If you’re searching for a festive and absolutely irresistible treat, this Peppermint Mocha Cupcakes Recipe is about to become your new go-to. Imagine tender chocolate cupcakes infused with coffee and a whisper of cool peppermint, all crowned by the most luscious peppermint-chocolate buttercream and a sprinkle of crushed candies. Ideal for winter gatherings, Christmas dessert tables, or any time you crave a bakery-worthy delight with cozy café vibes, these cupcakes are a masterpiece in every bite.

Peppermint Mocha Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

All you need is a handful of pantry staples and a couple of flavorful add-ins to create the magic behind this Peppermint Mocha Cupcakes Recipe. Every ingredient serves a purpose, whether building the rich chocolatey depth, the soft crumb, or that signature minty sparkle that makes these cupcakes unforgettable.

All-purpose flour: This forms the foundation, giving your cupcakes structure and tenderness.
Unsweetened cocoa powder: Deepens the chocolate flavor and gives the cakes their dramatic, decadent color.
Baking powder: Helps the cupcakes rise to light, fluffy perfection.
Baking soda: Works alongside the baking powder for just the right lift and airy texture.
Salt: A pinch pulls out all those lovely chocolate and coffee notes, balancing the sweetness.
Granulated sugar: Adds sweetness and ensures a fine, moist crumb.
Brown sugar: Infuses moisture and a gentle caramel undertone that pairs beautifully with chocolate.
Brewed strong coffee (cooled): Amplifies the mocha personality without overpowering.
Buttermilk: Makes the cupcakes extra tender and keeps them from drying out.
Vegetable oil: Gives you that incredibly soft texture and stays moist even after a few days.
Large egg: What binds everything together for perfect batter consistency.
Vanilla extract: A dash of warmth that rounds out the peppermint and chocolate flavors.
Peppermint extract: Just the right punch of minty freshness without being overwhelming.
Mini chocolate chips (optional): A surprise chocolate burst in every bite—yes, please!
Unsalted butter (softened, for frosting): Forms the creamy, dreamy base for your luxurious frosting.
Powdered sugar (for frosting): Sweetens and thickens for that perfectly pipeable swirl.
Unsweetened cocoa powder (for frosting): Lends a deep chocolate taste and rich hue to the frosting.
Heavy cream (for frosting): Guarantees a silky-smooth, whipped finish for the topping.
Peppermint extract (for frosting): Doubles up on that bright, festive flavor throughout.
Crushed peppermint candies (for topping): Adds crunch, color, and instant holiday cheer!
Chocolate shavings (optional, for topping): A touch of decadence for extra chocolate lovers.

How to Make Peppermint Mocha Cupcakes Recipe

Step 1: Prep Your Cupcake Liners and Oven

Begin by preheating your oven to 350°F, which ensures your cupcakes will bake evenly. Line a standard muffin tin with 12 cupcake liners—this makes cleanup effortless and keeps your cupcakes looking bakery-perfect once baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisking well at this stage guarantees a uniform crumb, so you don’t have flour clumps or cocoa pockets later.

Step 3: Build the Wet Mixture

Grab your largest mixing bowl and combine the granulated sugar, brown sugar, brewed coffee (make sure it’s cooled), buttermilk, vegetable oil, egg, vanilla extract, and peppermint extract. Whisk until everything is smooth and glossy—it’s the aroma of chocolate, coffee, and mint all in one bowl!

Step 4: Combine Wet and Dry Mixtures

Gently add the dry ingredients into the wet, mixing just until combined. Avoid over-mixing so the cupcakes stay tender. If you’re adding mini chocolate chips, fold them in now for a little chocolate surprise in every cupcake.

Step 5: Fill and Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for the perfect rise. Pop them in the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before you even think about frosting—they’re worth the wait!

Step 6: Whip Up the Frosting

To make your peppermint-chocolate buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low so the sugar doesn’t fly everywhere. Add the heavy cream and peppermint extract, then crank up the mixer to beat until your frosting is light, fluffy, and good enough to eat by the spoonful.

Step 7: Frost and Decorate

Once the cupcakes are fully cool, pipe or spread that generous peppermint-chocolate frosting over the top. Finish with a shower of crushed peppermint candies and, if you’re feeling fancy, a scattering of chocolate shavings. Snap a photo, then enjoy every bite!

