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Ingredients
  • Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1 tsp instant coffee
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 eggs
  • 1/3 cup oil
  • 2 tsp peppermint extract
  • Crushed candy canes or peppermint candy, for garnish
  • Mini marshmallows, for garnish
  • Ganache
  • 4 oz dark chocolate
  • 1/2 cup heavy cream
  • 1/2 tsp peppermint extract
  • Mascarpone Frosting
  • 2/3 cup Cello Mascarpone, cold
  • 1/3 cup powdered sugar
  • 1/2 cup heavy cream, cold

Peppermint Hot Chocolate Cupcakes topped with Mascarpone Frosting

These Peppermint Hot Chocolate Cupcakes are a festive holiday treat featuring rich, chocolatey cupcakes filled with decadent dark chocolate ganache and topped with a light, creamy Cello Mascarpone frosting. Finished with crushed peppermint candy and mini marshmallows, they’re perfect for holiday parties or cozy winter nights.

Directions

Cupcakes

  1. Preheat oven to 350°F and line a muffin pan with parchment liners.
  2. In a bowl, combine flour, cocoa powder, sugar, instant coffee, baking powder, and salt.
  3. In another bowl, mix milk, eggs, oil, and peppermint extract. Stir in the dry ingredients until combined.
  4. Fill each liner about halfway (1/4 cup batter).
  5. Bake 18–22 minutes or until a toothpick comes out clean. Cool completely.
  6. Scoop out the center of each cupcake to create a cavity for ganache.

Ganache

  1. Chop chocolate and place in a bowl.
  2. Heat heavy cream in a small saucepan just to a simmer. Pour over chocolate and let sit for 2 minutes.
  3. Stir until smooth and allow to thicken slightly.

Mascarpone Frosting

  1. In a large bowl, combine Cello Mascarpone, powdered sugar, and heavy cream.
  2. Whip until thick and creamy.

Assembly

  1. Fill each cupcake with ganache.
  2. Top with a generous swirl of mascarpone frosting.
  3. Garnish with crushed peppermint candy and mini marshmallows.
  4. Serve and enjoy!
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