Peppermint Mocha Cupcakes

5 from 16 votes

These Peppermint Mocha Cupcakes taste just like your favorite holiday drink. They are festive, fun, and are always the star of your dessert table.

Prep Time20

Cook Time18

Total Time38

Course: Cupcakes, Dessert

Cuisine: American

Servings: Cupcakes

Calories: 307kcal

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!

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.