If you’re searching for a holiday treat that perfectly balances rich chocolate, cool peppermint, and a touch of mocha, look no further than these Peppermint Mocha Cupcakes. With their plush, coffee-infused chocolate cake and swirls of creamy peppermint frosting, each bite feels like a festive celebration. Whether you’re baking for a winter party or treating yourself to a little seasonal magic, these cupcakes are bound to earn rave reviews and requests for the recipe!
Ingredients You’ll Need
The beauty of Peppermint Mocha Cupcakes lies in their blend of classic pantry basics plus a few special flavor-boosters. Every ingredient brings out the depth, softness, or sparkle in these little cakes, making each one irresistible in its own way.
- All-purpose flour: The sturdy base that gives your cupcakes structure and a delicate crumb.
- Unsweetened cocoa powder: For that intense, deep chocolate flavor that pairs perfectly with peppermint.
- Baking powder & baking soda: These leaveners team up to ensure that your cupcakes rise fluffy and light.
- Salt: Just a pinch sharpens all the sweet, chocolatey flavors.
- Granulated sugar: Adds essential sweetness and keeps the cupcakes moist.
- Brown sugar: Deepens the flavor, offering a subtle hint of molasses richness.
- Brewed strong coffee (cooled): Amplifies the chocolate and brings the signature mocha vibe.
- Buttermilk: Infuses tang and helps tenderize the crumb for melt-in-your-mouth softness.
- Vegetable oil: Ensures incredible moisture, so your cupcakes never dry out.
- Large egg: Binds everything together and assists in the rise.
- Vanilla extract: Rounds out the flavors and deepens the chocolate notes.
- Peppermint extract: The aromatic boost that makes these cupcakes sing of the holidays!
- Unsalted butter (softened): The rich, creamy base for your irresistible frosting.
- Powdered sugar: Brings sweetness and structure to the frosting, so it’s fluffy and dreamy.
- Heavy cream: Loosens and fluffs up the frosting, making every swirl silky smooth.
- Crushed peppermint candies: For a sparkling, crunchy topping that looks as good as it tastes.
- Mini chocolate chips or chocolate shavings (optional): Adds a touch of elegance and extra chocolate flair.
How to Make Peppermint Mocha Cupcakes
Step 1: Prep and Line Your Pan
Let’s get started by preheating your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners—this step not only ensures easy release but also sets the stage for an adorable presentation. Taking those few moments to prep right at the beginning keeps the whole baking process running smoothly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisking aerates the ingredients, helping you avoid clumps, so your Peppermint Mocha Cupcakes have that classic, even chocolate crumb.
Step 3: Whisk Together the Wet Ingredients
Grab a large bowl and combine the granulated sugar, brown sugar, cooled coffee, buttermilk, vegetable oil, egg, vanilla extract, and peppermint extract. Mix until the blend is ultra-smooth—the coffee not only deepens the chocolate flavor, but its warmth mingles perfectly with peppermint for that signature holiday taste.
Step 4: Combine Wet and Dry Ingredients
Pour the dry ingredients into the wet ingredients, taking care not to overmix. Just stir until everything is incorporated. Overmixing can make cupcakes dense, so stop as soon as there are no more flour pockets—your batter should look rich, glossy, and irresistible!
Step 5: Fill and Bake
Divide the batter evenly among the prepared liners, filling each about two-thirds full. Pop them in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Savor that chocolate-mocha aroma wafting through your kitchen!
Step 6: Cool Completely
Once baked, let the cupcakes sit in the pan for about 5 minutes to firm up just a bit, then transfer them to a wire rack to cool completely. This is essential—frosting will melt right off warm cupcakes, so patience is truly rewarded here.
Step 7: Make the Peppermint Mocha Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, then drizzle in the peppermint extract and heavy cream. Keep beating until your frosting is fluffy, light, and primal to swoop onto the cupcakes—this is where the magic happens!
Step 8: Frost and Garnish
Pipe or generously spread the frosting onto each cooled cupcake. Sprinkle crushed peppermint candies on top, and if you’re feeling extra festive, toss on some mini chocolate chips or silky chocolate shavings. You’ve just created pure holiday joy in cupcake form.
