Peppermint Mocha Cupcakes Recipe

Peppermint Mocha Cupcakes Recipe

How To Make Peppermint Mocha Cupcakes

Topped with a rich vanilla frosting and chocolate drizzle, these peppermint mocha cupcakes are a delightful dessert for the holidays.

Preparation: 30 minutes
Cooking: 18 minutes
Total: 48 minutes



For the Cupcakes:

  • ½cupunsalted butter
  • 2ozsemisweet baking chocolate
  • 1tbspinstant coffee,heaping
  • ½cupunsweetened cocoa powder,not Dutch processed
  • ¾cupall purpose flour,spoon & leveled
  • ½tspbaking soda
  • ¾tspbaking powder
  • ¼tspsalt
  • 2large eggs,at room temperature
  • ½cupgranulated sugar
  • ¼cuplight brown sugar,packed
  • 1tsppure vanilla extract
  • ½tsppeppermint extract
  • ½cupbuttermilk

For the Peppermint Vanilla Frosting:

  • 1cupunsalted butter,softened to room temperature
  • 3-4cupsconfectioners’ sugar
  • ¼cupheavy cream
  • 1tsppure vanilla extract
  • ¼tsppeppermint extract
  • salt,to taste
  • 4ozsemisweet baking chocolate and crushed candy canes,melted, optional for garnish


  1. Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners. Set aside.

  2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring between each time. Or melt over low heat on the stovetop.

  3. Stir until combined, then mix in the instant coffee. Set aside to slightly cool.

  4. In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.

  5. In a large bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth.

  6. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix. The batter will be very thick like pudding.

  7. Divide the batter between 12 liners in the cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.

  8. Allow to cool completely before frosting.


  1. Beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy.

  2. Add confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract with the mixer running. Increase to high speed and beat for 3 full minutes (longer beating means creamier frosting).

  3. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet.

  4. Frost cooled cupcakes. There may be leftover frosting depending on how much is used on each cupcake.

  5. Drizzle with melted chocolate. Top with crushed candy canes right before serving.

  6. Store leftovers in the refrigerator for up to 4 to 5 days.


  • Calories: 512.35kcal
  • Fat: 31.61g
  • Saturated Fat: 19.54g
  • Trans Fat: 0.93g
  • Monounsaturated Fat: 8.70g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 57.70g
  • Fiber: 2.88g
  • Sugar: 46.63g
  • Protein: 4.35g
  • Cholesterol: 99.30mg
  • Sodium: 279.67mg
  • Calcium: 64.77mg
  • Potassium: 189.02mg
  • Iron: 2.23mg
  • Vitamin A: 229.30µg
  • Vitamin C: 0.14mg
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