How to Serve Peppermint Mocha Cupcakes Recipe

Garnishes

Classic toppings for this Peppermint Mocha Cupcakes Recipe include crushed peppermint candies, which add glittery pop and crunch, plus a few chocolate shavings for extra wow factor. If you’re serving for a party, a mini candy cane or even a dusting of edible glitter can make them look like the star of any dessert table.

Side Dishes

Pair these cupcakes with piping hot coffee, peppermint hot chocolate, or even a scoop of vanilla bean ice cream. If you’re offering them at a brunch or dessert buffet, they go splendidly next to a fruit salad or a fresh berry compote for a bit of tang to balance the rich sweetness.

Creative Ways to Present

Try stacking the cupcakes on a festive cake stand for a stunning centerpiece, or tuck them into decorative holiday boxes for tasty edible gifts. For parties, arrange them in a wreath shape on a large platter and nestle a few sprigs of fresh mint among them—it’s a peppermint fantasy brought to life!

Make Ahead and Storage

Storing Leftovers

To keep your Peppermint Mocha Cupcakes Recipe cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. Beyond that, pop them in the refrigerator, where they’ll stay moist and flavorful for up to 5 days—just let them come to room temp before indulging for the softest texture.

Freezing

You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and then in foil. They’ll keep beautifully for up to 2 months. Simply thaw overnight, then frost and decorate just before serving for cupcakes that taste freshly baked.

Reheating

If you want that bakery-fresh effect, bring cupcakes to room temperature after refrigeration. For a warm, gooey treat, remove the frosting (if possible), microwave the cupcake for 10–15 seconds, then return the frosting—or simply enjoy as is for a quick, cozy pick-me-up.

FAQs

Can I make this Peppermint Mocha Cupcakes Recipe without coffee?

Absolutely! Substitute the coffee with an equal amount of hot water or milk. The chocolate flavor will still come through wonderfully—you’ll just lose a bit of the mocha edge.

Is there a dairy-free version of these cupcakes?

Yes, you can use any plant-based milk in place of buttermilk (add a teaspoon of vinegar or lemon juice for tang) and swap the butter with a vegan alternative. Use dairy-free chocolate chips to keep everything plant-based.

Can I double the Peppermint Mocha Cupcakes Recipe for a crowd?

Definitely. Simply double all ingredients and divide the batter among two muffin tins. Keep an eye on baking times; they may need an extra minute or two depending on your oven and pan placement.

What’s the best way to crush peppermint candies for topping?

Place the candies in a sturdy zip-top bag and smash with a rolling pin or meat mallet. For the finest pieces, pulse briefly in a food processor—just don’t over-process or they’ll turn powdery!

How can I make the frosting festive and colorful?

Add a drop or two of red food coloring to your frosting for a playful pink hue, or swirl together white and chocolate peppermint frosting for a marbled effect. Top with sprinkles or more crushed candy for extra flair.

Final Thoughts

This Peppermint Mocha Cupcakes Recipe is pure holiday joy wrapped up in every bite. Whether you’re treating yourself on a chilly afternoon or spreading cheer at your next festive gathering, these cupcakes always deliver a burst of chocolate-mint magic. Give the recipe a try—you’ll be coming back for seconds!

Peppermint Mocha Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of rich chocolate and refreshing peppermint with these decadent Peppermint Mocha Cupcakes. Perfect for holiday celebrations or any time you crave a festive treat.

Ingredients

Scale

Cupcake:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
½ cup brewed strong coffee (cooled)
½ cup buttermilk
⅓ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
½ cup mini chocolate chips (optional)

Frosting:

1 cup unsalted butter (softened)
3 cups powdered sugar
¼ cup unsweetened cocoa powder
2 tablespoons heavy cream
½ teaspoon peppermint extract
crushed peppermint candies (for topping)
chocolate shavings (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: to 350°F and line a muffin tin with 12 cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Combine wet ingredients: In a large bowl, mix sugars, coffee, buttermilk, oil, egg, vanilla extract, and peppermint extract until smooth.
Blend: Gradually add dry ingredients to wet ingredients, mix until combined. Fold in mini chocolate chips if using.
Bake: Fill cupcake liners, bake for 18-22 minutes. Cool cupcakes.
Make frosting: Beat butter until creamy, gradually add powdered sugar and cocoa. Mix in heavy cream and peppermint extract until fluffy.
Frost cupcakes: Pipe or spread frosting on cooled cupcakes. Top with crushed peppermint candies and chocolate shavings.

Notes

For a stronger mocha flavor, use espresso instead of coffee.
Add a drop of red food coloring to the frosting for a festive pink tint.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American