White Chocolate Peppermint Cupcakes

These white chocolate peppermint cupcakes are so good, you are going to want to eat two at a time! They look like a professional baker created them but that will be our secret.

Pairing the vanilla white chocolate cupcakes with the peppermint mocha frosting is unlike any other cupcake recipe. These are perfect for a holiday dessert table and even make a great gift idea.

H 4 cupcakes with chocolate frosting and a peppermint candy on top of a wood grain plate on a white and red striped towel on a wood surface
Yummy White Chocolate Peppermint Cupcakes with Mocha Frosting

RELATED READING: Peppermint Fudge Recipe – So Good, So Easy

Andes Mint White Chocolate Peppermint Cupcakes

Here at Ruffle and Rain Boots, I LOVE cupcakes and make them all the time. Did you know I have one of the most popular, most VIRAL cupcake recipes on the Internet? It’s my lazy girl’s easy vanilla cupcakes recipe and it’s so easy, the kids can make it themselves.

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I love to challenge myself with my recipes, though, and the best part about these cupcakes is the mint flavor throughout. You won’t just find a chocolate mint candy on top – there are crushed candies in the cupcake itself. It’s like a minty party in your mouth!

These easy homemade cupcakes are so good – you might as well double the batch right from the start. Let’s make some together.

No Time to Make This Now? Save or Share for Later

Looking for an easy peppermint dessert and found yourself here? So glad you’re here. Please save this chocolate peppermint cupcake recipe to a dessert pin board or share it on Facebook to spread the tasty fun.

V 2 peppermint cupcakes with mocha frosting and peppermint candies on a wood grain plate, next to a bottle of milk with a ribbon tied around the neck and a single cupcake on a white plate with a green napkin on a white and red stripe towel on a wood surface.
Minty White Chocolate Cupcakes topped with an Andes Peppermint Candy

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RELATED READING: This Peppermint Hot Cocoa Bomb Recipe is Done in 10 Minutes

Tips for Making White Chocolate Peppermint Cupcakes

  • If you have trouble finding the Andes chocolate peppermint candy during the holiday season, you have a few options. You can substitute Ghirardelli Chocolate Squares or Dove Promises Peppermint Bark Dark Chocolate Christmas Candy.
  • If you want to switch up the flavor, you can use cheesecake, French vanilla, or chocolate pudding.
  • Do you want to cut back on the peppermint flavor in the frosting? Look for a chocolate chip or chocolate caramel coffee creamer.
V 2 peppermint cupcakes with mocha frosting and peppermint candies, one on a white plate and ne on a green napkin, next to a bottle of milk with a ribbon tied around the neck on a white and red stripe towel on a wood surface
White Chocolate Peppermint Cupcakes are the perfect winter treat

Ingredients for Peppermint Cupcakes:

  • White cake mix
  • Water
  • Vegetable oil
  • White Chocolate Pudding
  • Egg whites (room temperature)
  • Cupcake liners
  • Andes Candy Peppermint Bark
  • Salted butter, room temperature (softened butter, not melted)
  • Vanilla extract
  • Cocoa powder
  • Chocolate syrup
  • Powdered sugar
  • Peppermint Mocha Coffee Creamer
Ingredients for andes white chocolate peppermint cupcakes in glass bowls

Each step for this cupcake recipe is detailed below so it’s easy to follow. Just keep this page open while you are creating your dessert recipe. If you would rather have a printable copy, just scroll down and select print.

RELATED READING: The Internet’s Most Popular Vanilla Cupcake Recipe

Christmas Cupcake Recipe: Instructions

Below are the step by step instructions to make these delicious winter treats. If you want to add crushed candy canes onto the frosted mini cakes, pound them until they are very small.

A large bowl of cake mix with beaters and a glass measuring cup of water, next to a small bowl of oil and a small bowl of egg whites on a white wood surface

Add the cake mix to a large mixing bowl and follow the mix instructions to add the other ingredients.

H Overhead image of white cake batter in a large glass bowl, next to a small bowl of Andes mint candies and a small bowl of pudding on a white wood surface.

Fold in half of the candies.

H an overhead image of a bowl of white chocolate peppermint batter and an ice cream scoop next to a cupcake pan

Add batter to the cupcake liners about 2/3 of the way full and bake them 18-20 minutes.

