Peppermint Mocha Cupcakes are the ultimate festive treat, combining the rich flavors of coffee and chocolate with a delightful hint of peppermint for a taste of pure holiday indulgence that’s surprisingly easy to whip up.
Key Ingredients for Peppermint Mocha Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup buttermilk (or ¾ cup milk + ¾ teaspoon white vinegar, let sit for 5 minutes)
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot brewed strong coffee (or hot water)
- 1 teaspoon peppermint extract (divided)
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- ¼ cup milk (or cream)
- Chocolate shavings or crushed peppermint candies, for garnish (optional)
How to Make Peppermint Mocha Cupcakes
Get ready to create incredibly moist and decadent Peppermint Mocha Cupcakes that taste store-bought but are made with love right in your own kitchen! This recipe is designed for ease, delivering a complex coffee and chocolate flavor with a refreshing minty kiss, all wrapped up in a velvety smooth frosting. The entire process, from mixing to enjoying, takes about 45 minutes, making them perfect for a last-minute craving or a special occasion.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Stir in ½ teaspoon of the peppermint extract.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or whisk vigorously by hand) until just combined. Do not overmix.
- Add Hot Coffee: Gradually stream in the hot brewed coffee (or hot water) while continuing to mix on low speed. The batter will be thin; this is normal and contributes to the cupcakes’ moisture. Continue mixing until the batter is smooth.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Completely: Remove the cupcakes from the muffin tin and transfer them to a wire rack to cool completely before frosting. This is crucial to prevent the frosting from melting.
- Make the Peppermint Mocha Frosting: While the cupcakes cool, prepare the frosting. In a large bowl, cream the softened butter with an electric mixer until light and fluffy.
- Add Powdered Sugar and Cocoa: Gradually add the sifted powdered sugar, alternating with the milk (or cream), starting and ending with powdered sugar. Beat until smooth and creamy.
- Add Flavor: Beat in the 2 tablespoons of cocoa powder and the remaining ½ teaspoon of peppermint extract until well combined and the frosting is a uniform chocolate color with a peppermint aroma. If the frosting is too thick, add a little more milk, a teaspoon at a time, until desired consistency is reached. If it’s too thin, add a bit more powdered sugar.
- Frost and Garnish: Once the cupcakes are completely cool, generously spread or pipe the peppermint mocha frosting onto each cupcake. Garnish with chocolate shavings or crushed peppermint candies, if desired.
Why You’ll Love This Peppermint Mocha Cupcakes
You’ll be absolutely enchanted by these Peppermint Mocha Cupcakes! Their star attraction is the irresistible fusion of deep, dark chocolate and rich coffee, perfectly balanced by a cheerful whisper of peppermint that sings of the holidays. Imagine the comforting warmth of a gourmet coffee shop treat, but with an extra festive sparkle, all made effortlessly in your own kitchen without the premium price tag of a bakery. Homemade joy has never tasted so good, and the vibrant swirl of cocoa and mint in every bite is truly a delight.
Unlike a simple chocolate cupcake, these Peppermint Mocha Cupcakes offer a sophisticated flavor profile that’s both familiar and exciting, reminiscent of your favorite festive latte but in a portable, delightful format. Plus, you’ll save money by whipping up a dozen of these beauties at home, avoiding those costly café indulgences. The creamy frosting, infused with just the right amount of peppermint and cocoa, is the perfect complement to the moist, tender cake, making each bite a moment of pure bliss. Don’t wait for a special occasion; treat yourself and your loved ones today with this incredibly satisfying recipe!
Storing and Reheating Tips
Storing:
- Room Temperature: Properly frosted Peppermint Mocha Cupcakes can be stored in an airtight container at room temperature for up to 2 days. Ensure they are fully cooled before storing.
- Refrigeration: For longer storage, or if your frosting contains cream cheese or a lot of perishable dairy, store them in an airtight container in the refrigerator for up to 4-5 days. The cupcakes may become slightly drier when refrigerated, but the frosting will keep them moist.
- Freezing: To freeze unfrosted cupcakes, cool them completely. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe airtight container or a resealable freezer bag. They will keep for up to 2 months. Frozen frosted cupcakes are best attempted with sturdy buttercream that holds its shape.
Reheating/Thawing:
- Room Temperature: For unfrosted cupcakes, simply allow them to thaw at room temperature for about 1-2 hours.
- Thawing Frosted Cupcakes: For frosted cupcakes stored in the refrigerator, allow them to come to room temperature for at least 30 minutes before serving. This will soften the frosting and improve the texture of the cake.
- Gentle Warming (Optional for Unfrosted): If you prefer a slightly warmer cupcake and they are unfrosted, you can very briefly warm them in a microwave on low power for just 5-10 seconds. Be extremely cautious not to overheat, as they can quickly become dry.
Final Thoughts
These Peppermint Mocha Cupcakes are a delightful symphony of flavors that’s perfect for any celebration or simply to brighten your day. Give them a try; you’ll be amazed at how easy and rewarding this recipe is to make. Happy baking!
Peppermint Mocha Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.1 ¼ cups all-purpose flour, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Stir in ½ teaspoon of the peppermint extract.2 large eggs, ¾ cup buttermilk, ¾ cup vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or whisk vigorously by hand) until just combined. Do not overmix.
- Gradually stream in the hot brewed coffee (or hot water) while continuing to mix on low speed. The batter will be thin; this is normal and contributes to the cupcakes’ moisture. Continue mixing until the batter is smooth.½ cup hot brewed strong coffee
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the muffin tin and transfer them to a wire rack to cool completely before frosting. This is crucial to prevent the frosting from melting.
- While the cupcakes cool, prepare the frosting. In a large bowl, cream the softened butter with an electric mixer until light and fluffy.½ cup unsalted butter
- Gradually add the sifted powdered sugar, alternating with the milk (or cream), starting and ending with powdered sugar. Beat until smooth and creamy.2 cups powdered sugar, ¼ cup milk
- Beat in the 2 tablespoons of cocoa powder and the remaining ½ teaspoon of peppermint extract until well combined and the frosting is a uniform chocolate color with a peppermint aroma. If the frosting is too thick, add a little more milk, a teaspoon at a time, until desired consistency is reached. If it’s too thin, add a bit more powdered sugar.½ cup unsweetened cocoa powder, 1 teaspoon peppermint extract
- Once the cupcakes are completely cool, generously spread or pipe the peppermint mocha frosting onto each cupcake. Garnish with chocolate shavings or crushed peppermint candies, if desired.chocolate shavings or crushed peppermint candies