There’s something magical about the holidays, and these Peppermint Mocha Cupcakes bring that magic to your dessert table. You get everything you love about a cozy café drink—rich chocolate, bold coffee, and that unmistakable cool of peppermint—all wrapped up in cupcake form! Each bite is a swirl of moist mocha cake, peppermint-kissed frosting, and a sparkling candy cane crunch. If you’re looking for a showstopper that’s as festive as it is delicious, this recipe delivers.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Peppermint Mocha Cupcakes is that the ingredients are straightforward and unfussy, but every single one plays a crucial role in building layers of flavor, creating the perfect crumb, or helping the frosting stay irresistibly fluffy. Let’s break down what you’ll need and why you want it!
- All-purpose flour: Classic for the perfect cupcake structure and light crumb.
- Unsweetened cocoa powder: Brings deep chocolate flavor—don’t skimp on quality here!
- Baking powder & baking soda: Your cupcakes’ lifters, ensuring a tender and soft rise.
- Salt: Just a hint to elevate and sharpen both chocolate and peppermint notes.
- Strong brewed coffee: Cooled and bold, it deepens the mocha vibe and enhances the chocolate.
- Milk: For moisture, smoothness, and a perfectly soft crumb.
- Peppermint extract: The refreshing star, adding festive flair and that cool, minty pop.
- Unsalted butter (cake): Creamy, rich, and essential for moisture and flavor in both cupcake and frosting.
- Granulated sugar: Sweetness and just the right amount of tenderness in every bite.
- Eggs: The binder and a bit of richness—room temp eggs blend best.
- Vanilla extract: Rounds out the flavors and provides warmth.
- Sour cream: The secret to ultra-moist cupcakes with a tangy depth. Greek yogurt works as a fab swap if that’s what’s in the fridge.
- Powdered sugar (frosting): Dissolves smoothly for that dreamy, fluffy frosting texture.
- Cocoa powder (frosting): Doubles down on the chocolate with the creamiest fudge-like taste.
- Brewed coffee (frosting): Gives the frosting a whisper of mocha you’ll want to lick off the spoon.
- Peppermint extract (frosting): For an extra holiday hit, perfectly balancing chocolate.
- Heavy cream (frosting): Makes everything spreadable and gorgeous with just the right richness.
- Crushed candy canes or peppermint candies: For garnish—sparkle and crunch with every bite.
- Chocolate shavings (optional): Add a little drama and chocolatey flourish to the final look.
How to Make Peppermint Mocha Cupcakes
Step 1: Prep Your Pan & Oven
First things first: Preheat your oven to 350°F (175°C) while you line a 12-cup muffin tin with festive paper liners. Giving your cupcakes a head start in a hot oven ensures they rise evenly and crackle beautifully on top. This is also a good time to gather all your ingredients—having everything at room temperature (especially butter and eggs) will make mixing a breeze.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together the flour, cocoa, baking powder, baking soda, and salt. This eliminates lumps and distributes the leavening agents, ensuring Peppermint Mocha Cupcakes rise evenly and have a tender crumb. Trust me—don’t skip the sifting or whisking, even if you’re in a hurry.
Step 3: Combine Coffee and Milk Mixture
In a small bowl or measuring cup, stir together your cooled brewed coffee, milk, and peppermint extract. This simple step brings the mocha and mint flavors together right from the start—and introducing liquid elements gradually gives you that rich, cafe-worthy taste in every cupcake.
Step 4: Cream Butter and Sugar
Beat softened butter and granulated sugar together in a large bowl until it’s pale, fluffy, and doubles in volume. A good 2-3 minute blend means your cupcakes will be extra-tender, airy, and never dense. This is the foundation of bakery-quality cupcakes!
Step 5: Add the Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for warmth and depth. This step ensures a smooth, glossy batter and all those classic cupcake flavors we love.
Step 6: Mix in Sour Cream and Alternate Dry & Wet Ingredients
Fold in the sour cream (or Greek yogurt). Then, add your dry ingredients in three parts, alternating with the coffee mixture—beginning and ending with the dry. Gently mix until just combined to prevent overworking the batter. This keeps your Peppermint Mocha Cupcakes ultra-tender and crack-free.
Step 7: Bake the Cupcakes
Spoon batter evenly among the liners, filling each about two-thirds full. Slide the pan into your preheated oven and bake for 18–22 minutes. They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking for maximum moistness!
Step 8: Cool Completely
Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool fully. Frosting warm cakes will melt your beautiful frosting, so patience here pays off!
Step 9: Make the Peppermint Mocha Frosting
Using a mixer, beat the butter until super creamy. Gradually blend in the powdered sugar and cocoa powder until smooth and fluffy. Pour in the cooled coffee and peppermint extract, and beat until just combined. Add heavy cream, a tablespoon at a time, until the frosting is lush and spreadable. This is the moment the whole kitchen will start smelling like a winter wonderland.
