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Peppermint Mocha Cupcakes

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These festive cupcakes combine rich chocolate, espresso, and cool peppermint for a holiday treat that’s easy to make and guaranteed to wow a crowd. Topped with creamy peppermint frosting and crushed candy canes, they’re perfect for parties, gifting, or cozy nights in.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1/2 cup unsweetened cocoa powder (50g)
  • 1 cup granulated sugar (200g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons instant espresso powder
  • 1/2 cup whole milk (120ml)
  • 1/3 cup vegetable oil (80ml)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water (120ml)
  • 1/2 cup unsalted butter (113g), softened
  • 2 cups powdered sugar (240g), sifted
  • 2–3 tablespoons heavy cream (30-45ml)
  • 1/2 teaspoon pure peppermint extract
  • Pinch of salt
  • Crushed candy canes or peppermint candies (for decorating)
  • Mini chocolate chips or chocolate shavings (optional, for decorating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder until evenly combined.
  3. In a separate medium bowl, whisk together milk, vegetable oil, egg, and vanilla extract until smooth and slightly frothy.
  4. Pour wet ingredients into dry mixture and stir gently until just combined. Do not overmix.
  5. Carefully pour in boiling water and stir slowly until batter is shiny and pourable. Whisk gently if lumps remain.
  6. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  7. Bake for 18-22 minutes, checking at 18 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For the frosting: In a large bowl, beat softened butter with a mixer on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, beating well after each addition.
  10. Add 2 tablespoons heavy cream, peppermint extract, and a pinch of salt. Beat on high for 3-4 minutes until frosting is fluffy and holds peaks. Adjust consistency with more cream or powdered sugar as needed.
  11. Transfer frosting to a piping bag fitted with a star tip or use a spatula to frost cooled cupcakes.
  12. Sprinkle with crushed candy canes and mini chocolate chips or chocolate shavings.
  13. Serve at room temperature and enjoy!

Notes

Use room temperature ingredients for best results. Don’t overmix the batter to keep cupcakes tender. If making gluten-free or dairy-free, substitute with a 1-to-1 gluten-free flour blend and plant-based milk/butter. Frosting can be made ahead and re-whipped before use. For a less sweet treat, reduce sugar in the frosting. Cupcakes can be stored at room temperature for 2 days or refrigerated for up to 5 days.

Nutrition

Keywords: peppermint mocha cupcakes, holiday dessert, chocolate cupcakes, Christmas baking, peppermint frosting, easy cupcakes, festive treats

Find it online: https://yumyep.com/peppermint-mocha-cupcakes-recipe-easy-holiday-dessert-idea/