Description
Peppermint Mocha Chocolate Cupcakes are festive treats with rich chocolate and coffee flavor, topped with peppermint frosting. Perfect for holiday celebrations and winter gatherings.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brewed coffee (cooled)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup chocolate chips (optional)
- Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp milk
- 1/2 tsp peppermint extract
- Crushed candy canes or peppermint candies, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk coffee, milk, oil, eggs, sugar, vanilla, and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Stir in chocolate chips if using.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar gradually, then milk and peppermint extract. Beat until fluffy.
- Frost cooled cupcakes and top with crushed candy canes.
Notes
- Use espresso instead of brewed coffee for a stronger mocha flavor.
- Frosting can be tinted light pink or green for a holiday touch.
- Store cupcakes in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg