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.
Serves:
Ingredients
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
Instructions
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Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners. Set aside.
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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.
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Stir until combined, then mix in the instant coffee. Set aside to slightly cool.
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In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
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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.
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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.
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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.
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Allow to cool completely before frosting.
Frosting:
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Beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy.
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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).
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Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet.
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Frost cooled cupcakes. There may be leftover frosting depending on how much is used on each cupcake.
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Drizzle with melted chocolate. Top with crushed candy canes right before serving.
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Store leftovers in the refrigerator for up to 4 to 5 days.
Nutrition
- 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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