4ouncessemisweet baking chocolatemelted or can use chocolate syrup
crushed candy canes
crushed Andes Peppermint Crunch Thins
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.
Peppermint Mocha Cupcakes
Amount Per Serving (1 cupcake)
Calories 396Calories from Fat 153
% Daily Value*
Saturated Fat 11g55%
Vitamin A 410IU8%
* 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.