A large glass bowl of white frosting with a hand mixer next to it and a white and red towel on a white wood surface.

Cream the butter until it is light and fluffy.

H Overhead image of a bowl of white frosting in a glass bowl, next to a small bowl of chocolate syrup and a small bowl of cocoa powder next to a wooden spoon of salt and of vanilla extract.

Mix in the vanilla extract, cocoa powder, and chocolate syrup.

H Overhead image of a bowl of chocolate frosting in a glass bowl, next to a small bowl of cream and a bowl of powdered sugar on a white wood surface

Mix in the powdered sugar and creamer until creamy.

H 4 white chocolate mint cupcakes in red paper liners next to a piping bag filled with chocolate mocha frosting on a white wood surface

Prepare a piping bag and fill the bag with frosting.

H Overhead closeup of chocolate frosted cupcakes on a wood surface next to Andes peppermint candies

Frost the cupcakes, moving in a circular motion starting on the outside edge of the cupcake and pulling in. If you want a tall mound, create a dollop of frosting in the center and build upon that.

RELATED READING: This Easy Buttercream Frosting Recipe is FABULOUS for Cupcakes

Notes on Making Chocolate Peppermint Cupcakes

  • Even if you are tempted, do not change out the main ingredients in this recipe unless it is a recommendation above.
  • Grease-proof cupcake liners are the best thing ever! Not only do your cupcakes look more professional, but they won’t stick to the paper either. If you don’t have them, use TWO cupcake liners.
  • Pop your cupcakes in the fridge for 15 or 20 minutes before frosting them. It will cool the cupcakes by the time you’re done with the frosting.

More Peppermint Desserts

Please Save or Share

Your shares are how this site grows and I sincerely appreciate it. Please save this recipe to your peppermint dessert ideas pin board or share it on Facebook.

V 2 peppermint cupcakes with mocha frosting and peppermint candies on a white plate, next to a bottle of milk with a ribbon tied around the neck on a white and red stripe towel on a wood surface
White Chocolate Peppermint Cupcakes go great with milk
Yield: 24

Andes Mint White Chocolate Peppermint Cupcakes

V 2 peppermint cupcakes with mocha frosting and peppermint candies, one on a white plate and ne on a green napkin, next to a bottle of milk with a ribbon tied around the neck on a white and red stripe towel on a wood surface

These White Chocolate Peppermint Cupcakes with mocha frosting are the perfect dessert idea for the holidays. Spread the holiday cheer by sharing these cake mix cupcakes with your family, and friends, and don’t forget your neighbors. This elevated recipe with white chocolate pudding and Andes chocolate peppermint candies on top will make it to the top of your homemade gift list!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • Cupcake Ingredients:
  • White cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 box of White Chocolate Pudding
  • 3 egg whites
  • Cupcake liners
  • ½ cup Andes Candy Peppermint Bark, crushed or chopped
  • Frosting Ingredients:
  • 1 ½ sticks salted butter, softened
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa powder
  • ¼ cup chocolate syrup
  • 4 cups powdered sugar
  • 3 tablespoons Peppermint Mocha Coffee Creamer
  • 1 large piping bag, 1 large round frosting tip
  • 12 Andes Chocolate Peppermint Candy, cut in half

Instructions

  1. Preheat oven to 350 degrees. Spray or line a standard muffin tin.
  2. Add the cake mix to a large mixing bowl and using an electric hand or stand mixer, mix in the water, oil, and egg whites until well incorporated.
  3. Fold in ½ cup of the candies.
  4. Add batter into the cupcake pan until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting (can put them in the refrigerator).
  5. Using an electric hand or stand mixer, cream the butter until light and fluffy (about 2 minutes).
  6. Mix in the vanilla extract, cocoa powder, and chocolate syrup.
  7. Slowly mix in the powdered sugar and creamer until creamy. Prepare a piping bag and fill the bag with frosting and frost the cupcakes (see tips).
  8. Top each cupcake with one of the cut squares of candy and enjoy.

Notes

To create a mounded cupcake frosting look as I've done here, create a dollop of frosting in the center of the cupcake. Start on the outside edge and pull the frosting in a circular motion until the outside edge is fully covered. Then, lift and draw the frosting tip around and over the frosting mound.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 252Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 94mgCarbohydrates: 35gFiber: 1gSugar: 30gProtein: 2g

All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.

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