Description
These Peppermint Mocha Cupcakes are a festive treat that combines rich chocolate, bold coffee, and refreshing peppermint flavors. Topped with a creamy peppermint buttercream frosting and garnished with crushed candy canes, these cupcakes are perfect for holiday celebrations or any occasion that calls for a sweet indulgence.
Ingredients
Scale
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup hot coffee (or strong brewed espresso)
- 1/2 cup whole milk (or buttermilk)
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
For the Peppermint Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 2–3 tablespoons heavy cream or milk
- Crushed candy canes or peppermint candies (for garnish)
Optional Drizzle:
- 1/2 cup semi-sweet chocolate chips, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Combine the Wet Ingredients: In a small bowl or measuring cup, mix the hot coffee, milk, peppermint extract, and vanilla extract. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes, using a hand mixer or stand mixer. Add the eggs, one at a time, and beat until well combined.
- Alternate Adding Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the coffee mixture in two parts. Start and end with the dry ingredients, mixing until just combined.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Peppermint Buttercream Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Add the peppermint extract and 2 tablespoons of cream or milk. Continue beating until the frosting is light and fluffy. Add more cream if needed to reach your desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the peppermint buttercream. You can use a piping bag or simply spread the frosting with a spatula.
- Garnish and Serve: Sprinkle crushed candy canes or peppermint candies over the frosted cupcakes. For extra flair, drizzle melted chocolate over the top of each cupcake.
Notes
- Substitutions: You can use decaf coffee if you prefer to avoid caffeine. For a dairy-free option, substitute dairy ingredients with non-dairy alternatives.
- Make Ahead: The cupcakes can be baked a day or two in advance. Frost them just before serving to ensure freshness.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300 kcal
- Sugar: 28g
- Sodium: 150 mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg