Description
These Peppermint Mocha Cupcakes offer a festive blend of rich chocolate, bold coffee, and refreshing peppermint flavors. Perfect for holiday gatherings, these moist cupcakes are topped with a creamy peppermint cocoa frosting and garnished with crushed peppermint candies and mini chocolate chips for a delightful seasonal treat.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup brewed strong coffee (cooled)
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup mini chocolate chips (optional)
Frosting
- 1 cup unsalted butter (softened)
- 2 ½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- ¼ cup cocoa powder
- Crushed peppermint candies and mini chocolate chips for topping (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine granulated sugar, light brown sugar, and vegetable oil. Beat until fully mixed. Add the eggs one at a time, making sure to mix thoroughly after each addition.
- Add Liquids and Flavorings: Stir in the brewed strong coffee (cooled), buttermilk, vanilla extract, and peppermint extract into the wet ingredients, blending well to incorporate all flavors.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently until the batter is smooth and evenly blended. If using, fold in the mini chocolate chips carefully.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened unsalted butter until creamy and smooth. Add the powdered sugar, cocoa powder, heavy cream, and peppermint extract. Beat on high speed for 2 to 3 minutes until the frosting is light, fluffy, and well blended.
- Frost and Decorate: Once the cupcakes are fully cooled, spread or pipe the peppermint cocoa frosting evenly over each cupcake. Garnish with crushed peppermint candies and mini chocolate chips if desired for an extra festive touch.
Notes
- For a stronger mocha flavor, substitute brewed coffee with espresso.
- Cupcakes can be baked up to one day in advance; store unfrosted cupcakes in an airtight container at room temperature.
- The frosting can be tinted a light pink by adding a few drops of red food coloring for a festive holiday look.
