These Peppermint Mocha Cupcakes combine rich, chocolatey goodness with a refreshing hint of peppermint, making them the perfect dessert for the holiday season. Topped with a smooth mocha frosting, these cupcakes are festive and indulgent, offering the perfect blend of flavors for any peppermint and chocolate lover.
Ingredients:
For the Cupcakes:
1 and 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 cup whole milk
2 tsp vanilla extract
1 tsp peppermint extract
1/2 cup strong brewed coffee
1/2 cup hot water
For the Mocha Frosting:
1 cup unsalted butter, softened
3 and 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tsp vanilla extract
2 tbsp brewed coffee
1/4 tsp peppermint extract
1/4 cup heavy cream
For Garnish:
Crushed candy canes
Chocolate shavings
Directions:
Prepare the Cupcakes:
Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar until smooth. Add the egg, milk, vanilla, and peppermint extract, mixing until well combined.
Stir in the brewed coffee, followed by the hot water, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners and bake for 18-21 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.
Prepare the Mocha Frosting:
In a large bowl, beat the softened butter until creamy.
Add the powdered sugar, cocoa powder, vanilla extract, coffee, peppermint extract, and heavy cream. Beat on high until light and fluffy.
Frost and Garnish:
Frost the cooled cupcakes with the mocha frosting.
Garnish with crushed candy canes and chocolate shavings for a festive touch.
Serving Tips:
Best Temperature: Serve these cupcakes at room temperature to ensure the frosting is soft and creamy, and the cupcakes maintain their moist texture.
Presentation: For a festive touch, top each cupcake with a sprinkle of crushed candy canes and chocolate shavings right before serving. Consider adding mini candy canes for an extra holiday vibe.
Pairing Suggestions: These cupcakes pair wonderfully with a warm beverage like hot cocoa, peppermint mocha, or even espresso to enhance the mocha flavors.
Party-Ready: These cupcakes are perfect for holiday gatherings, dessert tables, or even gift exchanges. Arrange them on a cupcake stand or festive platter for an impressive display.
Storage Tips:
Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature for about 30 minutes to enjoy the frosting at its creamiest.
Freezing: If you want to make these cupcakes in advance, you can freeze the unfrosted cupcakes for up to 2 months. Once completely cooled, wrap each cupcake in plastic wrap, place them in a freezer-safe bag or container, and freeze.
To Thaw: Transfer the cupcakes to the refrigerator and allow them to thaw overnight. Frost and garnish them after thawing.
Frosted Cupcakes: While it’s best to freeze the cupcakes without frosting, you can freeze frosted cupcakes by placing them on a tray in the freezer for about an hour until the frosting is firm. Then, wrap each cupcake individually in plastic wrap and store them in a freezer-safe container. Thaw in the fridge overnight before serving.
Keep Fresh Longer: To maintain freshness, ensure the cupcakes are stored away from direct sunlight or heat.
Related Recipes:
FAQs:
Can I make these cupcakes without coffee?
Yes! If you prefer to omit the coffee, you can substitute it with an equal amount of hot water or milk. Keep in mind that the coffee enhances the chocolate flavor, so the cupcakes may have a slightly less intense mocha taste without it.
How do I prevent the cupcakes from drying out?
To ensure moist cupcakes, be careful not to overbake them. Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, they’re done. Also, store the cupcakes in an airtight container to lock in moisture.
Can I use a different frosting for these cupcakes?
Absolutely! While the mocha frosting complements the peppermint chocolate flavor perfectly, you can switch it up by using a simple vanilla buttercream or even a chocolate ganache for a richer finish.
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure that your other ingredients, such as the cocoa powder and baking soda, are also certified gluten-free to make this recipe suitable for those with gluten sensitivities.
Conclusion:
These Peppermint Mocha Cupcakes are sure to bring holiday cheer to your kitchen! Rich in chocolate with a cool peppermint twist and creamy mocha frosting, they’re perfect for parties, gift exchanges, or just treating yourself during the colder months.
📖 Recipe:
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Peppermint Mocha Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Peppermint Mocha Cupcakes are a perfect holiday treat, combining rich chocolate flavor with a refreshing hint of peppermint. Topped with creamy mocha frosting, these cupcakes are a festive, delicious dessert for Christmas or any special occasion. Easy to make and irresistible, they are ideal for peppermint and chocolate lovers alike.
Ingredients
For the Cupcakes:
1 and 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 cup whole milk
2 tsp vanilla extract
1 tsp peppermint extract
1/2 cup strong brewed coffee
1/2 cup hot water
For the Mocha Frosting:
1 cup unsalted butter, softened
3 and 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tsp vanilla extract
2 tbsp brewed coffee
1/4 tsp peppermint extract
1/4 cup heavy cream
For Garnish:
Crushed candy canes
Chocolate shavings
Instructions
- Preheat oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix vegetable oil, granulated sugar, and brown sugar until smooth. Add the egg, milk, vanilla, and peppermint extract, mixing until well combined.
- Stir in the brewed coffee and hot water, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly into the cupcake liners and bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely before frosting.
- To make the frosting, beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, coffee, peppermint extract, and heavy cream. Beat until light and fluffy.
- Frost cooled cupcakes, and garnish with crushed candy canes and chocolate shavings.
Notes
You can increase or decrease the peppermint extract to adjust the minty flavor to your preference.
For a richer mocha flavor, use strong brewed coffee in both the cupcakes and frosting.
These cupcakes can be made in advance and frozen (without frosting) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: Approx. 350 kcal per cupcake
