Peppermint Mocha Cupcakes Recipe
If you’re searching for a delightful treat that combines the rich comfort of coffee with the refreshing zing of peppermint, this Peppermint Mocha Cupcakes Recipe is about to become your new favorite. These cupcakes are beautifully moist and loaded with deep chocolate flavor, brightened by peppermint’s cooling lift and a luscious buttercream frosting that’s both creamy and light. Whether you’re baking for a special occasion or just craving a cozy indulgence, these cupcakes capture the magic of a holiday café in every bite, perfect for sharing and savoring any time.
Ingredients You’ll Need
Each ingredient in this Peppermint Mocha Cupcakes Recipe is carefully chosen to create the perfect balance of flavors and textures. From the cocoa powder that adds a rich chocolate backbone, to the vibrant peppermint extract that brings a festive note, every item plays a vital role in building these irresistible little cakes.
- All-purpose flour: The base of your cupcake structure, providing tenderness and crumb.
- Unsweetened cocoa powder: Adds deep chocolate flavor and a dark, inviting color.
- Baking soda and baking powder: These leavening agents ensure the cupcakes rise beautifully and stay fluffy.
- Salt: Enhances all the flavors and balances the sweetness.
- Hot coffee or espresso: Intensifies the mocha taste giving a robust backdrop to the cupcakes.
- Whole milk or buttermilk: Provides moisture and helps keep the crumb soft and tender.
- Peppermint extract: The star flavor that delivers the refreshing, minty punch.
- Vanilla extract: Rounds out the flavor profile with warm, sweet notes.
- Unsalted butter: Adds richness both in the batter and the frosting for a velvety texture.
- Granulated sugar: Sweetens the batter perfectly without overpowering the other flavors.
- Large eggs: Bind everything together while adding lightness.
- Powdered sugar: Essential for smooth, decadent frosting that holds its shape.
- Heavy cream or milk: Adjusts frosting consistency and adds creaminess.
- Crushed candy canes or peppermint candies: Provides a lovely festive crunch and decorative touch on top.
- Semi-sweet chocolate chips: Melted for drizzling, adding a glossy and irresistible finish.
How to Make Peppermint Mocha Cupcakes Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C) – this ensures it’s at the perfect temperature to bake your cupcakes evenly. Line a 12-cup muffin tin with cupcake liners to keep your cupcakes from sticking and make cleanup easier.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined. This blends the leavening and chocolate evenly so every cupcake bakes up perfectly rich and tall.
Step 3: Combine the Wet Ingredients
In a separate bowl or measuring cup, mix the hot coffee (or espresso), milk, peppermint extract, and vanilla extract. The warmth of the coffee will enhance that mocha flavor, while the peppermint adds brightness that makes these cupcakes stand out.
Step 4: Cream Butter and Sugar
Using a hand mixer or stand mixer, beat the softened butter and granulated sugar together for 2-3 minutes until the mixture is light and fluffy. This aeration is key for tender cupcakes. Then, add the eggs one at a time, beating well after each addition to ensure the batter is smooth and uniform.
Step 5: Alternate Adding Dry and Wet Ingredients
Slowly add the dry ingredients to the butter mixture in three additions, alternating with the coffee mixture in two additions. Beginning and ending with the dry ingredients, mix just until combined after each addition. This careful folding keeps the batter light without overmixing, which can toughen the cupcakes.
Step 6: Fill and Bake
Divide the batter evenly among your cupcake liners, filling each about two-thirds full so they have room to rise beautifully. Bake in your preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack — patience here will reward you with perfectly textured cupcakes!
Step 7: Make the Peppermint Buttercream Frosting
Beat the softened butter in a medium bowl until creamy, then gradually add powdered sugar, one cup at a time, mixing until smooth and fluffy. Stir in peppermint extract and 2 tablespoons of cream or milk, beating until the frosting is light and spreadable. Add more cream if needed for your desired frosting consistency — it should be luscious but firm enough to hold its shape.
Step 8: Frost and Garnish
Once cupcakes are completely cool, frost generously using a piping bag for beautiful swirls or a spatula for a rustic charm. Top with crushed candy canes or peppermint candies to add a festive, textured crunch. For an extra special touch, drizzle with melted semi-sweet chocolate for a glossy, decadent finish.
How to Serve Peppermint Mocha Cupcakes Recipe
Garnishes
Crushed candy canes are not just a colorful garnish but also bring a satisfying peppermint crunch that complements the smooth frosting. You might also experiment with mini chocolate chips, peppermint bark shards, or a dusting of edible glitter to add sparkle for holiday parties or special occasions.
