There is something truly magical about Peppermint Mocha Chocolate Cupcakes: the way the rich chocolate and deep coffee flavors swirl together with refreshing peppermint is pure holiday joy in a wrapper. Just one bite and you’re whisked away into a winter wonderland, whether it’s December or July. These cupcakes are soft, moist, and topped with a minty, dreamy frosting — made to impress at any festive gathering, but easy enough to become your new go-to chocolate cupcake recipe. Trust me, if you’re looking for a way to bring cheer to your dessert table, these Peppermint Mocha Chocolate Cupcakes are the answer.
Ingredients You’ll Need
This recipe keeps things simple, but every ingredient has a purpose: together, they layer chocolatey depth, classic cupcake fluff, and just a hint of cool refreshment. Gathering these essentials sets you up for delicious—and stunning—Peppermint Mocha Chocolate Cupcakes.
- All-purpose flour: Gives structure and fluffiness to your cupcakes.
- Granulated sugar: Adds sweetness and helps keep the crumb moist.
- Unsweetened cocoa powder: Delivers deep chocolate flavor—use a good-quality one for a true chocolate punch.
- Baking powder: Provides lift, making sure your cupcakes rise beautifully.
- Baking soda: Works with the acidic ingredients for extra tenderness.
- Salt: Sharpens flavors and balances the sweetness.
- Brewed strong coffee (cooled): Amplifies the chocolate notes and adds rich depth—decaf works if you prefer.
- Whole milk: Makes the crumb tender and cupcakes extra moist.
- Vegetable oil: Keeps everything super soft and bakery-style fluffy.
- Large egg: Binds the batter and supports a light structure.
- Vanilla extract: Adds warmth and cozy undertones.
- Peppermint extract: The secret to that signature minty twist—don’t overdo it for balanced flavor.
- Mini chocolate chips (optional): For melty chocolate pockets inside every bite.
- Unsalted butter (softened): The foundation of a luscious, pipeable frosting.
- Powdered sugar: Sweetens the frosting and creates a light, fluffy texture.
- Additional unsweetened cocoa powder: Enhances the chocolate flavor in the frosting.
- Strong brewed coffee (for frosting): Rounds out the chocolate and adds mocha magic.
- Peppermint extract (for frosting): A second hint of minty freshness to elevate the topping.
- Heavy cream (as needed): Loosens the frosting to creamy perfection—add it gradually.
- Crushed candy canes: A festive, crunchy finish no one can resist.
How to Make Peppermint Mocha Chocolate Cupcakes
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This not only protects your pan, but also gives your Peppermint Mocha Chocolate Cupcakes their adorable, bakery-style shape.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This step ensures you won’t get any clumps of cocoa or pockets of baking powder—everything is evenly distributed for a flawless, tender crumb.
Step 3: Mix the Wet Ingredients
In another medium bowl, combine the cooled strong coffee, whole milk, vegetable oil, one large egg, vanilla extract, and peppermint extract. Whisk until the mixture is smooth and just blended—your kitchen will start smelling wonderful!
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined; a few lumps are perfectly fine. Now’s your chance to fold in those optional mini chocolate chips for extra melty decadence.
Step 5: Fill, Bake, and Cool
Spoon or pour the batter evenly among the lined cupcake cups, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the Peppermint Mocha Chocolate Cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Step 6: Make the Frosting
For the ultimate chocolate-peppermint topping, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in the coffee and peppermint extract. Beat until fluffy, adding heavy cream if needed to loosen it up. The result is a super smooth, airy frosting that pipes like a dream!
Step 7: Frost and Decorate
Once the cupcakes are cool, swirl or spread that gorgeous frosting on top of each one. Sprinkle generously with crushed candy canes for the final festive touch—then try not to sneak one before serving!
How to Serve Peppermint Mocha Chocolate Cupcakes
Garnishes
You can’t go wrong with extra crushed candy canes on top, but for a café-style touch, try a chocolate drizzle or edible glitter. A mint leaf or tiny chocolate-covered espresso bean perched atop each Peppermint Mocha Chocolate Cupcake turns them into dessert art.
