Why You’ll Love This Recipe
Peppermint Mocha Chocolate Cupcakes are the perfect fusion of rich chocolate, bold espresso, and refreshing peppermint. These cupcakes are moist, indulgent, and topped with a creamy peppermint frosting that makes them ideal for winter holidays or cozy gatherings. If you love the classic coffeehouse peppermint mocha, you’ll adore this dessert version.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourgranulated sugarsaltbaking powderbaking sodacocoa powdereggsvegetable oilstrong brewed coffee (or espresso)buttermilkvanilla extractpeppermint extractsemisweet chocolate chips
For the Frosting:
unsalted butterconfectioners’ sugarheavy creampeppermint extractcrushed peppermint candies (for topping, optional)
directions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In another bowl, beat the eggs, then mix in oil, buttermilk, coffee, vanilla extract, and peppermint extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the chocolate chips.
Fill each cupcake liner about 2/3 full with the batter.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat butter until fluffy, then gradually add confectioners’ sugar, cream, and peppermint extract until smooth and pipeable.
Frost the cooled cupcakes and sprinkle with crushed peppermint candies if desired.
Servings and timing
This recipe yields approximately 12 cupcakes.Preparation time: 15 minutesBaking time: 18–20 minutesCooling and frosting time: 30 minutesTotal time: 1 hour 5 minutes
Variations
Substitute dark chocolate chips for semisweet for a deeper flavor.
Use white chocolate chips in the batter for contrast.
Add a swirl of chocolate syrup on top of the frosting for extra flair.
Top with mini candy canes for a festive presentation.
Use espresso powder in the batter for a stronger mocha punch.
storage/reheating
Store cupcakes in an airtight container at room temperature for up to 3 days.For longer storage, refrigerate for up to 5 days or freeze (unfrosted) for up to 2 months.To serve from frozen, thaw at room temperature and frost before serving.
FAQs
Can I make these cupcakes without coffee?
Yes, you can substitute hot water or milk, but the coffee enhances the chocolate flavor.
How strong is the peppermint flavor?
It’s noticeable but not overpowering—adjust the extract to your preference.
Can I use store-bought frosting?
Yes, though homemade peppermint frosting offers the best flavor.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend for best results.
How do I prevent the cupcakes from being dry?
Do not overbake and use buttermilk for added moisture.
Can I add peppermint in the frosting only?
Absolutely, for a milder peppermint touch.
Do I need to use liners?
Liners are recommended for easy cleanup and better structure.
Are these cupcakes very sweet?
They are sweet, balanced by the bitterness of cocoa and coffee.
Can I make mini cupcakes?
Yes, adjust baking time to about 10–12 minutes.
Can I double the recipe?
Yes, simply double all ingredients for 24 cupcakes.
Conclusion
Peppermint Mocha Chocolate Cupcakes are a holiday favorite that deliver a perfect balance of rich chocolate, bold coffee, and cool peppermint. Whether for festive parties or quiet winter nights, these cupcakes bring comfort and joy with every bite. Once you try them, they might become a seasonal must-bake in your kitchen.
Print
Peppermint Mocha Chocolate Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Mocha Chocolate Cupcakes are rich, moist chocolate treats infused with espresso and peppermint flavor, topped with a fluffy peppermint buttercream frosting – perfect for the holiday season or any festive occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brewed strong coffee or espresso, cooled
- 1/2 cup whole milk
- 1 tsp peppermint extract
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup powdered sugar (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 1/2 tsp peppermint extract (for frosting)
- 2 tbsp heavy cream (for frosting)
- Crushed peppermint candies or candy canes (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine coffee, milk, and peppermint extract.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each, then mix in vanilla extract.
- Alternate adding dry ingredients and coffee mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly into cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat butter until fluffy. Add powdered sugar, peppermint extract, and heavy cream. Beat until smooth and fluffy.
- Frost cooled cupcakes and sprinkle with crushed peppermint candies.
Notes
- Use high-quality cocoa for best chocolate flavor.
- Add mini chocolate chips for extra richness.
- Store cupcakes in an airtight container for up to 3 days.