These Peppermint Mocha Cupcakes feature a rich chocolate cake flavoured with coffee and peppermint topped off with chocolate buttercream.
There are just some flavours that scream cozy winter day and peppermint mocha is just one of those things.
Sure you can enjoy this flavour combo year round, but it really is a winter classic.
I really love adding coffee to my chocolate cakes, the result is always a deeper chocolate flavour with a tender, moist cake. So yum!
These bad boys get topped off with a simple but delicious chocolate buttercream and a peppermint candy. Real perfection.
You can also add a drop or two of peppermint extract into the frosting if you want a bigger peppermint punch to the cupcake.
Be sure when you are baking these that your ingredients are room temperature so that they will mix perfectly.
You will also want to ensure that you do not over mix the batter.
Looking for more tasty chocolate cupcake recipes?
Check out some of my favourite chocolate cupcake recipes:
Chocolate Cupcakes with Orange Buttercream Frost
Hazelnut Chocolate Cupcakes with Pistachio Chocolate Buttercream
Peppermint Mocha Cupcakes
Yields: 12 cupcakes
Ingredients:
1 cup granulated sugar
½ cup coffee, cooled
½ cup canola or vegetable oil
2 large eggs
1 tbsp apple cider vinegar
1 ½ cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
½ tsp peppermint extract
Chocolate Buttercream:
½ cup butter, softened
2 cups confectioners’ sugar
2 tbsp cocoa powder
1 ½ tbsp milk
12 peppermint candies
Directions:
Line a muffin tin with paper cupcake liners and set aside. Preheat oven to 350 degrees F.
In a large bowl, mix together sugar, coffee, oil, eggs and apple cider vinegar. Mix well.
Add flour, cocoa powder, baking soda and salt. Mix thoroughly until cupcake batter forms.
Add drops of peppermint extract into the batter and mix.
Scoop the batter into the lined muffin tin, about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick comes out clean when inserted in the center of a cupcake. Allow to cool before frosting.
In another large bowl, beat together butter, confectioners’ sugar, cocoa powder and milk with an electric mixer. These ingredients will make up your chocolate buttercream.
Scoop the buttercream into a piping bag with Wilton #12 tip attached. Frost each (cooled down) cupcake.
Top off each cupcake with one peppermint candy. Serve and enjoy!
Peppermint Mocha Cupcakes
Ingredients
- 1 cup granulated sugar
- ½ cup coffee, cooled
- ½ cup canola or vegetable oil
- 2 large eggs
- 1 tbsp apple cider vinegar
- 1 ½ cups all-purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp peppermint extract
For the chocolate buttercream:
- ½ cup butter, softened
- 2 cups confectioners’ sugar
- 2 tbsp cocoa powder
- 1 ½ tbsp milk
- 12 peppermint candies
Instructions
- Line a muffin tin with paper cupcake liners and set aside. Preheat oven to 350 degrees F.
- In a large bowl, mix together sugar, coffee, oil, eggs and apple cider vinegar. Mix well.
- Add flour, cocoa powder, baking soda and salt. Mix thoroughly until cupcake batter forms.
- Add drops of peppermint extract into the batter and mix.
- Scoop the batter into the lined muffin tin, about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick comes out clean when inserted in the center of a cupcake. Allow to cool before frosting.
- In another large bowl, beat together butter, confectioners’ sugar, cocoa powder and milk with an electric mixer. These ingredients will make up your chocolate buttercream.
- Scoop the buttercream into a piping bag with Wilton #12 tip attached. Frost each (cooled down) cupcake.
- Top off each cupcake with one peppermint candy. Serve and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!