Side Dishes
Pair these cupcakes with a steaming mug of hot cocoa, coffee, or even a frothy latte for the ultimate winter treat. If you’d like something cool and creamy for contrast, vanilla bean ice cream or a dollop of whipped cream works wonders alongside your Peppermint Mocha Chocolate Cupcakes.
Creative Ways to Present
Serve your cupcakes on a tiered cake stand for instant party vibes, or wrap each in festive cello bags tied with red ribbon for edible gifts. For a holiday dessert tray, alternate these with plain chocolate or vanilla cupcakes to let the Peppermint Mocha Chocolate Cupcakes shine.
Make Ahead and Storage
Storing Leftovers
Leftover Peppermint Mocha Chocolate Cupcakes keep beautifully in an airtight container at room temperature for up to 2 days—just make sure the container is well sealed so the cupcakes stay soft and the frosting stays fluffy.
Freezing
Yes, you can freeze these cupcakes! For best results, freeze the unfrosted cupcakes tightly wrapped for up to 2 months. Thaw at room temperature, frost freshly, and finish with crushed candy canes right before serving to maintain their crunch.
Reheating
To bring cupcakes back to that just-baked taste, let them come to room temperature on the counter or, if unfrosted, zap each for 10-15 seconds in the microwave. Avoid microwaving frosted cupcakes with candy cane garnish—those are best enjoyed as-is once thawed.
FAQs
Can I use instant coffee instead of brewed coffee?
Absolutely! Just dissolve a tablespoon of instant coffee granules in half a cup of water to substitute for the brewed coffee. Your Peppermint Mocha Chocolate Cupcakes will still have that signature mocha flavor.
How strong is the peppermint flavor?
It’s definitely noticeable but not overpowering. The balance lets both chocolate and coffee come through, but if you like it super minty, add an extra drop of peppermint extract to the batter or frosting, tasting as you go.
What if I don’t have candy canes for garnish?
Crushed peppermint candies work just as well, or you can skip them altogether for a minimalist look. Chocolate curls, mini sprinkles, or even a dusting of cocoa powder can add that extra something to your Peppermint Mocha Chocolate Cupcakes.
Can I make these cupcakes gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend, and check that your other ingredients (like chocolate chips and cocoa powder) are gluten-free. The results should still be deliciously moist and festive.
Is it okay to make these ahead for a party?
Definitely—these cupcakes are perfect for prepping in advance. Bake the cupcakes one or two days ahead, store airtight, and frost them the day of your event for the freshest look and flavor.
Final Thoughts
If you’re searching for a show-stopping treat that wraps up chocolate, peppermint, and a hint of coffee into one glorious bite, these Peppermint Mocha Chocolate Cupcakes are calling your name. They’re festive, crave-worthy, and destined to become a cherished tradition. Gather your ingredients, invite a friend, and savor the joy of homemade cupcakes—your kitchen is about to smell amazing!
Print
Peppermint Mocha Chocolate Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of rich chocolate and refreshing peppermint with these Peppermint Mocha Chocolate Cupcakes. Perfect for holiday celebrations or a sweet treat any time of year!
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed strong coffee, cooled
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup mini chocolate chips (optional)
Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon strong brewed coffee, cooled
- 1/2 teaspoon peppermint extract
- 1–2 tablespoons heavy cream, as needed
- Crushed candy canes for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together coffee, milk, oil, egg, vanilla extract, and peppermint extract until smooth.
- Mix batter: Pour wet ingredients into dry ingredients and mix until just combined. Fold in mini chocolate chips if using.
- Bake: Divide batter among cupcake liners and bake for 18-20 minutes until a toothpick inserted comes out clean. Cool on a wire rack.
- Make frosting: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in coffee and peppermint extract. Beat until fluffy, adding cream as needed.
- Frost cupcakes: Pipe or spread frosting onto cooled cupcakes. Garnish with crushed candy canes.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
