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Peppermint Mocha Cupcakes

Rich, moist chocolate cupcakes infused with peppermint and espresso, topped with creamy mocha frosting. The perfect festive dessert for the holidays!
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling time 8 minutes
Total Time 58 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 2 tsp instant espresso powder
  • 1 tsp peppermint extract
Mocha Frosting
  • 1 cup unsalted butter
  • 3 cups powdered sugar
  • 2 tbsp cocoa powder
  • 1 tbsp espresso or strong coffee
  • 1/2 tsp peppermint extract
  • 2 tbsp heavy cream as needed for consistency

Equipment

  • 1 large bowl
  • 1 electric mixer
  • 1 muffin pan
  • 1 paper cupcake liners

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs and sugar until fluffy. Add milk, oil, espresso powder, and peppermint extract; mix until combined.
  4. Gradually add dry ingredients and mix until smooth.
  5. Divide batter evenly into cupcake liners and bake for 18 minutes or until a toothpick comes out clean.
  6. Cool completely before frosting.
  7. To make frosting: beat butter until creamy, then add powdered sugar, cocoa, espresso, and peppermint extract. Adjust texture with heavy cream.
  8. Frost cupcakes and garnish with crushed candy canes or chocolate shavings.

Notes

NUTRITION (per cupcake)

Calories: ~310 kcal
Fat: 16g
Carbs: 40g
Protein: 3g
 
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. These freeze well—just skip frosting until thawed.