Peppermint Chocolate Tea Cupcakes



Peppermint Chocolate Tea cupcakes bring two favorites together in a new and wonderful way

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Peppermint Chocolate Tea Cupcakes

Happy Christmas, humans! Here’s my present to you: another tea recipe. Are you tired of this yet?



I could tell you some heartwarming (or motorwarming) story about how tea reminds me of the holidays and family and friends and that’s why I’ve been baking with it so much lately.

But that’s a lie. I just really like baking with tea. I have so much tea in the kitchen right now it’s literally spilling everywhere. I’ve got piles and jars and drawers full of tea. It’s starting to TEA me off!

No, it’s actually not, I was just trying to make a hilarious joke. Was it successful? You tell me. But my mental gut is saying no.



I mean, I’ve even got sugar cookie tea. That’s gotta go in fudge sometime soon, right?

For now, here’s a peppermint tea recipe. What I love about this is how easily you can control the intensity of the tea flavor. Want it subtle? Use 2 tea bags. Want it shouting from the rooftop? Use four or five. These are so deliciously Christmas-y you’ll want to make them even though the holidays are almost over. If Christmas in July can be a thing, why not Christmas in January… February… March…?


Here’s the recipe :


Chocolate Peppermint Tea Cupcakes
makes 24
adapted from Hershey’s

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2-4 peppermint tea bags, depending on how much flavor you want
1 cup boiling water

1. Preheat oven to 350 degrees. Line two muffin tins with baking cups.

2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Stir in eggs, milk, and vegetable oil until combined.

3. Steep the tea bags in the boiling water for about 3 minutes. Remove the bags and squeeze out any excess liquid. Add the tea to the batter and carefully stir, mixing until combined and the batter has thinned.

4. Fill baking cups 2/3 of the way full. Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Chocolate Peppermint Buttercream
(double if you want to frost the cupcakes high, like in the photos)
adapted slightly from Savory Sweet Life

1 cup (2 sticks) unsalted butter, softened
3-1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 tsp salt
1 tsp peppermint extract
2-3 tbsp milk

1. In a large bowl, cream together butter, powdered sugar, cocoa, and salt. Add peppermint extract. Add milk, one tablespoon at a time, until your desired consistency is reached.

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