Peppermint Mocha Cupcakes Recipe

This Peppermint Mocha Cupcakes recipe is a real treat for the holiday season and so easy to make! No fancy café equipment needed, just melt the chocolate and espresso together and let the oven work its magic to create a rich, caffeinated, and minty masterpiece. Make it once and you’ll never go back to store-bought holiday treats again! It’s delicious with a hot cup of coffee, a cold glass of milk, a scoop of vanilla bean ice cream, a handful of crushed candy canes; in fact most things.

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Peppermint Mocha Cupcakes Recipe Ingredients

For the Mocha Cupcakes:

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

For the Peppermint Vanilla Frosting:

• 1 cup (226 g) unsalted butter, softened to room temperature
• 3–4 cups (360–480 g) confectioners’ sugar
• 1/4 cup (60 ml) heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon peppermint extract
• Salt, to taste
• Optional garnish: 4 ounces melted semi-sweet chocolate and crushed candy canes

How To Make Peppermint Mocha Cupcakes Recipe

1. Melt the mocha base: Preheat your oven to 177 C (350 F). Line a 12-count muffin pan with cupcake liners. In a microwave-safe bowl, melt the butter and 2 ounces of semi-sweet chocolate in 30-second increments, stirring between each until smooth. Stir in the heaping tablespoon of instant coffee while the mixture is still warm so it dissolves completely. Set it aside to cool slightly.
2. Combine dry and wet: In a medium bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt. In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, vanilla, and peppermint extract until smooth.
3. Form the pudding batter: Pour the cooled chocolate/butter mixture into the egg mixture and whisk until glossy. Alternating in two batches, add the dry ingredients and the buttermilk. Stir until just combined. Do not overmix! The batter will be very thick, almost like a chocolate pudding.
4. Bake to perfection: Divide the thick batter between the 12 liners. Bake for 18 minutes. You’ll know they are ready when a toothpick inserted in the center comes out clean. Allow them to cool completely on a wire rack before frosting.
5. Whip the airy frosting: Beat the softened butter on medium speed for 3 minutes until very creamy. Add the confectioners’ sugar, heavy cream, vanilla, and peppermint extract. Increase the speed to high and beat for 3 full minutes. This long whipping time is the secret to a professional, cloud-like frosting. Add salt if it feels too sweet.
6. Decorate and serve: Frost the cooled cupcakes generously. If you want to go the extra mile, drizzle with melted chocolate and sprinkle with crushed candy canes right before serving for that classic holiday crunch.

Recipe Tips

• Instant Coffee is Key: Don’t skip the instant coffee! It doesn’t make the cupcakes taste like a strong cup of black coffee; instead, it intensifies the chocolate notes, making them taste much richer.
• Thick Batter: Don’t be alarmed by the batter consistency. Unlike some thin cupcake batters, this mocha base is very thick. This results in a dense, fudge-like crumb that stands up well to the peppermint frosting.
• Buttermilk Science: The acidity in the buttermilk reacts with the baking soda to create a tender, soft cupcake. If you don’t have buttermilk, you can make a quick version by adding 1/2 tablespoon of lemon juice to 1/2 cup of whole milk.
• Candy Cane Timing: If you are using crushed candy canes for garnish, add them at the very last second. If they sit on the frosting for too long, they will start to melt and “bleed” red color into the white frosting.

What To Serve With Peppermint Mocha Cupcakes?

This Peppermint Mocha Cupcakes Recipe is a rich, festive treat that needs a creamy or hot pairing! A Hot Mug of Peppermint Tea is the quintessential choice for an extra minty afternoon. For a more indulgent dessert, a side of Warm Chocolate Ganache adds a lovely molten element that pairs perfectly with the cool peppermint frosting! A Glass of Cold Whole Milk or a Hot Espresso pairs wonderfully with the mocha and candy cane notes.

How To Store Peppermint Mocha Cupcakes

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
• Room Temperature: If your kitchen is cool, they can sit out for up to 1 day, but the cream in the frosting means the fridge is the safest bet for long-term storage.
• Freezing (Unfrosted): You can bake the cupcakes ahead of time and freeze them for up to 3 months. Thaw them overnight in the fridge and frost them fresh for the best results.

Peppermint Mocha Cupcakes Nutrition Facts

• Calories: 410 kcal (per cupcake)
• Total Fat: 24 g
• Saturated Fat: 15 g
• Cholesterol: 85 mg
• Sodium: 210 mg
• Total Carbohydrates: 48 g
• Sugar: 38 g
• Protein: 4 g
• Fiber: 2 g

Nutrition information is estimated and based on a yield of 12 cupcakes.

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