Oh, get ready for a treat, because these Peppermint Mocha Cupcakes are pure holiday magic in every bite! Seriously, they’re like a cozy hug on a chilly winter day, but way more delicious. I’ve tinkered with this recipe a bunch, trying to get that perfect balance of rich chocolate, a zingy peppermint kick, and that deep, comforting coffee flavor. These aren’t just any cupcakes; they’re my go-to when I want to bring a little extra sparkle to Christmas parties or just make a regular Tuesday feel festive. Trust me, they’ll disappear faster than Santa’s cookies!
Gather Your Ingredients for Peppermint Mocha Cupcakes
Alright, let’s get our supplies ready for these flavor bombs! Having everything measured out beforehand makes baking so much smoother, and honestly, it’s half the fun. You’ll want to make sure your butter and eggs are nice and cozy at room temperature – it really makes a difference in how they mix. And that strong coffee? Brew it up a little ahead of time so it can cool down. Trust me, these little details are the secret sauce to amazing cupcakes.
Cupcake Ingredients
Here’s what you’ll need for the star of the show, the cupcakes themselves: 1 and 3/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder (the good stuff!), 1 and 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt to balance all that sweetness. Then we’ve got 2 cups of granulated sugar, 1 cup of softened unsalted butter, 4 large eggs, 1 teaspoon of vanilla extract, and our special guest, 1 teaspoon of peppermint extract. Lastly, for the liquid magic, you’ll need 1 cup of buttermilk and 1/2 cup of strong brewed coffee, make sure it’s cooled!
Mocha Frosting Ingredients
Now for the crowning glory – the mocha frosting! You’ll need 2 cups of softened unsalted butter (that’s two sticks, folks), 4 cups of powdered sugar that’s been sifted if you can, and 1/2 cup of unsweetened cocoa powder. We’ll also use 1/4 cup of that cooled strong brewed coffee, 1 teaspoon of vanilla extract, and a little pinch of 1/4 teaspoon of salt to really make the flavors pop. And of course, a sprinkle of crushed candy canes for that festive finish!
Crafting Your Delicious Peppermint Mocha Cupcakes
Okay, this is where the magic really happens! Don’t be intimidated, it’s actually pretty straightforward once you get going. We’re going to build these flavors layer by layer, and trust me, the result is so worth it.
Preparing the Cupcake Batter
First things first, get that oven preheating to 350°F (175°C) and line your muffin tins with liners – I like to use two tins for 24 cupcakes, makes it go faster! Now, in a medium bowl, just whisk together your flour, cocoa powder, baking soda, baking powder, and salt. Give it a good mix so everything is evenly distributed. Over in your big mixing bowl, grab that softened butter and sugar. Cream them together until they’re nice and fluffy – this is super important for a tender cupcake, so don’t rush it! Beat in those four eggs one by one, making sure each one is incorporated before adding the next. Then, stir in your vanilla and that wonderful peppermint extract. In a separate little bowl, whisk together your buttermilk and that cooled, strong coffee. Now for the fun part: gradually add your dry ingredients to the butter mixture, alternating with the buttermilk-coffee combo. Start and end with the dry stuff. Mix until it’s *just* combined – seriously, don’t go overboard here! Overmixing makes for tough cupcakes, and nobody wants that.
Baking and Cooling the Cupcakes
Once your batter is ready, divide it evenly into your prepared cupcake liners. You want to fill them about two-thirds full – they’ll puff up! Pop them into your preheated oven and bake for about 18 to 22 minutes. You’ll know they’re done when a wooden skewer or a toothpick you stick in the center comes out clean. No wet batter clinging to it! Let them hang out in the muffin tin for about 10 minutes to cool down a bit before you carefully transfer them to a wire rack. They need to be *completely* cool before we even think about frosting them. Patience is key here!
