Print

Peppermint Mocha Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightfully festive Peppermint Mocha Cupcakes combine rich chocolate and coffee flavors with a refreshing hint of peppermint, topped with creamy peppermint buttercream frosting and optional chocolate drizzle and crushed candy cane garnish. Perfect for holiday celebrations or cozy winter treats.

Ingredients

Cupcakes

  • 1/2 cup (8 Tbsp; 113g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1 heaping Tablespoon instant coffee
  • 1/2 cup (41g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (94g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup (120ml) buttermilk

Frosting

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • Salt, to taste

Optional Garnish

  • 4 ounces melted semi-sweet baking chocolate
  • Crushed candy canes

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Set aside to be ready for baking.
  2. Melt Butter and Chocolate: Melt butter and semi-sweet baking chocolate together either in the microwave in 30-second increments, stirring each time, or over low heat on the stovetop until smooth. Stir in instant coffee and allow the mixture to cool slightly.
  3. Combine Dry Ingredients: In a medium bowl, whisk together cocoa powder, all-purpose flour, baking soda, baking powder, and salt to fully combine. Set aside.
  4. Mix Wet Ingredients: In a large bowl, whisk eggs, granulated sugar, light brown sugar, vanilla extract, and peppermint extract until smooth. Add the cooled butter and chocolate mixture and whisk to combine.
  5. Incorporate Dry and Buttermilk: Alternately add half of the dry ingredient mixture, then half of the buttermilk to the wet ingredients, stirring until just combined after each addition. Be careful not to overmix; the batter will be thick and pudding-like.
  6. Fill Cupcake Liners and Bake: Spoon the batter evenly into the prepared cupcake liners. Bake in the preheated oven for 18 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool cupcakes completely before frosting.
  7. Make the Frosting: Using an electric or stand mixer, beat softened butter on medium speed until creamy, about 3 minutes. Gradually add confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract. Increase speed to high and beat for 3 minutes until fluffy. Adjust consistency by adding more sugar if too thin or more cream if too thick. Add salt to balance sweetness as needed.
  8. Decorate the Cupcakes: Frost the cooled cupcakes generously with peppermint buttercream. If desired, drizzle melted semi-sweet chocolate over the cupcakes and sprinkle crushed candy canes on top right before serving.
  9. Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 4-5 days to maintain freshness.

Notes

  • Instant coffee enhances the mocha flavor; use decaf if preferred.
  • Do not overmix the batter to keep cupcakes tender and moist.
  • Room temperature eggs and butter ensure proper mixing and texture.
  • The frosting can be adjusted for sweetness and consistency by adding confectioners’ sugar or cream as needed.
  • For a festive touch, garnish immediately before serving to prevent candy canes from softening.
  • Leftover cupcakes taste best when stored refrigerated and brought to room temperature before serving.

Find it online: https://dishcooks.com/peppermint-mocha-cupcakes-recipe/