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Peppermint Mocha Cupcakes


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5 from 13 votes
Cook Time : 18 mins
Total Time : 38 mins
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Last Updated on November 23, 2022 by Corinne Schmitt

These Peppermint Mocha Cupcakes are a delightful holiday dessert! The cupcakes are moist and fluffy, with a rich chocolate flavor, and then topped with a light and airy buttercream frosting for a  perfect holiday treat!

If you love Instant Pot Peppermint Mocha Creamer then you may also enjoy these sweet treats. They are bursting with chocolate peppermint flavor that’s perfect for the holiday season. 

Peppermint Mocha Cupcakes on a baking rack, topped with peppermint candy.

Peppermint Cupcakes 

Did you know that chocolate can have helpful benefits such as reducing stress levels? So not only are these cupcakes delicious, they may help you stay calm during the holiday season!

Why I Love This Recipe

The holidays just wouldn’t be complete without these Peppermint Mocha Cupcakes! The rich chocolate paired with an airy and light buttercream frosting makes for the perfect holiday treat.

  • Easy to make
  • Always a hit at parties
  • Looks beautiful on a plate
  • Fills the house with a delicious aroma

If you love peppermint desserts then next time you may want to try these Peppermint Bars.

Ingredients

Peppermint Mocha Cupcakes ingredients.

You only need a few simple ingredients to help you make these delicious cupcakes. They are all likely items you already have in your pantry however, if you don’t have them on hand you can grab these ingredients quickly at your local grocery store.

  • Coffee – The coffee is what adds the rich mocha flavor to these cupcakes, so be sure to use good quality coffee. I like to use dark roast coffee for this recipe.
  • Peppermint Extract – I prefer the flavor of peppermint extract over mint extract. So, make sure that you pick up peppermint extract.
  • Apple Cider Vinegar – This helps your cupcakes to rise and gives them a good crumb.

Substitutions

Extract: You could also use mint extract instead of peppermint extract, although the flavor will be different.

Vinegar: If you don’t have apple cider vinegar, any other type of vinegar will work

Variations / Options / Add-Ins

Here are a few ways that you can personalize this recipe.

Frosting: You could also top these cupcakes with chocolate ganache instead of buttercream frosting.

Peppermint: If you want to increase the peppermint flavor of these cupcakes, you can add 1/2 teaspoon of peppermint extract to the frosting.

Candy Canes: Instead of topping these cupcakes with peppermint, you could also top them with crushed or whole mini candy canes.

Equipment Needed / Helpful Tools

You only need a few kitchen tools to help you make these soft and fluffy cupcakes. Gather these tools and get ready to enjoy this delicious treat.

  • muffin pan – I like to use a 12-count muffin pan but you can use whatever you have on hand.
  • cupcake liners – I used paper liners, however, you can use silicone cupcake liners also.

How to Make Peppermint Mocha Cupcakes

Making these holiday cupcakes is so simple. Just follow the instructions below and in no time at all, you will have a holiday dessert that is a crowd-pleaser.

Step 1: Prepare your baking pan and preheat the oven

Line a muffin tin with paper cupcake liners and set aside. Preheat oven to 350 degrees F.

Step 2: Mix together the wet ingredients

In a large bowl, mix together sugar, coffee, oil, eggs, and apple cider vinegar. Mix well.

sugar, coffee, oil, eggs, and apple cider vinegar in a large bowl.

Step 3: Add in the dry ingredients

Add flour, cocoa powder, baking soda, and salt. Mix thoroughly until cupcake batter forms.

The flour, cocoa powder, baking soda, and salt are added to the wet ingredients.

Step 4: Stir in the peppermint extract

Add drops of peppermint extract into the batter and mix.

Step 5: Add the batter to the muffin pan and bake

Scoop the batter into the lined muffin tin, about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick comes out clean when inserted in the center of a cupcake. Allow the cupcakes to cool completely before frosting.

cupcake batter in liners in the muffin pan.

Step 6: Mix together the frosting

In another large bowl, beat together butter, confectioners’ sugar, cocoa powder, and milk with an electric mixer. These ingredients will make up your chocolate buttercream.

butter, confectioners’ sugar, cocoa powder, and milk in a large mixing bowl.

Step 7: Pipe the frosting onto the cooled cupcakes

Scoop the buttercream into a piping bag with a Wilton #12 tip attached. Frost each (cooled down) cupcake.

Pipe the frosting onto the cooled cupcakes.

