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Peppermint Mocha Cupcakes

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 18 minutes
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

  1. Preheat oven to 350°F. Line a standard cupcake tin with paper cupcake liners.

  2. Make the cupcakes: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt together.
  3. 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.
  4. 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.
  5. 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.
  6. Add powdered sugar and mix until combined.
  7. Add vanilla, peppermint extract and heavy cream and mix until smooth.
  8. If necessary, add more heavy cream or powdered sugar until desired consistency is reached.
  9. 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*
Total Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 46mg 15%
Sodium 262mg 11%
Potassium 124mg 4%
Total Carbohydrates 60g 20%
Dietary Fiber 1g 4%
Sugars 51g
Protein 2g 4%
Vitamin A 8.2%
Calcium 3.4%
Iron 5.5%
* 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.