Side Dishes
Serve these cupcakes alongside a bold espresso or a steaming mug of hot chocolate with whipped cream to elevate the mocha notes. For a lighter pairing, peppermint tea or a simple glass of cold milk helps balance the richness while refreshing the palate.
Creative Ways to Present
For a fancy dessert table, arrange these cupcakes on a tiered cake stand adorned with fresh peppermint sprigs or evergreen branches. Wrapping each cupcake in mini cupcake wrappers with festive patterns can add charm, or place them in decorative boxes as thoughtful homemade gifts that will wow friends and family.
Make Ahead and Storage
Storing Leftovers
You can store leftover Peppermint Mocha Cupcakes in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate them for up to 5 days—just be sure to let the cupcakes come to room temperature before serving for the best flavor and texture.
Freezing
These cupcakes freeze beautifully either frosted or unfrosted. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.
Reheating
If you want the experience of freshly baked warmth, gently warm the cupcakes in a microwave for about 10-15 seconds, but avoid heating the frosting for too long to prevent melting. For frosted cupcakes, removing the frosting before warming and adding it fresh after reheating can be a good option.
FAQs
Can I use vegan substitutes in this Peppermint Mocha Cupcakes Recipe?
Absolutely! You can replace butter with vegan margarine or coconut oil, use almond or oat milk instead of dairy milk, and swap eggs with flax or chia egg replacements. The key is to keep the balance of wet and dry ingredients for the best texture.
What if I don’t have peppermint extract?
You can substitute with a small amount of peppermint oil or crushed peppermint candies infused into the frosting, but be cautious as peppermint oil is much stronger. Alternatively, a hint of mint tea concentrate can be experimented with, though it won’t be as vibrant as the extract.
Can I make this a gluten-free Peppermint Mocha Cupcakes Recipe?
Yes! Use a 1-to-1 gluten-free baking flour blend that includes xanthan gum for structure. The cupcakes may be slightly more crumbly but remain deliciously moist and flavorful, perfect for those avoiding gluten.
Is it possible to make the cupcakes ahead without frosting?
Definitely. You can bake the cupcakes in advance and store them unfrosted for up to 2 days at room temperature or longer in the fridge. Frost them just before serving to keep the frosting fresh and vibrant.
Can I make the frosting less sweet?
Yes, you can reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness. Be careful not to add too little sugar though, as this will affect the frosting’s structure and how well it holds up on the cupcakes.
Final Thoughts
Nothing beats the cozy delight of this Peppermint Mocha Cupcakes Recipe when you want a bite of chocolate and mint magic wrapped into one. They are approachable to bake, fun to decorate, and guaranteed to become a beloved part of your dessert rotation. I can’t wait for you to try them and enjoy every festive, flavorful bite with friends and family!
Print
Peppermint Mocha Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the festive flavors of these Peppermint Mocha Cupcakes, combining rich cocoa, robust coffee, and refreshing peppermint in a moist cupcake topped with creamy peppermint buttercream and a hint of chocolate drizzle. Perfect for holiday gatherings or a delightful treat any time of year.
Ingredients
Cupcake Batter
- 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
Peppermint Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 2–3 tablespoons heavy cream or milk
Garnish
- Crushed candy canes or peppermint candies
- 1/2 cup semi-sweet chocolate chips, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.
- Combine the Wet Ingredients: In a small bowl or measuring cup, mix the hot coffee, whole milk, peppermint extract, and vanilla extract. Set this wet mixture aside.
- Cream the Butter and Sugar: Using a hand mixer or stand mixer, beat the softened butter and granulated sugar in a large bowl for about 2-3 minutes until light and fluffy. Then beat in the eggs one at a time until fully incorporated.
- Alternate Adding Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture in three parts, alternating with the coffee mixture in two parts. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Fill the Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Peppermint Buttercream Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar one cup at a time, beating until smooth after each addition. Add peppermint extract and 2 tablespoons of heavy cream or milk. Continue beating until light and fluffy, adding more cream as needed to reach desired frosting consistency.
- Frost the Cupcakes: Once cupcakes have cooled completely, frost them generously with the peppermint buttercream using a piping bag or a spatula.
- Garnish and Serve: Sprinkle crushed candy canes or peppermint candies on top of the frosting. For a finishing touch, drizzle melted semi-sweet chocolate over each cupcake before serving.
Notes
- Use strong brewed espresso instead of coffee for a more intense mocha flavor.
- Make sure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Adjust the amount of peppermint extract in frosting to taste; some prefer a stronger peppermint presence.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
