Description
Delight in these festive Peppermint Mocha Cupcakes that blend rich cocoa, smooth coffee, and refreshing peppermint into a moist cupcake topped with a creamy mocha peppermint frosting. Perfect for holiday gatherings or any coffee lover’s treat.
Ingredients
Scale
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
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
- Crushed candy canes (for garnish)
- Chocolate shavings (for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners to ensure easy removal and clean baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed throughout the batter.
- Combine Wet Ingredients: In a large bowl, mix the vegetable oil, granulated sugar, and light brown sugar until smooth. Add in the large egg, whole milk, vanilla extract, and peppermint extract, mixing well until completely combined for a rich, flavorful base.
- Add Coffees: Stir in the strong brewed coffee and hot water to the wet mixture, blending until smooth which adds depth to the mocha flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cupcakes.
- Fill and Bake: Divide the batter evenly among the cupcake liners and bake for 18-21 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cupcakes are done.
- Cool: Allow the cupcakes to cool completely on a wire rack before frosting to prevent the frosting from melting.
- Prepare Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar and unsweetened cocoa powder, then mix in vanilla extract, coffee, peppermint extract, and heavy cream. Beat the frosting until it is light and fluffy for a smooth, spreadable consistency.
- Frost and Garnish: Frost the cooled cupcakes evenly and garnish with crushed candy canes and chocolate shavings for a festive touch and extra flavor.
Notes
- For stronger coffee flavor, consider using espresso instead of brewed coffee.
- Ensure cupcakes are completely cooled before frosting to prevent melting and sliding.
- Crushed candy canes can be substituted with peppermint candies for different texture.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
