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.