Description

Indulge in the perfect blend of rich chocolate, refreshing peppermint, and bold coffee with these delightful Peppermint Mocha Cupcakes. Moist chocolate cupcakes infused with a hint of peppermint, topped with a luscious peppermint mocha frosting and finished with a sprinkle of crushed peppermint candies.

Ingredients

Cupcakes:

1 cup all-purpose flour
¾ cup granulated sugar
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup strong brewed coffee (cooled)
½ cup buttermilk
⅓ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
½ cup mini chocolate chips (optional)

Frosting:

1 cup unsalted butter (softened)
3 cups powdered sugar
2 tablespoons cocoa powder
2 tablespoons strong brewed coffee (cooled)
½ teaspoon peppermint extract
Crushed peppermint candies for garnish

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Instructions

Preheat oven and prepare cupcake tin: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
Prepare cupcake batter: In a large bowl, whisk together dry ingredients. In another bowl, combine wet ingredients. Mix wet ingredients into dry ingredients, fold in chocolate chips, and fill cupcake liners.
Bake cupcakes: Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool completely.
Make frosting: Beat butter, sugar, cocoa, coffee, and peppermint extract until fluffy.
Decorate cupcakes: Frost cooled cupcakes and garnish with crushed peppermint candies.

Notes

Use strong brewed coffee or espresso for a more intense flavor.
For a dairy-free version, substitute butter with vegan butter and use a plant-based milk alternative.