If you’re looking for the ultimate festive treat that combines all your favorite holiday flavors in one fluffy, decadent bite, let me introduce you to Peppermint Mocha Cupcakes! These beauties are a delightful twist on the classic combo of rich chocolate and cool peppermint, with a hint of coffee woven throughout for that signature mocha magic. Topped with a dreamy peppermint mocha frosting and a sprinkle of crushed candies or chocolate shavings, they’re truly the cupcake version of your favorite winter coffee shop drink. Trust me, these are the cupcakes you’ll want to show off at your next holiday get-together!
Ingredients You’ll Need
Every component in these Peppermint Mocha Cupcakes is chosen to maximize flavor and give them their beautiful texture. You don’t need anything fancy—just some trusty cupboard staples and a few secret weapons to make each bite irresistibly festive.
- All-purpose flour: Provides structure for the cupcakes while keeping them wonderfully tender.
- Unsweetened cocoa powder: Deepens the chocolate flavor and gives that classic dark color.
- Baking powder and baking soda: A duo that guarantees a supple, light crumb and the perfect rise.
- Salt: Adds balance and brings out the cocoa and peppermint notes.
- Hot brewed coffee: Intensifies the chocolatey flavor and adds depth—your cupcakes won’t taste like coffee, just extra rich!
- Milk: Keeps everything moist and blends the flavors together smoothly.
- Peppermint extract: Infuses the cake and frosting with iconic, refreshing minty flavor.
- Vanilla extract: Softens the peppermint and pulls all the flavors into harmony.
- Vegetable oil: Gives unbeatable moistness to your cupcakes (no dry crumbs here).
- Granulated sugar: Sweetens and creates a beautiful rise and texture.
- Brown sugar: Adds a subtle caramel-y note and extra moisture.
- Large egg: Binds the ingredients together for a perfect, springy cupcake.
- Unsalted butter (softened): The rich base for a fluffy, dreamy frosting.
- Instant espresso powder (optional): Sneaks in a sophisticated mocha layer in the frosting for true coffeehouse vibes.
- Powdered sugar: Makes the frosting silky and easily spreadable.
- Milk or cream: Loosens up the frosting so it’s cloud-like and easy to pipe or swirl.
- Crushed peppermint candies or chocolate shavings: Finishing touches that add crunch or melt-in-your-mouth chocolate decadence.
How to Make Peppermint Mocha Cupcakes
Step 1: Prepare Your Oven and Muffin Tin
First things first: preheat your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners. This not only makes cleanup a breeze but helps your Peppermint Mocha Cupcakes lift cleanly out of the pan for that perfect bakery look.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Make sure everything is well blended—this step ensures your cupcakes bake evenly and you won’t end up with any surprising lumps.
Step 3: Combine the Coffee Mixture
In another bowl (or a large measuring cup), stir together the hot brewed coffee, milk, peppermint extract, and vanilla extract. The hot coffee helps bloom the cocoa flavors, while the extracts weave in that unmistakable peppermint and vanilla aroma.
Step 4: Whisk the Wet Ingredients
In your largest bowl, whisk the vegetable oil, granulated sugar, brown sugar, and egg until the mixture is beautifully smooth and slightly lighter in color. This is what will give your Peppermint Mocha Cupcakes their tender crumb and irresistible moisture.
Step 5: Bring It All Together
Alternately add the dry ingredients and the coffee mixture to the sugar mixture, stirring each addition just until combined. Start and end with the dry ingredients. Don’t overmix—just mix gently until you have a uniform, chocolatey batter.
Step 6: Fill and Bake
Spoon the batter into the lined cupcake tins, filling each cup about two-thirds full. This gives your cupcakes just enough space to rise into lovely, domed tops. Bake for 18 to 20 minutes, or until a toothpick inserted in the center pulls out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Peppermint Mocha Frosting
While the cupcakes cool, beat the softened butter, cocoa powder, and instant espresso powder (if using) together until creamy. Gradually add the powdered sugar, beating until fluffy. Drizzle in milk or cream and peppermint extract, whipping until the frosting is luscious and perfectly spreadable.
Step 8: Frost and Decorate
When the cupcakes are completely cool, generously frost each one—use a piping bag for bakery-style swirls or simply swirl it on with a spatula for a rustic touch. Top with a shower of crushed peppermint candies or a dusting of chocolate shavings for that final flourish.
