Source: CanolaInfo Test Kitchen | Category: Baking, Dessert

Mini Peppermint Cupcakes

Ring in the season with peppermint-topped, chocolate cupcakes. Canola oil makes the cupcakes light and fluffy. These bite-sized, mouth-watering treats will get your guests in the mood to celebrate the holidays in style!

Mini Peppermint Cupcakes


  • Cupcake
  • 1 1/2 cups all-purpose flour 375 mL
  • 3/4 cup granulated sugar 175 mL
  • 1 tsp baking soda 5 mL
  • 1 tsp salt 5 mL
  • 1/2 cup cocoa powder 125 mL
  • 1/2 cup canola oil 125 mL
  • 1 cup skim milk 250 mL
  • 1 tsp vinegar 5 mL
  • 1 tsp peppermint extract 5 mL
  • Chocolate Glaze
  • 1/2 cup heavy cream 125 mL
  • 4 oz bittersweet chocolate, chopped 125 g
  • 1 Tbsp honey 15 mL
  • 1/2 Tbsp prepared coffee 7 mL


  • 1. Preheat oven to 350 °F (180 °C). 
  • 2. Line mini cupcake pan with paper cupcake liners. 
  • 3. In medium bowl, mix together flour, sugar, baking soda, salt and cocoa powder. In large bowl, mix canola oil, milk and vinegar. 
  • 4. Add half of dry ingredients into oil. When well combined, add peppermint extract. Slowly mix in remaining dry ingredients until fully combined and free of lumps. 
  • 5. Scoop batter into cupcake liners with small ice cream scoop or spoon. Bake cupcakes for 12 minutes. Cool completely on rack.
  • 6. While cupcakes are cooling, make glaze. In saucepan, mix cream, chocolate, honey and coffee on low heat. Stir until smooth. Let cool. 
  • 7. Dip cooled cupcakes in chocolate glaze. Place on rack and sprinkle with crushed peppermint candies. Let glaze harden.
  • Tip: To crush the peppermint candies, put them in a zip-top bag and crush with a rolling pin or use a food processor.


36 mini cupcakes

serving size

1 mini cupcake

nutritional analysis

Per Serving

Total Fat5 g
Saturated Fat1.5 g
Cholesterol5 mg
Carbohydrates15 g
Fiber0 g
Sugars10 g
Protein1 g
Sodium100 mg
Potassium41 mg