Making the Rich Mocha Frosting
While those beauties are cooling, let’s whip up the frosting! In a large bowl, beat your softened butter until it’s super creamy and smooth. This is the base for our delicious mocha frosting. Now, start adding in your sifted powdered sugar and cocoa powder, alternating with that cooled coffee. Add a bit of dry, then a bit of coffee, and mix until it’s all smooth and combined. Keep going until it’s all in there and looks wonderfully rich. Stir in your vanilla extract and that pinch of salt – it really helps all those flavors sing! You want a frosting that’s creamy, spreadable, and packed with that yummy mocha and peppermint flavor. If it seems a little too thick, you can always add another tiny splash of coffee, or if it’s too thin, a bit more powdered sugar.
Decorating Your Festive Peppermint Mocha Cupcakes
Now for the fun part – making these look as festive as they taste! Once your cupcakes are totally cool, grab your mocha frosting. You can use a spatula or a piping bag – whatever you prefer! Swirl or spread a generous amount of that creamy frosting on top of each cupcake. Then, right before serving, sprinkle those gorgeous crushed candy canes all over the frosting. They add a little crunch and a whole lot of holiday cheer!
Print
Amazing Peppermint Mocha Cupcakes 1 recipe
- Total Time: 45 minutes
- Yield: 24 cupcakes
- Diet: Vegetarian
Description
Moist chocolate cupcakes infused with peppermint and coffee flavors, topped with a rich mocha frosting and crushed candy canes.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cupsgranulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup buttermilk
- 1/2 cup strong brewed coffee, cooled
- For the Mocha Frosting:
- 2 cups (4 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Crushed candy canes, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 24-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
- In a separate small bowl, whisk together the buttermilk and cooled brewed coffee.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the mocha frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, alternating with the cooled coffee, until smooth and well combined. Stir in the vanilla extract and salt.
- Once the cupcakes are completely cool, frost them generously with the mocha frosting.
- Sprinkle the crushed candy canes over the frosting.
Notes
- Ensure your butter and eggs are at room temperature for best results.
- Do not overmix the batter to prevent tough cupcakes.
- For a stronger peppermint flavor, add an extra 1/4 teaspoon of peppermint extract to the batter.
- If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Expert Tips for Perfect Peppermint Mocha Cupcakes
Want to make these peppermint mocha cupcakes absolutely perfect every single time? I’ve got a few little tricks up my sleeve! First off, seriously, don’t skip letting your butter and eggs come to room temperature. It makes such a difference in how smoothly everything blends together, especially for that fluffy frosting. When you’re mixing the batter, remember: less is more! Overmixing means tough cupcakes, so just mix until you don’t see big streaks of flour anymore. For an extra punch of peppermint, feel free to add just a tiny bit more extract to the batter – maybe an extra 1/4 teaspoon. And if your frosting seems a little too stiff, just whisk in another tablespoon of coffee, nice and slow, until it’s perfectly spreadable. These little things really elevate your holiday baking!
FAQ
Got questions about these festive little treats? I’ve got answers! People often ask me if they can make these without the coffee, and sure, you can! Just replace the coffee with an equal amount of buttermilk, but you’ll lose that lovely mocha depth. If you’re looking for an even stronger peppermint flavor in your peppermint cupcake recipe, go ahead and add another quarter teaspoon of peppermint extract to the batter – just don’t go too crazy or it can get a bit overpowering! Some folks also wonder about making them ahead of time. You can totally bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them the day you plan to serve them for the best texture. And if you don’t have buttermilk on hand, no worries! Just mix a tablespoon of white vinegar or lemon juice with a cup of milk and let it sit for about five minutes – it works like a charm for this mocha dessert!
Understanding the Nutrition of Peppermint Mocha Cupcakes
Just a friendly heads-up, the nutrition info you see for these delightful peppermint mocha cupcakes is just an estimate, okay? It can totally change depending on the exact brands of ingredients you use, how much frosting you pile on, and how generous you are with those crushed candy canes! So, think of these numbers as a general guide rather than a precise breakdown.
For more delicious recipes and inspiration, check out our Pinterest page!