How to Serve Peppermint Mocha Cupcakes
Garnishes
For a true holiday showstopper, garnish your Peppermint Mocha Cupcakes with a flurry of crushed peppermint candies—the crunch and sparkle are irresistible. Add mini chocolate chips or delicate chocolate curls for an elegant touch. If you’d like, top with a whole mini peppermint stick right before serving for extra charm.
Side Dishes
Enjoy these cupcakes alongside a steaming mug of hot cocoa, fresh coffee, or peppermint tea for a cozy dessert pairing. They also shine next to a platter of fresh berries or a scoop of vanilla ice cream, giving you that lovely contrast of rich and refreshing.
Creative Ways to Present
For a festive dessert table, arrange your Peppermint Mocha Cupcakes on a tiered cake stand studded with candy canes. Gift them in decorative cupcake boxes for neighbors or teachers, or place each one in a fancy paper liner tied with a ribbon for party favors everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peppermint Mocha Cupcakes in an airtight container at room temperature for up to two days. If your kitchen is particularly warm or humid, store them in the fridge to maintain that luscious frosting and moist crumb.
Freezing
If you want to make these cupcakes well in advance, freeze the unfrosted cupcakes individually wrapped in plastic and tucked into a freezer bag. They’ll stay fresh for up to two months. Frosting can also be frozen in a separate airtight container; just thaw everything in the fridge overnight before assembling.
Reheating
If you prefer your cupcakes just slightly warm (trust me, it’s heavenly), zap one in the microwave for 8–10 seconds—just enough to gently soften it without melting the frosting. Frozen cupcakes should be thawed at room temperature before reheating.
FAQs
Can I make Peppermint Mocha Cupcakes without coffee?
Absolutely! If you want to skip the coffee, just substitute with the same amount of milk or hot water. While the mocha flavor will be a bit subtler, you’ll still have an incredible chocolate-peppermint cupcake.
How strong is the peppermint flavor?
The blend is beautifully balanced—refreshing but not overpowering. You can easily adjust the amount of peppermint extract in both the batter and frosting to make it milder or bolder to suit your taste.
Can I make these cupcakes gluten free?
Yes, a good-quality 1:1 gluten-free flour blend will work in place of the all-purpose flour. Just make sure to check that your baking powder and other ingredients are certified gluten free as well.
What’s the secret to a fluffy frosting?
Beating the butter until creamy before adding powdered sugar is key, and don’t rush those extra minutes of mixing at the end with the cream. For cloud-like frosting, ensure your butter is truly softened (not melted!) and sift your powdered sugar if it seems clumpy.
Can I fill the cupcakes with something extra?
Yes! For an extra-indulgent twist, try filling these with a spoonful of chocolate ganache before swirling on the frosting. Just carve a small hole out of the center once they’re cooled, fill, and replace the cake cap before frosting as usual.
Final Thoughts
If you’re looking to make spirits bright and bring the flavors of the holidays into your kitchen, these Peppermint Mocha Cupcakes are simply unbeatable. From the first dreamy bite to the last sprinkle of peppermint, they’re everything cozy, festive, and fun about winter baking. Don’t wait for a special occasion—treat yourself, your family, and your friends to this delightful recipe and watch the smiles appear!
Print
Peppermint Mocha Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the festive spirit with these Peppermint Mocha Cupcakes that perfectly blend the flavors of chocolate, coffee, and mint. These moist and fluffy cupcakes topped with a creamy peppermint frosting are a delightful treat for the holiday season.
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup brewed strong coffee (cooled)
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
For the frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- 1/4 cup unsweetened cocoa powder
- crushed peppermint candies for garnish
- mini chocolate chips or chocolate shavings (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mix granulated sugar, brown sugar, coffee, buttermilk, oil, egg, vanilla extract, and peppermint extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among cupcake liners and bake for 18–20 minutes until a toothpick comes out clean.
- Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy and gradually add powdered sugar and cocoa powder.
- Add peppermint extract and heavy cream, beat until fluffy, and frost the cooled cupcakes.
- Garnish with crushed peppermint candies and optional chocolate chips or shavings.
Notes
- For extra decadence, fill the cupcakes with chocolate ganache before frosting.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 36g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
