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Peppermint Mocha Cupcakes Recipe with Chocolate Frosting
Bake peppermint mocha cupcakes with smooth chocolate frosting in under an hour. Step-by-step instructions plus ingredient tips.
Peppermint Mocha Cupcakes with Chocolate Frosting are a winter-inspired dessert that combines the rich flavors of cocoa and brewed espresso with the crisp, cooling notes of peppermint. The cupcake batter generally features all-purpose flour, unsweetened cocoa powder, strong coffee or espresso, milk, butter, eggs, and a touch of peppermint extract, resulting in a moist crumb reminiscent of the popular seasonal coffee drink. Once baked, each cupcake is crowned with a silky chocolate buttercream frosting—typically made from confectioners’ sugar, cocoa powder, butter, and a splash of vanilla—then finished with crushed peppermint candies or chocolate shavings for added texture and visual appeal. These cupcakes are most often enjoyed during the winter holidays, at Christmas gatherings, cookie exchanges, or cozy cold-weather celebrations, but their balanced blend of chocolate, coffee, and mint makes them a welcome treat at any time of year.
Peppermint Mocha Cupcakes Recipe with Chocolate Frosting
Need a quick, crowd-pleasing dessert you can prep in under an hour? This streamlined recipe keeps dishes to a minimum, and the finished cupcakes freeze well—making them perfect for last-minute parties or edible gifts all season long.
Prep Time
35 minutes
35 minutes
Cook Time
18 minutes
18 minutes
Total Time
53 minutes
53 minutes
Ingredients
All-purpose flour – 1 ⅓ cups (about 170 g)
- Unsweetened cocoa powder – ½ cup (42 g)
- Instant espresso powder – 1 Tbsp
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Fine sea salt – ½ tsp
- Granulated sugar – 1 cup (200 g)
- Unsalted butter, softened – ½ cup (113 g)
- Large eggs, room temperature – 2
- Pure vanilla extract – 1 tsp
- Peppermint extract – 1 tsp
- Strong brewed coffee, cooled – ½ cup (120 ml)
- Whole milk or buttermilk, room temperature – ½ cup (120 ml)
- Mini semi-sweet chocolate chips – ½ cup (85 g) (optional but tasty)
- Unsalted butter, softened (for frosting) – ¾ cup (170 g)
- Unsweetened cocoa powder (for frosting) – ½ cup (42 g)
- Confectioners’ sugar – 2 ½–3 cups (300–360 g)
- Heavy cream or whole milk – 3–4 Tbsp
- Pure vanilla extract (for frosting) – 1 tsp
- Peppermint extract (for frosting) – ¼ tsp (optional, for extra mint)
- Fine sea salt – pinch (about ⅛ tsp)
- Crushed candy canes or peppermint candies – about ⅓ cup (for garnish, optional)
- Chocolate shavings or curls – 2 Tbsp (optional, for serving)
Method
Preheat the oven to 350°F
- Line a 12-cup muffin pan with paper liners
- Whisk flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium bowl
- Heat coffee until hot but not boiling
- Stir milk into the hot coffee
- Stir peppermint extract into the coffee mixture
- Beat softened butter in a large mixing bowl until creamy
- Add granulated sugar to the butter
- Beat the butter and sugar until light and fluffy
- Add one egg to the butter mixture
- Beat until the egg is incorporated
- Add the second egg to the mixture
- Beat until the second egg is incorporated
- Add one-third of the dry ingredients to the batter
- Beat on low speed until combined
- Pour half of the coffee mixture into the batter
- Beat on low speed until combined
- Add another one-third of the dry ingredients to the batter
- Beat on low speed until combined
- Pour the remaining coffee mixture into the batter
- Beat on low speed until combined
- Add the remaining dry ingredients to the batter
- Beat until the batter is smooth
- Scrape down the sides and bottom of the bowl
- Scoop batter into each cupcake liner until it is two-thirds full
- Tap the pan lightly on the counter
- Place the pan in the oven
- Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes
- Transfer the pan to a wire rack
- Cool the cupcakes in the pan for 5 minutes
- Remove the cupcakes from the pan
- Cool the cupcakes completely on the wire rack
- Sift powdered sugar and unsweetened cocoa powder together
- Beat softened butter in a clean mixing bowl until creamy
- Add one cup of the cocoa-sugar mixture to the butter
- Beat on low speed until combined
- Add another cup of the cocoa-sugar mixture to the bowl
- Beat until combined
- Add the remaining cocoa-sugar mixture to the bowl
- Beat until the frosting is thick
- Pour vanilla extract into the frosting
- Pour peppermint extract into the frosting
- Add one tablespoon of milk to the frosting
- Beat the frosting on medium speed until smooth and fluffy
- Add additional milk, a teaspoon at a time, to adjust the consistency
- Spoon the frosting into a piping bag fitted with a star tip
- Pipe a swirl of frosting onto each cooled cupcake
- Sprinkle crushed candy canes or chocolate shavings over the frosting
- Serve the cupcakes at room temperature
- Store leftovers in an airtight container at room temperature for up to two days
Nutrition (whole recipe)
Calories
5890 kcal Protein
60 g Fat
308 g Carbs
800 g Fiber
42 g Sugar
611 g
5890 kcal Protein
60 g Fat
308 g Carbs
800 g Fiber
42 g Sugar
611 g
Notes
For a deeper mocha punch, swap half the milk in the batter for cooled, brewed espresso and bloom the cocoa in it for 5 minutes before mixing. Prefer a smoother finish? Pulse the crushed peppermint in a food processor so the pieces stay small enough to melt slightly into the frosting without adding grit.
why this recipe
These peppermint mocha cupcakes deliver holiday cheer in every bite, combining the deep richness of cocoa and espresso with a cool whisper of peppermint that lingers pleasantly on the palate. The tender crumb stays moist thanks to a splash of brewed coffee, while the billowy chocolate frosting adds a velvety finish that balances sweetness with a subtle, sophisticated bitterness. Each cupcake feels like a miniature café indulgence—aromatic, decadent, yet surprisingly simple to prepare—making them the perfect finale for festive gatherings or an uplifting treat on an ordinary afternoon.
FAQs
FAQ acf
Frequently Asked Questions
Can I freeze these Peppermint Mocha Cupcakes, and what’s the best way to thaw and serve them afterward?
Yes—these cupcakes freeze well. Once completely cool, wrap each one tightly in plastic (flash-freeze frosted cupcakes first so the icing firms up), then seal in a freezer bag or airtight container for up to 2 months. To serve, unwrap while still frozen, thaw overnight in the fridge or 1–2 hours at room temperature, and add fresh crushed peppermint just before plating.
What can I use if I don’t have peppermint extract?
No peppermint extract? Pulse 2–3 candy canes or hard peppermint candies to a fine powder and stir 1–2 Tbsp of it into the warm coffee–milk mixture for a comparable mint flavor. Alternatively, replace 1 tsp extract with about ¼ tsp food-grade peppermint oil or 1 Tbsp crème de menthe liqueur, tasting and adjusting as you go.
How can I adapt this recipe to be gluten-free?
Swap the all-purpose flour for an equal amount of a cup-for-cup gluten-free baking blend that already contains xanthan gum (or add ½ tsp xanthan gum yourself). Let the batter rest 10–15 minutes before scooping so the starches hydrate, then bake as directed—checking for doneness a minute or two longer, as gluten-free cupcakes sometimes need extra time to set.