Peppermint Mocha Cupcakes: Rich Chocolate Coffee Cupcakes with Peppermint Frosting

These cozy cupcakes combine deep chocolate, boldcoffee, and cool peppermint into one festive treat that’s perfect for winter gatherings and holiday parties. The batter bakes up rich and moist with a subtle espresso kick, while the creamy peppermint frosting adds a sweet, refreshing finish that tastes just like your favorite seasonal latte. For extra crunch and color, you can sprinkle the tops with crushed candy canes or mini chocolate curls right before serving, and using a sturdy 12-cup muffin pan helps your cupcakes bake evenly and hold their shape beautifully.​

PREP TIME: 20 minutes
COOK TIME: 18 minutes
TOTAL TIME: 38 minutes (plus cooling)
SERVINGS: 12 cupcakes
DIFFICULTY: Intermediate
DIETARY TAGS: Vegetarian

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EQUIPMENT NEEDED

• 12-cup muffin tin
• Cupcake liners
• Electric mixer (stand or hand)
• 2 mixing bowls (medium and large)
• Whisk
• Measuring cups and spoons
• Wire cooling rack
• Piping bag with star tip

Simple alternatives: Use a zip-top bag with the corner snipped off instead of a piping bag, or spread frosting with an offset spatula.

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INGREDIENTS

For the Cupcakes:

• 1 cup (125g) all-purpose flour
• 1 cup (200g) granulated sugar
• ⅓ cup (30g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg (room temperature)
• ½ cup (120ml) whole milk (room temperature)
• ¼ cup (60ml) vegetable oil
• 1 tablespoon instant coffee granules
• ½ cup (120ml) hot water or hot brewed coffee
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract

For the Peppermint Frosting:

• ½ cup (115g) unsalted butter, softened
• 2½ cups (300g) confectioners’ sugar
• 3 tablespoons (15g) unsweetened cocoa powder
• 2-3 tablespoons heavy cream
• ¼-½ teaspoon peppermint extract (start small)
• Pinch of salt

For Garnish:

• Crushed candy canes
• Chocolate ganache (optional)

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METHOD

Make the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
2. Dissolve the instant coffee in hot water and set aside to cool slightly.
3. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
4. In a separate bowl, whisk the egg, milk, oil, vanilla extract, and peppermint extract until smooth.
5. Pour the coffee mixture into the wet ingredients and whisk to combine.
6. Add the wet ingredients to the dry ingredients and mix on low speed for about 1 minute until just combined—don’t overmix or you’ll get tough cupcakes.
7. The batter will be thin—that’s exactly what you want.
8. Fill each cupcake liner about ⅔ full.
9. Bake for 15-18 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting:

1. Beat the softened butter with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
2. Add the confectioners’ sugar and cocoa powder gradually, ¼ cup at a time, on low speed.
3. Drizzle in 2 tablespoons of heavy cream and beat on medium speed.
4. Add ¼ teaspoon peppermint extract first—this stuff is powerful, so taste and add more only if needed.
5. Beat on high speed for 3 minutes until the frosting is creamy and holds stiff peaks.
6. If it’s too thick, add the remaining tablespoon of cream; if too thin, chill for 15 minutes.

Assemble:

1. Once cupcakes are completely cool, pipe or spread the frosting generously on top.
2. Immediately sprinkle with crushed candy canes before the frosting sets.
3. Drizzle with chocolate ganache if you’re feeling fancy.

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CRUCIAL TIPS

• Start with ¼ teaspoon peppermint extract and taste—you can always add more, but you can’t take it back once it’s overpowering.
• Room temperature ingredients are non-negotiable—cold eggs and milk don’t emulsify properly and you’ll end up with dense cupcakes.
• Don’t overbake—chocolate cupcakes dry out fast. Start checking at 15 minutes.
• Cool completely before frosting—warm cupcakes will melt your beautiful frosting right off.
• Use quality cocoa powder—it makes a massive difference in chocolate flavor.

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STORAGE & EXTRAS

Storage:

• Frosted cupcakes: Refrigerate in an airtight container for up to 5 days. Bring to room temperature 30 minutes before serving.
• Unfrosted cupcakes: Store at room temperature for 2 days or refrigerate for up to 1 week.

Scaling:

• Double the recipe for 24 cupcakes—you might need an extra 2-3 minutes baking time.
• Half the recipe works perfectly for 6 cupcakes.

Common Mistakes:

• Using too much peppermint extract (seriously, go easy)
• Overmixing the batter
• Frosting warm cupcakes
• Skipping the coffee (it enhances chocolate without tasting like coffee)

Variations:

• Gluten-free: Swap in gluten-free 1-to-1 flour
• Lighter frosting: Use whipped cream frosting instead of buttercream
• Extra chocolatey: Top with ganache made from melted dark chocolate and heavy cream
• Candy cane lovers: Mix crushed candy canes into the frosting too

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These peppermint mocha cupcakes taste exactly like your favorite holiday coffee drink, except better because you can eat them with your hands.

The coffee amplifies the chocolate without making the cupcakes taste like coffee—it’s a baker’s secret weapon.