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
Scale
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
