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Cool, creamy and coated in silky milk chocolate, these peppermint buttercream candies are the homemade version of your favorite peppermint candies, like Junior Mints. With a rich, buttery center infused with refreshing peppermint and enveloped in a crisp chocolate shell, these treats are perfect for the holidays, gift-giving, or satisfying your mint chocolate cravings. They’re simple to make, with just a few pantry staples, and are guaranteed to impress!

Three yummy chocolate truffles chill on a dark surface, with one showing off its creamy white filling. In the blurry background, theres a wooden box teasing more goodies. These treats totally remind you of festively indulgent peppermint buttercream candies—perfect for sprucing up your dessert game!.

The Chemistry of Peppermint Buttercreams

Creating the perfect peppermint buttercream candies involves balancing temperature and technique to achieve a creamy, dreamy filling and a smooth chocolate coating:

  • Creamy Base– Combining room-temperature butter and powdered sugar creates a rich, stable base for the buttercream filling. Heavy cream ensures the texture is soft and luscious.
  • Perfect Peppermint Flavor– A small amount of peppermint extract goes a long way. Be careful not to overdo it, as the flavor can quickly become overpowering.
  • Chocolate Coating– Using milk chocolate compound ensures the coating is smooth, easy to work with, and sets perfectly without the need for tempering.
  • Freezing for Ease– Chilling the buttercream balls before dipping in chocolate ensures they hold their shape and stay smooth during the coating process.

Ingredients Needed for Homemade Peppermint Buttercream Candies

Unsalted Butter

Creates a creamy, rich base. Use high-quality butter for the best flavor.

Powdered Sugar

Sweetens the filling while keeping it smooth and stable.

Heavy Cream

Adds richness and helps achieve the peppermint texture.

Peppermint Extract

The key ingredient for that refreshing minty flavor.

Compound Milk Chocolate

Ideal for a smooth and glossy coating that sets beautifully. You can also use melted dark or white chocolate.

Crushed Candy Canes (optional)

Sprinkle on top of the chocolate coating for crunch and holiday flair.

Food Coloring (optional)

Add a few drops of green or red food coloring to the buttercream for a festive look.

Three chocolate truffles chill on a dark surface, topped with crushed peppermint candy. The airs filled with the sweet scent of peppermint buttercream, and theres a wooden background setting off this tasty scene.

How to Make Homemade Peppermint Buttercream Candies

Make the Peppermint Buttercream

  1. Beat the butter and sugar. In a stand mixer fitted with a paddle attachment, or a large bowl with a hand mixer, beat 1 cup of unsalted butter and 3 cups of powdered sugar on medium speed until smooth and fluffy.
  2. Add the Cream and Peppermint Extract. Pour in 1 tablespoon of heavy cream and 1/2 teaspoon of peppermint extract. Mix at medium to high speed for 1-2 minutes until the buttercream is light and creamy. Scrape down the sides of the bowl as needed.

Form the Buttercream Balls

  1. Scoop and shape. Portion the buttercream onto a parchment-lined baking sheet using a small cookie scoop or teaspoon. Roll each scoop between your hands to create smooth balls.
  2. Chill. Place the buttercream balls in the freezer for 15-20 minutes, or until firm.

Coat the Buttercreams in Chocolate

  1. Melt the chocolate. Place 2 cups of milk chocolate compound in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until thoroughly melted and smooth. Let the chocolate cool slightly to avoid melting the buttercream balls.
  2. Dip the buttercreams. Dip each buttercream ball into the melted chocolate using a slotted spoon or dipping tool, ensuring it’s fully coated. Lift it out, allowing any excess chocolate to drip off, and place it back onto the parchment paper.
  3. Option Toppings. While the chocolate is still wet, sprinkle crushed candy canes or holiday sprinkles on top for decoration.
  4. Set. Let the coated buttercreams sit at room temperature or in the refrigerator until the chocolate is firm.
Imagine chocolate truffles lounging in red paper cups. One upfront has a bite taken out, showing off its creamy peppermint buttercream center. In the background, more truffles are chilling slightly out of focus. These would be awesome for your next candy-making adventure!.

Tips for Making Peppermint Buttercream Candies

  • Use Room-Temperature Ingredients– Soft butter blends more easily with powdered sugar, ensuring a smooth buttercream filling.
  • Work in Batches– Keep unused buttercream balls in the freezer while dipping to prevent softening.
  • Control Peppermint Flavor– Start with 1/2 teaspoon of peppermint extract and adjust to taste- too much can overpower the filling.

