Get ready to fall in love with the ultimate holiday dessert: Peppermint Mocha Cupcakes. Imagine a rich, moist chocolate cupcake infused with deep coffee notes, topped with a fluffy, cool peppermint buttercream frosting. Each bite is a perfect blend of decadent chocolate and festive cheer, making these cupcakes an absolute must-bake for your holiday celebrations. Whether you’re a seasoned baker or just starting, this recipe is designed to be straightforward and deliver stunning results every time. We’ve packed this guide with tips and tricks to ensure your cupcakes are the star of any Christmas party or cozy winter evening.
These aren’t just any cupcakes; they are an experience. The deep, dark chocolate base is incredibly tender, thanks to a little help from brewed coffee which enhances the cocoa flavor. Then, we crown it with a silky peppermint buttercream that’s both refreshing and indulgent. A final sprinkle of crushed candy canes adds a delightful crunch and a beautiful festive touch. Let’s bake some holiday magic!
Creating the perfect swirl of peppermint buttercream.
Why This is the Best Peppermint Mocha Cupcakes Recipe
You’ll adore this recipe because it strikes the perfect balance of flavors. The mocha cupcake isn’t overly sweet, allowing the rich chocolate and coffee to shine, while the peppermint frosting adds a burst of cool, festive flavor. It’s a sophisticated treat that feels incredibly special.
Incredibly Moist Crumb: Using coffee in the batter not only adds that signature mocha flavor but also deepens the chocolate taste and creates an unbelievably moist cupcake.
Perfectly Balanced Flavors: The combination of rich chocolate, robust coffee, and cool peppermint is a holiday classic for a reason. This recipe nails that balance.
Simple & Straightforward: We’ve broken down the process into easy-to-follow steps, making this recipe accessible even for beginner bakers. No complicated techniques, just pure deliciousness. For another easy and delicious holiday treat, try these decadent hot chocolate brownies.
Festive & Beautiful: These cupcakes look as good as they taste! They are perfect for holiday parties, cookie exchanges, or as a special homemade gift.
Key Ingredients You’ll Need
Here are the essential ingredients that come together to create these festive Peppermint Mocha Cupcakes. We’re using simple, high-quality ingredients to get the best possible flavor.
For the Mocha Cupcakes:
All-Purpose Flour: Provides the structure for our cupcakes.
Unsweetened Cocoa Powder: Use a high-quality cocoa powder for the richest chocolate flavor.
Granulated Sugar: For the perfect amount of sweetness.
Baking Soda & Baking Powder: Our leavening agents that make the cupcakes rise and become fluffy.
Salt: Balances all the flavors.
Large Egg: Binds the ingredients together. Ensure it’s at room temperature.
Buttermilk: Adds moisture and a slight tang, resulting in a very tender crumb. Room temperature is key.
Vegetable Oil: Guarantees a moist cupcake that stays fresh for days.
Vanilla Extract: Enhances the other flavors.
Hot Brewed Coffee: The secret ingredient! It blooms the cocoa powder for a deeper chocolate taste and adds that signature mocha flavor.
For the Peppermint Buttercream Frosting:
Unsalted Butter: The base of our frosting. Make sure it’s softened to room temperature for a smooth consistency.
Powdered Sugar: Sweetens and thickens the frosting. Sift it to avoid lumps.
Peppermint Extract: Gives the frosting its signature cool, minty flavor. A little goes a long way!
Heavy Cream or Milk: To achieve the perfect spreadable consistency.
Pinch of Salt: Balances the sweetness.
Crushed Candy Canes or Peppermints: For a festive and crunchy garnish.
Look at that perfectly moist chocolate crumb!
Step-by-Step Instructions
Ready to bake? Follow these simple steps to create the most delicious Peppermint Mocha Cupcakes from scratch.
Step 1: Prepare the Cupcake Batter
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract.
Mix Batter: Pour the wet ingredients into the dry ingredients and mix on low speed (or by hand) until just combined. Be careful not to overmix. The batter will be thick.
Add Coffee: Slowly pour the hot coffee into the batter while mixing on low speed. The batter will be thin, but this is normal! This is what makes the cupcakes so moist.
Step 2: Bake the Cupcakes
Fill Liners: Fill each cupcake liner about two-thirds full with the batter. Use an ice cream scoop for even portions.
Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. It’s crucial they are completely cool before frosting. For a different but equally festive treat, check out this classic Christmas sugar cookies recipe.
Step 3: Whip Up the Peppermint Buttercream
Beat Butter: In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter on medium speed until creamy, about 2 minutes.
Add Sugar and Liquid: Gradually add the powdered sugar, alternating with the heavy cream. Start the mixer on low speed to prevent a sugar cloud, then increase to medium-high. Add the peppermint extract and a pinch of salt.
Whip Until Fluffy: Once all ingredients are incorporated, whip the frosting on medium-high speed for 3-5 minutes until it’s light, fluffy, and smooth.
Step 4: Assemble Your Peppermint Mocha Cupcakes
Frost: Once the cupcakes are completely cool, pipe or spread the peppermint buttercream on top. A star piping tip gives a beautiful, professional look.
Garnish: Sprinkle with crushed candy canes or peppermints just before serving. You could also add a drizzle of melted chocolate for an extra decadent touch, similar to what you’d find on our chocolate peppermint bark.
Expert Tips for Cupcake Success
Don’t Overmix the Batter: Mix until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cupcakes.
Room Temperature Ingredients: Using room temperature egg and buttermilk is crucial. They emulsify better into the batter, creating a smoother, more uniform texture.
Use an Ice Cream Scoop: For uniformly sized cupcakes that bake evenly, use a standard-sized ice cream scoop to portion the batter.
Cool Completely: Never frost a warm cupcake! The frosting will melt and slide right off. Be patient and let them cool completely on a wire rack.
How to Decorate Your Cupcakes
Get creative with your decorations! While crushed candy canes are a classic, you can also add mini chocolate chips, a chocolate ganache drizzle, or festive sprinkles. For a truly elegant look, top each cupcake with a single chocolate-covered espresso bean before the frosting sets.
Storage Instructions
Store your Peppermint Mocha Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, let them come to room temperature for about 30 minutes before serving for the best flavor and texture.
Yes! You can bake the cupcakes up to 2 days in advance and store them in an airtight container at room temperature. The buttercream can be made up to a week ahead and stored in the refrigerator. Let the frosting come to room temperature and re-whip it before decorating the cupcakes.
Store the frosted cupcakes in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best taste and texture, allow refrigerated cupcakes to sit at room temperature for 30 minutes before serving.
Absolutely. Dissolve 1 to 1.5 tablespoons of instant espresso powder in 3/4 cup of hot water and use it in place of the brewed coffee. This will still give you a wonderful, rich mocha flavor.
The secret to incredibly moist chocolate cupcakes in this recipe is the combination of vegetable oil and hot coffee. The oil adds a rich, lasting moistness, while the hot coffee blooms the cocoa powder, deepening the chocolate flavor and adding moisture.
For a professional-looking swirl, use a piping bag fitted with a large star tip (like a Wilton 1M). Hold the bag vertically over the center of the cupcake and apply steady pressure, piping a spiral from the outside edge inwards and upwards.
These Peppermint Mocha Cupcakes are more than just a dessert; they’re a celebration of holiday flavors. Rich, moist, and perfectly balanced, they are sure to become a new festive tradition. We know you’ll love them as much as we do. If you bake these cupcakes, we’d love to see them! Share your creations and tag us on Pinterest. Happy baking!
The ultimate holiday treat: homemade Peppermint Mocha Cupcakes!
Peppermint Mocha Cupcakes
FL Recipes
Peppermint Mocha Cupcakes: The Ultimate Holiday Treat
An easy, from-scratch recipe for rich, moist chocolate mocha cupcakes topped with a cool and creamy peppermint buttercream frosting. The perfect festive dessert for any holiday celebration!
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate medium bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. The batter will be thick.
Slowly pour the hot coffee into the batter while mixing on low speed. The batter will be thin, but this is normal.
Fill each cupcake liner about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream. Add the peppermint extract and salt. Whip on medium-high speed for 3-5 minutes until light and fluffy.
Once the cupcakes are completely cool, pipe or spread the frosting on top. Garnish with crushed candy canes before serving.
Nutrition
Calories: 450kcalProtein: 4gFat: 22gFiber: 3g
Notes
Ensure all cold ingredients (egg, buttermilk) are at room temperature for the smoothest batter. Do not overmix the cupcake batter; mix only until the ingredients are just combined. Wait until the cupcakes are 100% cool before frosting to prevent melting.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
