Addiction.

The cake:

Now, I’ve always been a bit scared of made-from-scratch chocolate cake. There are some that you bite into excitedly, only to find that it is severely lacking in that rich, chocolately flavor.

And then there’s the chocolate cake that my Aunty Dawn makes from scratch. A parade of yummy, chocolate-ness in your mouth that makes you want to eat the entire cake! (I’m yet to ask her how she made it!)

So I took the safe road and made a chocolate cake from a box. I’d found recipes on Mel’s Kitchen Café and Sally’s Baking Addiction.

But my Aunty Dawn has been baking cakes for me for as long as I can remember. And I thought I’d like to try it her way the first time I decide to make a chocolate cake from scratch.

Making it from a box is also really easy if you’re not too comfy with making cakes from scratch, and it’s also faster and a lot less work. (A lot less things to wash too!)



The Filling:

I followed this recipe from Mel’s Kitchen Café to make a chocolate filling to add into my cupcakes.

(Again, I was missing chocolate chips… but plain Hershey’s kisses worked as a fine substitute).

Let me tell you, it tastes amazing! I could’ve eaten the entire bowl of filling just like that!


The Frosting:

I didn’t follow the mint buttercream recipe on Mel’s Kitchen Café. I didn’t have cream cheese in my refrigerator, and I also didn’t feel like using it anyway. So I used this recipe from Sally’s Baking Addiction.

Except, I didn’t put in chocolate chips. I thought that was really cute, but I wanted something fancier-looking. So I made the plain frosting, and then frosted the cupcakes. (I also couldn’t find the frosting tip I wanted, so I had to use another, sadly).

I didn’t use the Andes mint either. I just stuck in a piece of chocolate (don’t remember what kind). Then I added a drizzle of the chocolate filling (following from the recipe on Mel’s Kitchen Café.



These were probably the most loved cupcakes I’d ever made. Everyone loved them, and I did too! Well, I loved how they tasted! I really think they could’ve looked better, so I’ll have to try them again some time. The flavor is fabulous, and so, so yummy!