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Peppermint Mocha Cupcakes

Close-up of a rich chocolate peppermint mocha cupcake cut in half, showing moist interior and white frosting topped with crushed candy canes.
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Bake rich chocolate cupcakes flavored with coffee and topped with a cool peppermint buttercream, mirroring your favorite winter latte.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee or 2 teaspoons espresso powder dissolved in 1 cup hot water
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon salt (for frosting)
  • Crushed candy canes, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt for the cake.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
  4. Carefully pour the hot coffee (or hot water with espresso powder) into the batter. Mix on low speed until smooth. The batter will be thin.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream, beating until smooth.
  8. Mix in the peppermint extract and 1/4 teaspoon salt. Beat on high speed for 2 minutes until light and fluffy. Adjust peppermint or cream if needed for desired consistency.
  9. Once the cupcakes are completely cool, pipe or spread the peppermint buttercream onto each cupcake.
  10. Garnish immediately with crushed candy canes.

Notes

  • To balance the mint flavor, start with 3/4 teaspoon of peppermint extract and taste the frosting. Add the remaining 1/4 teaspoon only if you want a stronger mint presence.
  • Using real brewed coffee deepens the chocolate flavor without making the cupcakes taste like coffee, similar to what you might find with good meal planning for flavor depth.
  • For a more stable frosting, use less heavy cream or chill the frosting briefly before piping.

Nutrition

Find it online: https://carlacooking.com/peppermint-mocha-cupcakes-recipe/