How to Serve Peppermint Mocha Cupcakes
Garnishes
For extra sparkle, top your Peppermint Mocha Cupcakes with a sprinkle of crushed peppermint candies or shards of shiny chocolate. A tiny peppermint stick or whole candy cane makes an adorable (and edible) garnish for the holiday season.
Side Dishes
These cupcakes are a star all on their own, but pairing them with a mug of hot cocoa, a peppermint latte, or even a scoop of vanilla ice cream makes for the ultimate cozy dessert spread. They also look gorgeous nestled among a platter of assorted holiday cookies.
Creative Ways to Present
Showcase your Peppermint Mocha Cupcakes on a tiered stand for a buffet, or package them individually in clear cupcake boxes as festive edible gifts. For parties, tuck a mini candy cane into the frosting, or dust a little edible glitter for that magical holiday feel.
Make Ahead and Storage
Storing Leftovers
Unfrosted cupcakes can be stored at room temperature in an airtight container for two days, while frosted Peppermint Mocha Cupcakes stay fresh in the refrigerator for up to five days. Just let them come to room temperature before serving, so the frosting is creamy and delicious.
Freezing
Want to enjoy holiday cheer any time of year? Freeze unfrosted cupcakes tightly wrapped for up to three months. Thaw them overnight in the refrigerator, then frost as desired for a treat that tastes freshly baked.
Reheating
If your cupcakes are a bit chilled from storage, let them come up to room temperature naturally. For a quick softening, pop an unfrosted cupcake in the microwave for 5–10 seconds—just enough to take off the chill without drying them out.
FAQs
Can I use regular coffee instead of espresso powder in the frosting?
Absolutely! If you don’t have espresso powder, just leave it out or add a teaspoon of very strong brewed coffee instead. The frosting will still taste rich and chocolaty, with that lovely hint of mocha.
What’s the best way to crush peppermint candies?
Place unwrapped peppermint candies in a zip-top bag, seal it tightly, and give them a good whack with a rolling pin or meat mallet. You’ll get pretty shards and fine dust, both perfect for sprinkling on your Peppermint Mocha Cupcakes.
Can I make these cupcakes gluten-free?
Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Be sure to check that all other ingredients (like baking powder) are gluten-free as well.
How can I make the cupcakes extra moist?
The combination of vegetable oil and brown sugar already helps, but you can fold in a handful of mini chocolate chips for bursts of melty chocolate, or add a splash more milk if the batter seems thick.
Can I prepare the frosting ahead of time?
You sure can! Store your peppermint mocha frosting in the fridge for up to three days. Let it come to room temperature and re-whip it until fluffy before piping or spreading onto your cooled cupcakes.
Final Thoughts
I hope you’re as excited as I am to whip up a batch of Peppermint Mocha Cupcakes! Whether for a holiday party, a bake sale, or a cozy night in, they’re sure to bring a smile to everyone’s face. So grab your mixing bowls and get ready for a little kitchen magic—you might just find they become your new favorite winter treat!
Print
Peppermint Mocha Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of chocolate and peppermint with these delightful Peppermint Mocha Cupcakes. Rich, moist chocolate cupcakes infused with a hint of peppermint, topped with a creamy peppermint mocha frosting and finished with a sprinkle of crushed peppermint candies or chocolate shavings.
Ingredients
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 hot brewed coffee
- 1/2 cup milk
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
Peppermint Mocha Frosting:
- 1/2 cup unsalted butter (softened)
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso powder (optional)
- 2 cups powdered sugar
- 1–2 tablespoons milk or cream
- 1/4 teaspoon peppermint extract
- Crushed peppermint candies or chocolate shavings for topping
Instructions
- Preheat Oven: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, combine hot coffee, milk, peppermint extract, and vanilla extract.
- Combine Ingredients: In a large bowl, whisk together oil, granulated sugar, brown sugar, and egg. Alternate adding dry ingredients and coffee mixture to the sugar mixture, stirring until combined.
- Bake: Divide batter among cupcake liners and bake for 18–20 minutes. Cool completely.
- Make Frosting: Beat butter, cocoa powder, and espresso powder. Gradually add powdered sugar, milk, and peppermint extract until creamy.
- Frost Cupcakes: Frost cooled cupcakes and top with crushed peppermint candies or chocolate shavings.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a richer chocolate flavor, add mini chocolate chips to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
