Irresistible White Chocolate Peppermint Mousse Cupcake : A Perfect Christmas Treat

The holidays are all about joy, warmth, and indulgence — and nothing captures that spirit quite like a White Chocolate Peppermint Mousse Cupcake. These cupcakes are a heavenly combination of rich chocolate cake, cool peppermint mousse, and velvety white chocolate buttercream frosting. Whether you’re looking for a show-stopping Christmas dessert or just want to surprise loved ones with a festive treat, this recipe is sure to become a seasonal favorite.

Perfect for winter gatherings or cozy nights in, these cupcakes are a delightful blend of elegance and ease. They’re also a wonderful companion to other seasonal desserts like these Pumpkin Twists or this soft Mini Pumpkin Bread with Cinnamon Swirl. Ready to bake?

Save

Why You’ll Love These Peppermint Cupcakes

What makes these peppermint cupcakes so special?

• Flavor harmony: The rich depth of chocolate balances perfectly with the cool brightness of peppermint and sweet white chocolate.
• Surprise center: The mousse filling adds a light, creamy contrast to the moist cake.
• Beautiful for gifting: They look stunning with crushed peppermint and festive piping — ideal for holiday gifting.
• Easy to assemble: The components can be made ahead, making this recipe manageable even during busy seasons.

If you’re a fan of holiday sweets, be sure to try these Pumpkin Cheesecake Truffles as another bite-sized treat to pair with your cupcakes.

Ingredients for Peppermint White Chocolate Cupcakes

Here’s what you’ll need for each delicious layer of these Christmas cupcakes:

For the Cupcakes

• 1 box chocolate cake mix (approx. 432g)
• Ingredients listed on the box (usually eggs, water, oil)

For the White Chocolate Peppermint Mousse

• 1 cup (240 ml) heavy whipping cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon peppermint extract
• 3/4 cup (130g) white chocolate chips, melted and cooled

For the White Chocolate Buttercream

• 1 cup (226g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1/2 cup (90g) white chocolate chips, melted and cooled
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk or cream
• Crushed peppermint candies or sprinkles for topping

Save

Step-by-Step Instructions for Making Peppermint Cupcakes

Step 1: Bake the Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake tin with festive liners. Prepare the cake mix according to package instructions and fill each cupcake liner about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before filling.

Step 2: Make the Peppermint Mousse

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Gently fold in the melted, cooled white chocolate. Chill the mousse for at least 20 minutes so it sets before using.

Step 3: Fill the Cupcakes

Use a cupcake corer or a small knife to remove the centers from each cupcake. Spoon or pipe the chilled mousse into each hole. Replace the tops if you’d like a cleaner finish.

Step 4: Prepare the White Chocolate Buttercream

Beat the butter until fluffy. Add powdered sugar one cup at a time, mixing well. Add in melted white chocolate and vanilla extract. Add milk gradually until the frosting reaches the right consistency. Whip until creamy.

Step 5: Frost and Decorate

Transfer the buttercream to a piping bag with a large star tip. Pipe a swirl on top of each cupcake and finish with crushed peppermint or sprinkles.

Want another fun holiday baking idea? Try these adorable Cauldron Cookies that are perfect for festive trays and themed parties.

Kitchen Tools You’ll Need

Before you begin, make sure you have:

• Cupcake tin and liners
• Mixing bowls
• Electric mixer
• Piping bag and tips
• Measuring cups and spoons
• Cupcake corer or small paring knife
• Spatulas

Expert Tips for Perfect Holiday Cupcakes

• Use good quality white chocolate for a smoother, creamier mousse and frosting.
• Cool your melted chocolate before folding into mousse or buttercream to prevent curdling.
• Chill the mousse long enough so it’s thick and fluffy before filling cupcakes.
• Don’t overfill the centers to avoid overflow when frosting.

These same techniques can be helpful in other filled desserts like Pumpkin Cheesecake Cookies, which also feature creamy centers inside a soft shell.

Common Mistakes to Avoid When Making Christmas Cupcakes

• Overbaking the cupcakes will make them dry — always check with a toothpick at the minimum time.
• Overwhipping the cream can cause it to separate — stop at stiff peaks.
• Frosting too early on warm cupcakes will cause the buttercream to melt.
• Skipping the chill time for mousse might result in runny filling.

For another beginner-friendly dessert, these Strawberry Cloud Cake is a great no-fail option.

Variations: Cupcake Flavors & Peppermint Twists

Customize your peppermint cupcakes with these ideas:

• Use a vanilla or red velvet cake base.
• Add chocolate chips or chopped peppermint bark to the batter.
• Flavor the mousse with mint chocolate or a swirl of strawberry for a twist.
• Try crushed Pumpkin Cookies instead of candy canes for a fusion flavor.

Serving & Presentation Ideas for Petit Four-Inspired Cupcakes

These cupcakes double as mini petit gateaux, perfect for holiday dessert tables. Serve them on tiered platters with fresh mint leaves or edible glitter. For gifting, place each cupcake in a decorative cupcake box or wrap them in cellophane with a ribbon.

If you’re curating a full dessert buffet, balance with lighter treats like Fruit Dip or seasonal snacks like Snake Charmers Pretzels.

How to Store White Chocolate Peppermint Mousse Cupcakes

• Refrigerator: Store in an airtight container for up to 4 days. Let come to room temperature before serving.
• Freezer: Freeze the unfrosted cupcakes for up to 2 months. Fill and frost once thawed.

Avoid freezing mousse-filled cupcakes as the mousse may become watery after thawing.

Perfect Pairings: What to Serve With Peppermint Cupcakes

These cupcakes go well with warm drinks like spiced teas, peppermint hot cocoa, or something refreshing like Lavender Lemonade. For a hearty breakfast or brunch pairing, serve them alongside these Cinnamon Roll Breakfast Bake or Mini Pancake Cereal.

Save

Frequently Asked Questions (FAQs)

Can I make the mousse a day ahead?
Yes! Just store it in an airtight container in the refrigerator.

Can I use homemade cake instead of a box mix?
Absolutely. If you prefer scratch baking, your favorite chocolate cupcake recipe will work.

Do I need a cupcake corer?
Not necessarily — a small knife or spoon works fine for removing the centers.

Can I make a peppermint-free version?
Yes! Just leave out the peppermint extract for a rich white chocolate mousse cupcake instead.

Is this recipe gluten-free?
Use a gluten-free chocolate cake mix and check that all other ingredients are gluten-free.

Final Thoughts & Call to Action

These White Chocolate Peppermint Mousse Cupcakes combine everything we love about the holiday season — indulgence, surprise, and a touch of magic. With rich chocolate, airy mousse, and a snowy swirl of buttercream, they’re a hit at any event and a beautiful addition to your baking repertoire.

If you enjoyed this recipe, please share it with your friends and family! Don’t forget to subscribe to our blog for more holiday dessert ideas and creative cupcake flavors. Ready to bake more? Be sure to try our Halloween Brownie or Cheesecake-Stuffed Cookies next!

Print