Peppermint Mocha Cupcakes Chocolate (Printable)

Chocolate cupcakes meet espresso and peppermint, finished with creamy buttercream and holiday-inspired garnishes.

# Components:

→ Cupcakes

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1/3 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 2 teaspoons instant espresso powder
12 - 1/2 teaspoon peppermint extract
13 - 1/2 cup boiling water

→ Peppermint Buttercream

14 - 1 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/4 cup heavy cream
17 - 1/2 teaspoon peppermint extract
18 - Pinch of salt

→ Garnish

19 - 1/4 cup mini chocolate chips or chocolate shavings
20 - 2 tablespoons crushed peppermint candies
21 - Optional: chocolate syrup for drizzling

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
02 - In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together the large eggs, whole milk, vegetable oil, pure vanilla extract, instant espresso powder, and peppermint extract until well combined.
04 - Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
05 - Gently stir in the boiling water until the batter is smooth. The batter will be thin.
06 - Divide the batter evenly among the prepared cupcake liners, filling each approximately 2/3 full.
07 - Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
08 - For the peppermint buttercream, beat the softened unsalted butter with an electric mixer on medium speed until it is creamy, approximately 2 minutes.
09 - Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the heavy cream, peppermint extract, and a pinch of salt. Beat on high speed until the mixture is light and fluffy, about 3 minutes.
10 - Once the cupcakes have completely cooled, pipe or spread the peppermint buttercream onto the tops.
11 - Decorate the frosted cupcakes with mini chocolate chips, crushed peppermint candies, and a drizzle of chocolate syrup, if desired.

# Expert Advice:

01 -
  • Perfect holiday flavor combination that everyone adores
  • Bakery quality results with simple pantry ingredients
  • Can be made ahead for stress free entertaining
  • Makes exactly one dozen perfectly sized treats
02 -
  • These cupcakes stay incredibly moist for days thanks to the oil in the batter
  • The espresso powder enhances chocolate flavor without making them taste like coffee
  • Perfect make ahead dessert that actually improves in flavor overnight
  • Can be frozen unfrosted for up to 3 months
03 -
  • For the most intense chocolate flavor, use Dutch processed cocoa powder and let your batter rest for 10 minutes before baking. This allows the cocoa to fully hydrate and bloom.
  • When making the buttercream, start with butter that is cool room temperature, not overly soft. It should yield slightly when pressed but not be melty. This creates the perfect structure for a frosting that holds its shape beautifully when piped.

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