Peppermint Mocha Chocolate Cupcakes

Peppermint Mocha Chocolate Cupcakes are a festive treat that combines the rich flavor of chocolate, a hint of coffee, and the cool freshness of peppermint. These moist, decadent cupcakes are topped with a creamy peppermint frosting, a drizzle of chocolate, and a sprinkle of crushed candy canes—perfect for holiday celebrations or cozy winter baking.

Why You’ll Love This Recipe

• Deep chocolate flavor enhanced by coffee for a mocha twist
• Refreshing peppermint that balances the richness
• Beautiful and festive presentation with minimal effort
• Easy to make ahead for parties or holiday gatherings
• Versatile—use buttercream, whipped frosting, or cream cheese base

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Granulated sugar
• Unsalted butter or neutral oil
• Eggs
• Sour cream or buttermilk (for extra moisture)
• Brewed coffee (or boiling water + espresso powder)
• Peppermint extract
• Vanilla extract

For the frosting

• Unsalted butter, softened
• Powdered sugar
• Peppermint extract
• Cocoa powder (optional, for mocha flavor)
• Milk or heavy cream (as needed for consistency)

For topping

• Melted chocolate or chocolate syrup
• Crushed candy canes or peppermint candies

directions

this recipe

1. Preheat and prep
   • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Make the batter
   • In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
   • In another bowl, beat sugar, butter (or oil), eggs, and peppermint and vanilla extracts. Mix in sour cream.
   • Add the dry ingredients in batches, alternating with brewed coffee, and mix until smooth.
3. Bake the cupcakes
   • Fill each cupcake liner about ⅔ full.
   • Bake for 16–20 minutes or until a toothpick inserted in the center comes out clean.
   • Cool completely before frosting.
4. Make the frosting
   • Beat softened butter until creamy. Gradually add powdered sugar, peppermint extract, and cocoa powder if using.
   • Add milk a little at a time until desired consistency is reached.
5. Decorate
   • Frost the cooled cupcakes.
   • Drizzle with melted chocolate and sprinkle crushed candy canes on top.

Servings and timing

• Servings: 12 cupcakes
• Prep time: 15 minutes
• Bake time: 16–20 minutes
• Total time: 35–40 minutes

Variations

• Frosting options: Use cream cheese frosting or mocha whipped cream
• Extra minty: Add crushed candy canes to the batter
• Chocolate ganache topping: Replace drizzle with rich ganache
• Gluten-free: Use 1:1 gluten-free flour blend
• Dairy-free: Use dairy-free butter, milk, and chocolate

storage/reheating

• Store frosted cupcakes in an airtight container at room temperature for 1 day or refrigerated up to 4 days
• Bring to room temperature before serving
• Freeze unfrosted cupcakes for up to 1 month; thaw and frost when ready

FAQs

Can I make these without coffee?

Yes—replace coffee with hot water for a less intense chocolate flavor.

What kind of cocoa powder works best?

Unsweetened natural cocoa or Dutch-processed both work well.

Can I make these ahead of time?

Absolutely—bake the cupcakes up to 2 days ahead or freeze them for longer storage.

Can I use a boxed mix?

Yes—add espresso powder and peppermint extract to the batter for flavor enhancements.

How can I prevent cupcakes from drying out?

Don’t overbake and use sour cream or buttermilk in the batter for added moisture.

How strong is the peppermint flavor?

It’s noticeable but not overpowering; adjust extract amount to your taste.

Can I use peppermint candy instead of extract?

Crushed peppermint adds texture but won’t replace the flavor extract in the batter.

Is this recipe kid-friendly?

Yes—use decaf coffee or omit it entirely if desired.

Can I add chocolate chips?

Yes—mini chocolate chips mix well into the batter for extra chocolate bursts.

What’s the best frosting piping tip?

Use a star tip for a classic swirl or a round tip for smooth dollops.

Conclusion

Peppermint Mocha Chocolate Cupcakes are a wintertime favorite, combining comforting mocha richness with a festive peppermint kick. Easy to prepare and always a crowd-pleaser, they make a stunning addition to any holiday dessert spread—or a sweet moment of indulgence any time of year.

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