Oh, you are going to LOVE these! Imagine biting into a rich, moist chocolate cupcake that’s just bursting with the cozy flavors of peppermint and coffee. Yep, I’m talking about my absolute favorite Peppermint Mocha Cupcakes with Chocolate Frosting. These little gems are like a warm hug on a chilly day, perfect for any holiday gathering or, let’s be real, just because you deserve something totally decadent. I first whipped these up one year when I was trying to find the perfect treat to serve at our annual Christmas cookie exchange. I wanted something that felt festive but also had that deep chocolatey goodness I adore, and the hint of peppermint is just the cherry on top. Trust me, one bite and you’ll be hooked!
Why You’ll Love These Peppermint Mocha Cupcakes with Chocolate Frosting
Seriously, what’s not to adore about these little bites of happiness? Here’s the scoop on why these Peppermint Mocha Cupcakes with Chocolate Frosting are going to become your new go-to:
- The Flavor Combo: It’s just pure magic! Rich chocolate, a hint of coffee to deepen it, and that refreshing cool peppermint – it’s like a holiday hug in every bite.
- So Easy to Make: Even if you’re not a baking pro, these come together surprisingly quickly. The frosting is a dream to whip up too!
- Perfect for Any Occasion: From festive holiday parties to a simple afternoon treat, these cupcakes are always a crowd-pleaser. They just *feel* special.
- An Absolute Treat: They’re incredibly moist, wonderfully chocolatey, and that smooth frosting is the icing on the (cup)cake!
Ingredients for Peppermint Mocha Cupcakes with Chocolate Frosting
Alright, let’s talk about what you’ll need to make these fantastic Peppermint Mocha Cupcakes with Chocolate Frosting. Don’t worry, it’s all pretty standard stuff you probably have in your pantry or can grab easily!
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon instant espresso powder (this is key for that mocha flavor!)
- 1 cup buttermilk (if you don’t have any, I’ll give you a quick substitute later!)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 teaspoon peppermint extract
For the Rich Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened (make sure it’s soft, not melted!)
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup chopped peppermint candies (totally optional, but super cute and tasty!)
Step-by-Step Guide to Making Peppermint Mocha Cupcakes with Chocolate Frosting
Alright, let’s get baking! This is where the magic really happens. Don’t be intimidated; I’ll walk you through every little step to get these fabulous Peppermint Mocha Cupcakes with Chocolate Frosting on your cooling rack.
Preparing the Cupcake Batter
First things first, let’s get that oven preheated to a cozy 350°F (175°C) and line a muffin tin with those cute paper liners. Now, grab a big bowl and whisk together all your dry ingredients: the flour, sugar, cocoa powder, that instant espresso powder (don’t skip it, it’s crucial for the mocha-ness!), baking soda, baking powder, and salt. In another bowl, whisk up the wet stuff – buttermilk, oil, eggs, and vanilla. Pour the wet into the dry and mix until they’re just friends, don’t go crazy mixing! If you want to see how we mix dry and wet for something super popular, check out my classic chocolate chip cookies recipe. Then, carefully stir in the boiling water and the peppermint extract. Yes, it’s going to look super thin, almost watery, but trust me, that’s exactly what you want! This is what makes them so incredibly moist, kind of like how my chocolate lava cakes get that gooey center because of the batter consistency.
Baking and Cooling Your Peppermint Mocha Cupcakes
Now, pour that thin batter into your lined muffin cups, filling each about two-thirds full. They puff up nicely! Pop them into your preheated oven and bake for about 18 to 22 minutes. The best way to tell they’re done is to stick a wooden skewer or toothpick right into the center – if it comes out clean, they’re ready! Let them cool in the muffin tin for about 10 minutes; this helps them firm up a bit. Then, carefully move them over to a wire rack to cool completely. This is super important, folks! You *have* to let them cool down all the way before frosting, or you’ll have a melty mess.
Crafting the Rich Chocolate Frosting
While those cupcakes are cooling, let’s whip up the most amazing chocolate frosting. Grab your softened butter (remember, soft, not melted!) and beat it in a big bowl until it’s nice and creamy. Then, start adding in the powdered sugar and cocoa powder, bit by bit, alternating with the milk. Keep beating until it’s all smooth and luscious. If you love that deep, rich chocolate flavor, you might want to check out my gooey coffee cake – similar chocolatey vibes! Finish off by beating in the vanilla extract and that pinch of salt. If you snagged some peppermint candies, now’s the time to gently fold them in for a delightful little crunch and extra minty burst.
Frosting and Finishing Your Peppermint Mocha Cupcakes
Once your cupcakes are completely cool, it’s time for the grand finale! Take a generous scoop of that dreamy chocolate frosting and swirl it beautifully on top of each cupcake. You can use a piping bag for fancy designs, or just go at it with a spatula – either way looks amazing. If you added chopped peppermint candies to the frosting, sprinkle just a few more tiny pieces on top for that extra festive flair!
Tips for Perfect Peppermint Mocha Cupcakes with Chocolate Frosting
Okay, so you’ve got the recipe, which is awesome! But sometimes, a little kitchen wisdom can take these goodies from good to absolutely spectacular. Here are a few little tricks I’ve picked up that always help me nail these Peppermint Mocha Cupcakes with Chocolate Frosting every single time.
First off, use good quality ingredients! Seriously, for cocoa powder and espresso powder, it makes a difference. If you want to see how important quality ingredients are, peek at my buttermilk pancake recipe – the difference is night and day.
Also, don’t overmix the batter. I know I said it before, but it bears repeating! Just until everything is combined is perfect. Overmixing makes for tough cupcakes, and nobody wants that. For my pecan pie bars, overmixing is the enemy of the crumbly topping!
And let those cupcakes cool *completely* before you even think about frosting them. Patience is a virtue, my friends, especially in baking! A warm cupcake will just melt your beautiful frosting into a sad puddle.
Ingredient Notes and Substitutions for Peppermint Mocha Cupcakes
Let’s chat about some of the quirks of this recipe and what to do if you’re missing an ingredient. Sometimes life throws you a curveball, right?
That buttermilk? If you’re all out, no sweat! Just take a regular measuring cup, put in a tablespoon of lemon juice or white vinegar, and then fill it up the rest of the way with milk. Let it sit for about 5 minutes until it looks a little curdled. Voila! DIY buttermilk that works like a charm.
As for the vegetable oil, you can totally use canola oil or even a light olive oil if that’s what you’ve got. Just avoid super strong-flavored oils, or they might sneak into the taste profile. For my Margherita pizza, the olive oil is key, but for these cupcakes, a neutral oil is best.
And the instant espresso powder? It’s not really for making it taste like coffee, but more to make that chocolate flavor sing louder! If you absolutely can’t find it, you *could* omit it, but your chocolate flavor might be a little less intense. Some people even use a tiny bit of instant coffee granules dissolved in a tablespoon of hot water, but I find espresso powder is just easier!
Frequently Asked Questions about Peppermint Mocha Cupcakes
Got questions? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up anything you might be wondering about these delicious Peppermint Mocha Cupcakes.
Can I make these vegan?
Making these vegan is totally possible with a few swaps! You’ll want to use a plant-based milk for the buttermilk substitute (like almond or soy milk), a vegan butter substitute for the frosting, and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) instead of regular eggs. Make sure your chocolate chips or any decorative candies are also vegan!
How do I store leftover cupcakes?
These cupcakes are best stored in an airtight container at room temperature. Honestly, they’re usually gobbled up pretty fast, but if you do have leftovers, they’ll stay wonderfully moist for about 3 days. If it’s super warm where you are, popping them in the fridge might be a good idea, but let them come back to room temp before digging in so the frosting is nice and soft!
Can I omit the coffee flavor?
Absolutely! That instant espresso powder is really there to make the chocolate flavor pop and add a subtle depth, not to make it taste like coffee. If you’d rather not use it, or just don’t have any on hand, you can simply leave it out. The chocolate flavor will still be amazing!
My frosting is too stiff or too thin! What do I do?
Oh, frosting woes! It happens. If your frosting is too stiff, just add milk or a bit more liquid, a teaspoon at a time, and beat until it reaches your desired consistency. If it’s too thin, gradually beat in more powdered sugar, a tablespoon at a time, until it thickens up. Make sure your butter was softened properly to start, as that really helps with the frosting texture!
Nutritional Information for Peppermint Mocha Cupcakes with Chocolate Frosting
Just so you know, the numbers below are estimates for one serving of these delightful cupcakes. Keep in mind that things like the exact brands you use for ingredients, how much frosting you dollop on, and even how precise you are with measurements can make these wiggle a bit! But this gives you a pretty good idea:
Serving Size: 1 cupcake
Calories: 350
Sugar: 45g
Sodium: 200mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg
Share Your Peppermint Mocha Creations!
Okay, bakers, I’ve poured my heart into this recipe and I truly hope you love making and eating these cupcakes as much as I do! I’d be absolutely thrilled if you’d share your experience. Did you try any fun variations? How did they turn out for your family get-togethers? Feel free to leave a comment below, give the recipe a star rating, or even tag me on social media with your amazing photos. Your feedback helps me out and inspires other bakers! If you have any specific questions or just want to say hi, you can always reach out via my contact page. You can also learn more about me and my baking adventures on my about page!
Print
Peppermint Mocha Cupcakes with Chocolate Frosting
- Total Time: 40 min
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Moist chocolate cupcakes infused with peppermint and coffee, topped with rich chocolate frosting.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon instant espresso powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 teaspoon peppermint extract
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup chopped peppermint candies (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the boiling water and peppermint extract. The batter will be thin.
- Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large bowl until creamy.
- Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and creamy.
- Stir in the vanilla extract and salt.
- If desired, gently fold in the chopped peppermint candies.
- Once the cupcakes are completely cool, frost them generously.
Notes
- For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract to the batter.
- Ensure your butter is at room temperature for the frosting to achieve the best consistency.
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