Step 8: Garnish and serve

Top each cupcake with one peppermint candy. Serve and enjoy!

Peppermint Mocha Cupcakes on a baking rack, topped with peppermint candy.

Serving Suggestions

Serve these cupcakes with your favorite holiday meal like this Instant Pot Brown Sugar Ham or this Instant Pot Whole Turkey recipe.

Peppermint Mocha Cupcakes on a baking rack, topped with peppermint candy.

Pro Tips

Here are a few tips to make sure that your cupcakes turn out perfectly every time that you make them. 

  • Be sure to use good quality coffee for the best flavor. 
  • To ensure that your cupcakes are nice and fluffy, be sure to measure the ingredients correctly.
  • Be careful not to overmix the batter. Mix just until the ingredients are combined.
  • I like to use unsalted butter, for the frosting however you can use salted butter also. 
  • Cool the cakes completely on a wire rack before you frost them.
  • Instead of cooled coffee, you could also use a teaspoon of espresso powder or instant coffee. 
  • Do not use hot coffee, make sure that you cool the coffee first. 
  • To make these cupcakes a little fancier you could also top them with a chocolate drizzle. 
  • I like using a stand or hand mixer for the frosting. You want a creamy frosting for your Christmas cupcakes. 
  • I usually use whole milk or heavy cream for a smooth buttercream frosting. You could use a mixture of heavy whipping cream and milk to get an extra creamy frosting.

FAQs

Do you have questions about this easy recipe? Here are the answers to the most commonly asked questions for this recipe. 

How to store

To store these cupcakes, place them in an airtight container and keep them at room temperature for up to 3 days.

Can I freeze cupcakes?

Yes, however, I recommend that you freeze them unfrosted. Then thaw at room temperature overnight before frosting the cupcakes. 

Can I make cupcakes ahead of time?

Yes, you can bake and frost cupcakes up to two days in advance. 

More Peppermint Recipes

If you like peppermint recipes, give these recipes a try:

Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.

Peppermint Mocha Cupcakes

Corinne Schmitt
These Peppermint Mocha Cupcakes taste just like your favorite holiday drink. They are festive, fun, and are always the star of your dessert table.
5 from 13 votes
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 307 kcal

Equipment

  • Large mixing bowl
  • medium mixing bowl
  • electric mixer
  • Cupcake pan
  • Cupcake Liners

Ingredients
  

For the Cupcakes

  • 1 cup granulated sugar
  • ½ cup coffee cooled
  • ½ cup canola or vegetable oil
  • 2 large eggs
  • 1 tablespoon apple cider vinegar
  • 1 ½ cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon peppermint extract

For the Frosting

  • ½ cup butter softened
  • 2 cups confectioners’ sugar
  • 2 tablespoons cocoa powder
  • 1 ½ tablespoons milk
  • 12 peppermint candies

Instructions
 

  • Line a muffin tin with paper cupcake liners and set aside. Preheat oven to 350 degrees F.
  • In a large bowl, mix together sugar, coffee, oil, eggs and apple cider vinegar. Mix well.
  • Add flour, cocoa powder, baking soda and salt. Mix thoroughly until cupcake batter forms.
  • Add drops of peppermint extract into the batter and mix.
  • Scoop the batter into the lined muffin tin, about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick comes out clean when inserted in the center of a cupcake. Allow to cool before frosting.
  • In another large bowl, beat together butter, confectioners’ sugar, cocoa powder and milk with an electric mixer. These ingredients will make up your chocolate buttercream.
  • Scoop the buttercream into a piping bag with a Wilton #12 tip attached. Frost each (cooled down) cupcake.
  • Top off each cupcake with one peppermint candy. Serve and enjoy!

Notes

  • Be sure to use good quality coffee for the best flavor.
  • To ensure that your cupcakes are nice and fluffy, be sure to measure the ingredients correctly.
  • Be careful not to overmix the batter.
  • Mix just until the ingredients are combined.
  • I like to use unsalted butter, for the frosting however you can use salted butter also.
  • Cool the cakes completely on a wire rack before you frost them.
  • Instead of cooled coffee, you could also use a teaspoon of espresso powder or instant coffee. Do not use hot coffee, make sure that you cool the coffee first. 

Nutrition

Serving: 1CupcakeCalories: 307kcalCarbohydrates: 55gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 262mgPotassium: 88mgFiber: 2gSugar: 40gVitamin A: 279IUCalcium: 16mgIron: 1mg
Keyword Peppermint Mocha Cupcakes
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