Description
These Peppermint Mocha Cupcakes capture the cozy holiday flavors of chocolate, coffee, and peppermint in every bite. With a rich chocolate base, a hint of espresso, and a creamy peppermint buttercream topping, they’re the perfect festive dessert for winter celebrations or cozy nights in.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup brewed strong coffee or espresso
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon peppermint extract
- 2 tablespoons heavy cream or milk
- Optional: a few drops of red food coloring for swirl effect
- Crushed candy canes or chocolate shavings for garnish
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk sugar, buttermilk, oil, egg, vanilla extract, peppermint extract, and brewed coffee until smooth.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
- Fill and Bake: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Frosting: Beat butter in a large bowl until fluffy. Gradually add powdered sugar, then mix in peppermint extract and cream until smooth. Divide and tint one half red if desired for a festive swirl.
- Frost and Decorate: Pipe frosting onto cooled cupcakes. Garnish with crushed candy canes or chocolate shavings for a holiday touch.
Notes
For a dairy-free version, use almond milk and vegan butter. You can also replace the coffee with hot cocoa if you prefer a milder flavor. These cupcakes store best in an airtight container for up to 2 days at room temperature or 5 days in the fridge. Freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28g
- Sodium: 135mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg