Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes

Step. Aside. Starbucks. You think you’re all holiday with your red cup and peppermint mocha latte?? These peppermint mocha cupcakes gives anything peppermint mocha a run for it’s money. I love peppermint and chocolate together. Mint Chocolate Chip ice cream, peppermint mocha hot drinks, peppermint hot chocolate. I love it. To me, it is the epitome of the holiday season. The warm flavors of the chocolate with the crisp, cool flavor of the mint… so good, I mean, ugh, just so good. I would love to make these into cookies as well, or brownies!! So many options, so much baking!!!

I topped these cupcakes with Andes Peppermint Chips. You could also do candy canes. I like the Peppermint Chips, because they are chocolate so they are soft, and you won’t be worried about breaking a tooth if you crunch on it the wrong way. You could even mix in the peppermint chips into the chocolate cupcake batter! That would give the cupcake a great texture. I personally love when there are mix-ins, like chocolate chips, in my cupcakes.

The frosting is a peppermint buttercream. Normally, in my buttercream, I add in vanilla extract- to give it some flavor. I did a combination of vanilla and peppermint extract, with a bit more peppermint than vanilla… gotta get that peppermint flavor!

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Here is the printable recipe for these delicious cupcakes! Taken from Handle the Heat- find her recipe and blog here.

Peppermint Mocha Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 15 minutes

15 Cupcakes


    For the Cupcakes:
  • 1 c. sugar
  • 3/4 c. flour
  • 1/4 c. cocoa powder
  • 2 tsp instant coffee mix
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c. milk or cream
  • 1/4 c. veggie oil
  • 1/4 tsp vanilla extract
  • 1/4 tsp peppermint extract
    For the Frosting:
  • 2 sticks butter, room temp
  • 4 c. powdered sugar
  • 1 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 2 tbsp milk


    For the Cupcake:
  • Preheat oven to 350°F. Line 2 standard muffin pans with 15 paper cupcake liners.
  • In a medium bowl whisk the sugar, flour, cocoa, espresso powder, baking powder, and salt.
  • In a liquid measuring cup whisk together the milk, oil, egg, and vanilla. Add to the dry ingredients and whisk vigorously until the batter comes together. Stir until combined.
  • Fill each cupcake liner three-quarters full with batter.
  • Bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.
  • Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
    For the Frosting:
  • In a large bowl, use an electric mixer to beat the butter on medium-high speed until light and fluffy, about 2 minutes.
  • Add the powdered sugar, vanilla, peppermint extract, and cream with the mixer on low speed. Beat until incorporated then increase speed to high and beat for 3 minutes, or until ultra light and creamy. Add additional powdered sugar if frosting is too thin or additional cream if too thick.
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