Peppermint cream cupcakes Recipe

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30 min


20 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

We love these retro Christmas cupcakes by Victoria Threader, featuring homemade peppermint creams and sweets on top of a delicious chocolate sponge. Find out how to make your own with our exclusive recipe…


  • 110g butter
  • 110g dark chocolate
  • 10g coffee granules
  • 60g self-raising flour
  • 60g plain flour
  • 10g cornflour
  • 25g cocoa powder
  • 1/4tsp bicarbonate of soda
  • 240g caster sugar
  • 2 eggs, lightly beaten
  • 3 tsp vegetable oil
  • 50ml buttermilk
  • 80ml water
  • 12 After Eights
  • For the buttercream
  • 100g 48% dark chocolate
  • 125g unsalted butter chopped and at room temperature
  • 140g icing sugar
  • 1 ½ tsp of vanilla extract
  • For the sweet and snowflake toppers
  • 100g white fondant
  • 50g royal icing sugar
  • White edible glitter 
  • Ice blue food colouring paste (Victoria used Sugarflair's Ice Blue)
  • Red food colouring paste (Victoria used Sugarflair's Christmas Red)
  • For the peppermint creams
  • (Makes 30 so you will have a few over)
  • 1 egg white
  • 340g icing sugar
  • Few drops of peppermint essence
  • You will also need:
  • 12-hole deep muffin pan
  • 12 cases
  • Sweet cutter (Victoria got hers from
  • Snowflake cutter, (Victoria got hers from
  • 3.5cm circular biscuit cutter
  • Wilton 2A Tip
  • Parchment piping bag for the sweets
  • Large piping bag for the buttercream


  • Line a baking sheet with baking parchment (non-stick baking sheet). Whisk the egg white lightly in a bowl until it is frothy but not stiff.

  • Sift the icing sugar into the bowl and then stir it into the egg white with a wooden spoon until the mixture is stiff.

  • Knead in the peppermint essence. Roll out the mixture with a rolling pin until it is 1/4inch thick and cut 12 small circles with the cutter. Leave to set for 24 hours.

  • Preheat the oven to 160°C/320°F/Gas Mark 3 and line your baking tray with paper cases.

  • Add butter, chopped chocolate, coffee and 80ml water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool

  • Sift flours, cocoa and bicarbonate of soda into large bowl. Stir in sugar and make a well in the centre. Add the combined egg, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined. 

  • Fill cupcake cases to 2/3 full and bake for 20 minutes. Pop the cupcakes onto a wire rack to cool for 10 minutes. Then, while they are still warm but not hot, use an apple corer to cut a hole in the centre of each cake, almost to the bottom. Bend an After Eight in half and pop in the hole, then place half of the scooped-out cake back in the hole to fill. Repeat for each cupcake.

  • To make the buttercream, melt the chocolate in the microwave on 30 second bursts until smooth. Add all the ingredients into a large bowl and mix with an electric whisk for about 5 minutes until light and fluffy.

  • Attach the tip to the piping bag. Pipe 1 plain ring onto the cupcake by applying pressure to the bag and, starting in the middle of the cake, pipe in a quick circular motion so you have a plain quite flat swirl.

  • When the peppermint creams are ready, add one to the top of the chocolate buttercream and decorate with a snowflake or sweets.

  • To make the snowflake, add a little ice blue food colour to 50g of the fondant. Roll it out to 1/4inch thick and use the snowflake cutter to cut out 6 snowflakes. Place these on the top of the peppermint creams.

  • To make the sweets, add a little red colour to 50g of white fondant, roll it out to 1/4inch thick and cut 6 sweet shapes. Then mix 50g of royal icing sugar and a few drops of water to make a paste thick enough to pipe. Add the paste to a parchment piping bag and snip off the end, then pipe spirals onto the sweets and a dot onto the triangle at either end.

  • When the icing has set, add the sweets to the top of the peppermint creams. Sprinkle with edible glitter.

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