Amazing 12 Peppermint Mocha Cupcakes
Bake these festive Peppermint Mocha Cupcakes, perfect for the holidays. They feature rich chocolate cake topped with a creamy peppermint mocha frosting and a beautiful crushed candy cane decoration.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot strong brewed coffee
- 1 cup powdered sugar (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 1/4 cup strong cooled espresso or coffee (for frosting)
- 1 teaspoon peppermint extract (for frosting)
- 2 tablespoons cocoa powder (for frosting)
- Crushed candy canes (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the sugar and mix well.
- In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
- Fill the cupcake liners about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- To make the frosting, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, beating until smooth.
- Mix in the cooled espresso and peppermint extract until the frosting is light and fluffy.
- Spread or pipe the peppermint mocha frosting onto the cooled cupcakes.
- Generously sprinkle the tops with crushed candy canes for that festive look.
Notes
- Using hot coffee deepens the chocolate flavor; do not skip this step.
- For the best candy cane effect, crush them in a sealed bag using a rolling pin.
- You can substitute a strong instant coffee mixture for the espresso if needed.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approx. 350
- Sugar: Approx. 40g
- Sodium: Approx. 200mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Varies
- Trans Fat: Trace
- Carbohydrates: Approx. 45g
- Fiber: Approx. 2g
- Protein: Approx. 4g
- Cholesterol: Approx. 60mg