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Overhead view of Peppermint Eggnog Cupcakes on a plate

Peppermint Eggnog Cupcakes

Peppermint Eggnog Cupcakes combine two favorite holiday flavors making them one delectable treat! Soft & fluffy chocolate cupcakes topped with a rich & creamy eggnog frosting followed by melted chocolate drizzles & crushed peppermint chips.
Course Dessert
Cuisine American, Holiday
Keyword cupcake recipe for christmas, holiday cupcakes, peppermint dessert
Prep Time 1 hour
Cook Time 18 minutes
Total Time 18 minutes
Servings 12 cupcakes
Calories 370 kcal



  • 3/4 cup flour spoon & sweep method
  • 1/2 cup unsweetened cocoa powder sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg room temperature
  • 1/2 cup buttermilk room temperature
  • 1/4 cup vegetable oil
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup boiling water

Eggnog Frosting:

  • 3/4 cup butter softened
  • 3-1/2 cups powdered sugar
  • 2-3 Tablespoons eggnog
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  • 4 ounces semi-sweet baking chocolate melted or chocolate syrup
  • crushed candy canes
  • crushed Andes Peppermint Crunch Thins


  1. Preheat oven to 350°F. Line a standard muffin pan with paper cupcake liners.
  2. Make the cupcakes: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt together.
  3. In the bowl of stand mixer or using a hand mixer, beat together the egg, milk, oil, peppermint, and vanilla. Slowly add the flour mixture and beat on medium speed with an electric mixer for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine.
  4. Divide the batter equally into prepared muffin tin filling to about three-quarters full. Bake for 18-20 minutes or tops are firm and a cake tester inserted in the center comes out clean Remove pan from oven and allow cupcakes to cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
  5. Meanwhile, make the frosting: Beat softened butter with a hand or stand mixer on medium speed. Beat for about 3 minutes until smooth and creamy.
  6. Add powdered sugar and mix until combined.
  7. Add eggnog, cinnamon, nutmeg and mix until smooth.
  8. If necessary, add more eggnog or powdered sugar until desired consistency is reached.
  9. Frost cooled cupcakes. Drizzle with melted chocolate. Top with crushed candy canes and crushed Andes Peppermint Crunch Thins right before serving.
Nutrition Facts
Peppermint Eggnog Cupcakes
Amount Per Serving (1 cupcake)
Calories 370 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g65%
Cholesterol 49mg16%
Sodium 264mg11%
Potassium 168mg5%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 35g39%
Protein 3g6%
Vitamin A 405IU8%
Calcium 45mg5%
Iron 1.5mg8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.