Whip up these delightful Peppermint Mocha Cupcakes, perfect for a festive holiday treat. Inspired by your favorite coffeehouse flavors, these cupcakes bring a taste of Christmas cheer right to your kitchen.
Author:Amaya Sato
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
¼ cup strong brewed coffee, cooled
½ cup peppermint extract
1 cup powdered sugar
¼ cup unsalted butter, softened
2 tablespoons milk
½ teaspoon peppermint extract
Crushed candy canes, for garnish
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Add the softened butter to the dry ingredients and mix until crumbly.
In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and cooled coffee.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and milk, beating until smooth and fluffy. Stir in the peppermint extract.
Once the cupcakes are completely cool, frost them generously.
Garnish with crushed candy canes.
Notes
Ensure your coffee is brewed strong for the best mocha flavor.
Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
Adjust peppermint extract in the frosting to your preference.