Step 10: Frost and Garnish
Once the cupcakes are completely cool, generously swirl on that irresistible frosting using a spatula or piping bag. Sprinkle with crushed candy canes or peppermint candies for crunch and fun, then shower with chocolate shavings if you’re feeling extra decadent. They’re as fun to decorate as they are to eat!
How to Serve Peppermint Mocha Cupcakes
Garnishes
The crowning glory on Peppermint Mocha Cupcakes is a blizzard of crushed candy canes, offering not just a festive look but a delightful, minty crunch. You can also add a handful of chocolate shavings for contrast, or tuck a mini candy cane right into the swirl for a playful touch—the options are only limited by your imagination!
Side Dishes
Pair these cupcakes with a homemade hot chocolate, a frothy peppermint latte, or even an espresso for a double shot of mocha goodness. On the dessert table, they get along well with simple vanilla ice cream or a platter of buttery shortbread cookies to balance the bold chocolate and mint flavors.
Creative Ways to Present
Turn your cupcakes into an edible holiday centerpiece by arranging them on a cake stand and scattering extra candy canes and chocolate curls between them. Or, box them up with festive tissue for a gorgeous (and delicious) homemade gift. For parties, try mini cupcake liners for bite-sized bursts of peppermint mocha perfection!
Make Ahead and Storage
Storing Leftovers
Store leftover Peppermint Mocha Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, stash them in the fridge to keep the frosting fresh and dreamy, but be sure to bring them to room temperature before serving for the best flavor and texture.
Freezing
You can absolutely freeze these cupcakes, either frosted or unfrosted! Just pop cooled cupcakes into a freezer-friendly container or wrap tightly for up to 2 months. For longer storage, freeze the cupcakes and frosting separately, assembling them fresh whenever you crave a festive treat.
Reheating
Defrost frozen cupcakes at room temperature, uncovered, to avoid sogginess. If you want that just-baked warmth, a quick 5-second zap in the microwave (without the frosting) revives the softness—add the frosting and toppings once they’re thawed for cupcake perfection with no fuss.
FAQs
Can I make Peppermint Mocha Cupcakes without coffee?
Absolutely! Substitute hot water or extra milk for the brewed coffee in both cake and frosting. You’ll lose a bit of mocha depth, but the chocolate and peppermint will still be front and center.
How do I keep my cupcakes moist?
The secret is in not overbaking and using ingredients like sour cream, which locks in moisture. Stick to the recommended bake time, and test early so cupcakes stay tender and luscious.
Can I use peppermint oil instead of extract?
Peppermint oil is far more potent than extract, so use much less—start with just a drop or two and taste the batter or frosting before adding more, to avoid overpowering the flavor.
Can I decorate with other candies?
Totally! Mini chocolate chips, festive sprinkles, or white chocolate curls are all tasty alternatives to candy canes. Mix and match to suit your celebration or mood!
Are Peppermint Mocha Cupcakes good for gifting?
They make fabulous gifts! Nestle them in a sturdy box with parchment lining, and add a note for extra charm. The festive look and unique flavor always wow friends, neighbors, or coworkers.
Final Thoughts
There’s no better way to ring in the season or savor your favorite flavors than by baking up a batch of Peppermint Mocha Cupcakes. Trust me, these will quickly earn a spot in your holiday traditions, bringing chocolate, mint, and a little joy to every table. Gather your ingredients, share them with someone special, and let the sweet celebrations begin!
Print
Peppermint Mocha Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of rich chocolate and refreshing peppermint with these Peppermint Mocha Cupcakes. Perfect for holiday gatherings or any time you crave a festive sweet treat!
Ingredients
Cupcake Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed strong coffee (cooled)
- 1/4 cup milk
- 1/2 teaspoon peppermint extract
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Peppermint Mocha Frosting:
- 1 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon strong brewed coffee (cooled)
- 1/2 teaspoon peppermint extract
- 1–2 tablespoons heavy cream (as needed)
- crushed candy canes or peppermint candies (for garnish)
- chocolate shavings (optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a cupcake pan with liners.
- Prepare the batter: Whisk dry ingredients. Combine coffee, milk, and peppermint. Beat butter and sugar, add eggs, vanilla, and sour cream. Alternate adding dry ingredients and coffee mixture.
- Bake: Divide batter, bake for 18–22 minutes, then cool.
- Make the frosting: Beat butter, add sugar and cocoa, mix in coffee and peppermint. Adjust consistency with heavy cream.
- Frost cupcakes: Frost cooled cupcakes and garnish with crushed candy canes and chocolate shavings.
Notes
- You can substitute Greek yogurt for sour cream.
- Adjust peppermint extract to taste.
- Cupcakes can be made a day ahead and stored in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 31g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
