Peppermint Mocha Cupcakes Recipe
Indulge in these rich, chocolatey cupcakes infused with peppermint and mocha flavors — a perfect holiday treat. Moist, fluffy, and topped with creamy frosting, they bring coffeehouse magic to your kitchen. Great for parties, gifting, or simply enjoying with a warm drink
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup brewed coffee cooled
- ½ cup milk
- Frosting of choice chocolate or peppermint
- Crushed candy canes for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, then stir in vanilla and peppermint extracts.
- Mix in half the dry ingredients, followed by coffee and milk, then the remaining dry ingredients.
- Fill cupcake liners 2/3 full and bake for 18 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- Frost as desired and top with crushed candy canes.
Notes
- Use espresso instead of coffee for a stronger mocha flavor.
- Store cupcakes in an airtight container for up to 3 days.
- You can freeze unfrosted cupcakes for up to 2 months.