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Flourless Chocolate Peppermint Cupcakes
Prep Time
20 mins
Cook Time
15 mins
Resting Time
1 hr
Total Time
1 hr 35 mins
These mini flourless chocolate peppermint cupcakes are rich, fudgy and a perfect Christmas dessert! Flourless chocolate cupcakes are topped with a peppermint ganache and stabilized whipped cream frosting.
Course: Dessert
Cuisine: American
Keyword: flourless chocolate peppermint cupcakes
Servings: 30 cupcakes
Author: Michelle
Flourless Chocolate Cupcakes
  • 1 1/2 cups semisweet chocolate chips
  • 12 Tbsp unsalted butter
  • 1 cup + 2 Tbsp granulated sugar
  • 1/2 tsp salt
  • 2 1/2 tsp espresso powder (optional, but it really adds flavor to the cake)
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp brewed coffee (room temp; milk could be substituted)
  • 4 eggs
  • 3/4 cup Dutch-process cocoa powder
  • 1/4 tsp peppermint extract (you can add more if you prefer; however, peppermint extract is strong. I’d suggest being conservative with the extract and adding extra peppermint flavor with your toppings)
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1/8 tsp peppermint extract
Whipped Cream:
  • 1/2 cup heavy cream
  • 2 Tbsp powdered sugar
  • 1 Tbsp Jell-O White Chocolate Pudding Instant Mix
  • Crushed peppermints
  • Andes peppermint baking chips
  • Peppermint Chocolates (like Dove)
  1. Preheat oven to 375 degrees and put mini cupcake liners in a mini muffin pan (I used a 24-count mini muffin pan). Set aside.

  1. Melt the butter and chocolate chips in a microwave safe bowl in 30-second increments, stirring after each hit in the microwave.

  2. Once melted, stir in the sugar, salt, espresso powder, vanilla extract, peppermint extract and brewed coffee. Mix until combined.

  3. Add the eggs and whisk until combined.

  4. Add in the cocoa powder, and whisk until combined.

  5. Pour the batter into the cupcake liners, filling about 3/4 of the way full (you can get about 30 cupcakes).

  6. Bake for about 15-16 minutes, or until a cake tester comes out clean.

  7. Allow the cupcakes to cool for 5-10 minutes, then allow them to finish cooling on a wire rack.

  1. Heat heavy cream in the microwave or on the stove, until just below a boil. Pour cream over chocolate chips, and allow the mixture to stand 5 minutes. Add in peppermint extract. Whisk the mixture until smooth. Spoon a little bit of ganache onto each cupcake; alternatively, you can dunk the top of each cupcake into the ganache. Allow the ganache to set, about 30 minutes to 1 hour, before piping on the frosting (you can refrigerate the cupcakes to speed up the process).

Whipped Cream:
  1. With a standing mixer or hand mixer, whip the heavy cream and White Chocolate Pudding Mix until soft peaks form. Add in powdered sugar, and whip until the consistency of whipped cream. With a piping bag and star tip, pipe whipped cream onto each cupcake, and sprinkle each with crushed peppermints or crushed peppermint chocolates, if desired.

  2. Store leftovers in the fridge.

  3. Enjoy!

Recipe Notes

*Adapted from King Arthur Flour