Storage Tips

Room Temperature– Store in an airtight container for up to 3 days.

Refrigerator– Keep in the fridge for up to 2 weeks. Bring to room temperature before serving for the best flavor.

Freezing– Freeze buttercreams (coated or uncoated) for up to 3 months. Thaw in the refrigerator before serving.

Three chocolate truffles chill out on a dark background—ones already had a nibble taken, showing off its creamy white buttercream insides. Little chocolate bits are sprinkled around, making the scene super tempting for anyone with a sweet tooth!.

Making Homemade Candies in Advance

  • Prepare in stages. The buttercream filling can be made and frozen days in advance. Dip in chocolate on the day of serving for the freshest coating.
  • Wrap the buttercreams in cellophane bags or holiday tins for a beautiful, homemade gift. Add a few more candies for holiday gifting like my homemade caramel candies.

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Homemade Buttercream Candy Troubleshooting

Freezing the buttercream balls for 15-30 minutes ensures they stay firm when dipped into warm melted chocolate.

Absolutely! Dark chocolate offers a rich, slightly bitter contrast to the sweet peppermint filling. In contrast, white chocolate provides a creamy, sweet twist.

Yes! You can use a wooden spoon or hand whisk, but make sure the butter is very soft and mix thoroughly for a smooth texture.

Homemade Candy is Just Better

  • Classic Holiday Flavor– The creamy peppermint filling paired with chocolate makes these candies a festive must-have.
  • Customizable– Add crushed candy canes for crunch or color the buttercream filling for a festive twist.
  • Perfect for gifting– Wrap these candies in holiday-themed boxes or bags for a thoughtful homemade gift.
  • Easy to Make Ahead– These buttercreams can be prepped in advance and stored in the freezer for later.

Peppermint buttercreams are the perfect combination of indulgence and refreshment, making them a standout addition to any holiday dessert spread. Whether savored alone or shared with loved ones, these homemade candies will leave a lasting impression. Happy candy-making!

Check out these two chocolate-covered peppermint buttercream candies! Ones got a bite taken out, showing its yummy white filling. In the back, theres a wooden tray loaded with more goodies. A sign above says “Homemade Peppermint Buttercream Candies,” just begging you to give this tasty treat a try!.

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Three yummy chocolate truffles chill on a dark surface, with one showing off its creamy white filling. In the blurry background, theres a wooden box teasing more goodies. These treats totally remind you of festively indulgent peppermint buttercream candies—perfect for sprucing up your dessert game!.

Homemade Peppermint Buttercream Candies

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Author: Madison Reid
Total Time: 40 minutes
Prep Time: 10 minutes
Chill Time: 30 minutes
Servings: 48
Print Recipe Pin Recipe
These soft peppermint buttercream candies are like the homemade version of Junior Mints (but so much better)

Ingredients 

Buttercream

  • 1 cup unsalted butter
  • 3 cups powdered sugar
  • 1 tbsp heavy cream
  • 1/2 tsp peppermint extract

Chocolate

  • 2 cups milk chocolate **compound chocolate

Instructions

Buttercream

  • In a standing mixer, with the paddle attachment, or in a bowl with a hand mixer, combine 1 cup unsalted butter, 3 cups powdered sugar, 1 tablespoon heavy cream, & 1/2 teaspoon peppermint extract. Once the ingredients are combined, beat on high-speed for 2 minutes until the frosting is light in color and fluffy in texture.
  • With a tiny cookie scoop, scoop out the buttercream onto a cookie sheet lined with parchment paper.
  • Place the pan in the freezer for 15 – 30 minutes
  • Melt the 2 cups of compound chocolate in the microwave slowly, only 30 seconds at a time, and stir in between.
  • Remove the cold buttercream balls from the freezer, roll the balls in between your hands to smooth them out.
  • Drop them into the melted chocolate, removing them with a slotted spoon or fork. Let excess chocolate drip off before placing them back on the parchment paper to set.
  • Once the chocolate has set, they are ready to enjoy!

Nutrition

Calories: 101kcal Carbohydrates: 12g Protein: 0.3g Fat: 6g Saturated Fat: 4g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 11mg Sodium: 2mg Potassium: 23mg Fiber: 0.4g Sugar: 11g Vitamin A: 123IU Vitamin C: 0.002mg Calcium: 3mg Iron: 0.2mg
Course: Dessert

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