Name: Peppermint Mocha Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 18 min
Ingredients: 3/4 cup all-purpose flour (spoon & sweep method); 1/2 cup unsweetened cocoa powder (sifted); 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup granulated sugar; 1/2 teaspoon salt; 1 large egg (room temperature); 1/2 cup buttermilk (room temperature); 1/4 cup vegetable oil; 1/4 teaspoon pure vanilla extract; 1 tablespoon instant coffee; 1/2 cup boiling water; 3/4 cup butter (softened); 3 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1-2 tablespoons heavy cream; 4 ounces semisweet baking chocolate (melted or can use chocolate syrup); crushed candy canes; crushed Andes Peppermint Crunch Thins

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Peppermint Mocha Cupcakes have all the beloved flavors of the Starbucks drink in a delectable dessert. Perfect for the holidays!

Peppermint Mocha Cupcakes make the perfect festive treat

There’s something about the combination of peppermint and chocolate that get me every time.

Back when I used to commute to work, there were around five or so Starbucks on my walk to the office from the train. I could easily pass right by them without a thought since I am not really much of a coffee drinker. But anytime they released their holiday flavors, I simply had to line up to get myself one.

The Peppermint Mocha Lattes were among one of my favorites.

Peppermint Mocha Cupcakes have all the beloved flavors of the favorite coffee shop drink!

Since having my kiddos and now working from home, I haven’t had a Peppermint Mocha Latte in years so I thought it would be fun recreate those flavors in some cupcakes I was making to take along to a friend’s house.

These Peppermint Mocha Cupcakes are rich, chocolaty, moist & have a good dose of instant coffee. The cupcakes are topped with a creamy peppermint frosting that is so light and fluffy. Finally, a few sprinkles of crushed candy canes and chopped Andes Peppermint Crunch Thins followed by drizzles of melted chocolate.

It’s what cupcake dreams are made of, well my cupcake dreams and hopefully yours too ♥

Peppermint Mocha Cupcakes

Prep Time

20 mins

Cook Time

20 mins

Total Time

18 mins

Peppermint Mocha Cupcakes have all the beloved flavors of the Starbucks drink in a delectable dessert. Perfect for the holidays!

Course: Dessert

Cuisine: American, Holiday

Keyword: christmas cupcakes, cupcakes for the holidays, peppermint cupcake recipe

Servings: 12 cupcakes

Calories: 396 kcal

Ingredients

Cupcakes:

3/4 cup all-purpose flour spoon & sweep method
1/2 cup unsweetened cocoa powder sifted
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon salt
1 large egg room temperature
1/2 cup buttermilk room temperature
1/4 cup vegetable oil
1/4 teaspoon pure vanilla extract
1 tablespoon instant coffee
1/2 cup boiling water

Peppermint Frosting:

3/4 cup butter softened
3 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1-2 tablespoons heavy cream

Topping:

4 ounces semisweet baking chocolate melted or can use chocolate syrup
crushed candy canes
crushed Andes Peppermint Crunch Thins

Instructions

Preheat oven to 350°F. Line a standard cupcake tin with paper cupcake liners.
Make the cupcakes: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt together.
In the bowl of stand mixer or using a hand mixer, beat together the egg, milk, oil, peppermint, and vanilla. Slowly add the flour mixture and beat on medium speed with an electric mixer for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Mix instant coffee with boiling water in a measuring cup and stir into batter until well combined.
Divide the batter equally into prepared muffin tin filling to about three-quarters full. Bake for 18-20 minutes or tops are firm and a cake tester inserted in the center comes out clean Remove pan from oven and allow cupcakes to cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
Meanwhile, make the frosting: Beat softened butter with a hand or stand mixer on medium speed. Beat for about 3 minutes until smooth and creamy.
Add powdered sugar and mix until combined.
Add vanilla, peppermint extract and heavy cream and mix until smooth.
If necessary, add more heavy cream or powdered sugar until desired consistency is reached.
Frost cooled cupcakes. Drizzle with melted chocolate. Top with crushed candy canes and peppermint Andes chips right before serving.

Nutrition Facts

Peppermint Mocha Cupcakes

Amount Per Serving (1 cupcake)

Calories 396 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 11g55%

Cholesterol 46mg15%

Sodium 262mg11%

Potassium 124mg4%

Carbohydrates 60g20%

Fiber 1g4%

Sugar 51g57%

Protein 2g4%

Vitamin A 410IU8%

Calcium 34mg3%

Iron 1mg6%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

More peppermint treats:

Peppermint Frosted Brownies