Description
Peppermint Mocha Chocolate Cupcakes are rich, chocolatey treats infused with espresso and topped with creamy peppermint buttercream—perfect for holidays or anytime you crave café-inspired sweetness.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/4 tsp peppermint extract (for frosting)
- 1–2 tbsp milk (for frosting consistency)
- Crushed peppermint candies, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder.
- In another bowl, whisk milk, oil, eggs, vanilla, and peppermint extract. Combine wet and dry ingredients until just mixed.
- Slowly stir in boiling water. Batter will be thin.
- Divide batter among cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes or until a toothpick comes out with moist crumbs.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, peppermint extract, and milk until fluffy. Adjust consistency if needed.
- Pipe or spread frosting on cooled cupcakes. Garnish with crushed peppermint candies.
Notes
- Top with crushed peppermint, mini chocolate chips, or a mini candy cane for a festive look.
- Pair with ice cream or hot chocolate for a complete dessert experience.
- Set up a cupcake bar for customizable party fun.
- Store frosted cupcakes in an airtight container for up to 2 days at room temperature or refrigerate for freshness.
- Freeze unfrosted cupcakes up to 3 months; thaw before decorating.
- Use gluten-free flour to make the recipe gluten-free.
- Espresso powder can be omitted, but enhances chocolate flavor.
- Store-bought frosting with added peppermint works in a pinch.
- Adjust peppermint strength to taste; it should complement, not overpower.
- Turn into a cake by doubling the recipe and baking in two 8-inch pans.
