Description
Whip up these festive Peppermint Mocha Cupcakes for a taste of holiday cheer. Rich chocolate cake meets cool peppermint and coffee flavor, topped with a sweet mocha frosting. This recipe is straightforward and perfect for sharing.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot strong brewed coffee
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon peppermint extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the sugar to the dry ingredients and mix well.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix on low speed until just combined.
- Carefully pour in the hot coffee and mix until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large bowl until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing on low speed until incorporated.
- Add the cooled coffee, peppermint extract, and salt. Beat on medium-high speed until the frosting is light and fluffy.
- Once cupcakes are completely cool, pipe or spread the mocha frosting on top. Garnish with crushed candy canes if desired.
Notes
- Using hot coffee deepens the chocolate flavor in the cake.
- Make sure your coffee is completely cool before adding it to the frosting to prevent melting.
- Buttermilk helps keep the chocolate cake moist. If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: Estimate needed
- Sugar: Estimate needed
- Sodium: Estimate needed
- Fat: Estimate needed
- Saturated Fat: Estimate needed
- Unsaturated Fat: Estimate needed
- Trans Fat: Estimate needed
- Carbohydrates: Estimate needed
- Fiber: Estimate needed
- Protein: Estimate needed
- Cholesterol: Estimate needed