Chocolate Mini Peppermint Crunch Cupcakes

Mini Chocolate Pepermint Crunch Cupcakes from GF Canteen

One-bite little chocolate peppermint cupcake treats are perfect for any holiday event. 

Everyone appreciates simplicity this time of year. These little cupcakes take no time at all to bake plus they transport easily. Because the frosting is placed like a little hat on top of the cupcake there is almost no way for it to get smooshed during travel. They’ll arrive looking festively dressed unlike the way I look when I have to travel and look festive.

Look for festive mini cupcake wrappers (grease proof, preferred). I’ve seen them in many groceries and even Target. You can find them online, too. Red or green foil liners work well if you can’t locate grease proof liners in colors you like. I buy a lot of cupcake supplies from Etsy or from Bake it Pretty. The red stripes are here. There are plenty of choices for festive liners and the prices are reasonable – more reasonable than many other sources. I’ve also seen plenty of foil liners at the grocery store.

Peppermint crunch should be easy to find in big city groceries this time of year. But another option for peppermint crunch is to buy candy canes and give them the heave-ho in a zip lock bag to break them into small shards. Don’t smash them or they’ll turn to dust (been there). Be sure to sprinkle on the crunch before the icing sets so it adheres.

Little bites, big flavor, and just the right size for holiday indulging on the smaller side. Did I mention chocolate? And peppermint.

Mini Chocolate Pepermint Crunch Cupcakes from GF Canteen


Chocolate Mini Peppermint Crunch Cupcakes
  • 195 grams Canteen flour blend (1 ½ cups) (see notes)
  • 150 grams granulated sugar (3/4 cup)
  • 20 grams unsweetened cocoa, sifted (1/4 cup)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 80 grams neutral vegetable oil (1/3 cup)
  • 2 extra-large eggs
  • 160 grams nondairy milk (2/3 cup)
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
Chocolate Buttercream
  • 98 grams Spectrum solid vegetable shortening (7 tablespoons)
  • 330 grams powdered sugar, sifted (3 cups)
  • 2 tablespoons unsweetened cocoa, sifted
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1-3 tablespoons warm water
  • Crushed peppermint candy cane or sprinkles
  1. Cupcakes
  2. Preheat oven to 350. Place liners in two 24-count mini muffin pans (makes about 36). In a large bowl whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. In a small bowl, whisk together oil, eggs, milk , vanilla, and peppermint extracts. Add to flour mixture and mix until batter is smooth. Fill each liner just shy ⅔ full. Bake 10-13 minutes or until a toothpick comes out without crumbs. Cool for a few minutes. Transfer cupcakes to a rack and cool completely before adding buttercream.
  3. Chocolate Buttercream
  4. In the bowl of stand-mixer or using a hand-held mixer whip together shortening, sifted sugar, cocoa, vanilla, and peppermint extracts. Add 1 tablespoon of warm water and whip mixture until it is very light and fluffy. It is seems too stiff, add a tiny bit more warm water. Pipe or spoon a little bit onto each cupcake. Sprinkle crushed candy canes on top immediately so they adhere to the frosting before it sets. Best served the same day.

Mini Chocolate Pepermint Crunch Cupcakes from GF Canteen


  1. I’m going to win the lottery (big time), move west and become one of your official tasters! YUM!