Peppermint Mocha Cupcakes
These Peppermint Mocha Cupcakes are a festive blend of rich chocolate, bold coffee, and refreshing peppermint topped with luscious mocha frosting and crushed candies.
Servings: 12 servings
Ingredients
Cupcake Batter
- 1 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Granulated sugar
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract
- 1 cup Brewed coffee cooled
Mocha Frosting
- 1 cup Powdered sugar
- 1/4 cup Unsweetened cocoa powder
- 2 tablespoons Softened butter
- 2 tablespoons Milk
Topping
- Crushed peppermint candies
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside. Make sure your brewed coffee is cooled completely before using it in the batter.
Step 2: Mix Dry Ingredients
- In a medium bowl, sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir to combine evenly.
Step 3: Combine Wet Ingredients
- In a larger bowl, whisk together 1 cup granulated sugar and 1/2 cup vegetable oil until smooth. Add 2 large eggs one at a time, beating well after each addition. Next, mix in 1 teaspoon vanilla extract and 1 teaspoon peppermint extract. Slowly add 1 cup cooled brewed coffee and stir until fully incorporated.
Step 4: Combine Wet and Dry
- Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing to keep the cupcakes tender and fluffy.
Step 5: Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer cupcakes to a cooling rack to cool completely before frosting.
Step 6: Prepare the Mocha Frosting
- In a medium bowl, whisk together 1 cup powdered sugar, 1/4 cup unsweetened cocoa powder, 2 tablespoons softened butter, and 2 tablespoons milk until smooth and creamy. Adjust milk quantity if necessary to reach a spreadable consistency.
Step 7: Frost and Decorate
- Once cupcakes are fully cooled, frost each using a spoon or piping bag. Sprinkle crushed peppermint candies on top for a festive finish. These cupcakes are best enjoyed fresh but keep well for several days.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or hand whisk
- Muffin tin
- Cupcake liners
- Cooling rack
- Spoon or piping bag
- Small bowl or food processor
Notes
- Do not overmix the batter to keep cupcakes tender and fluffy.
- If frosting is too runny, add more powdered sugar or chill briefly to thicken.
- Store cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to a week.
- Freeze unfrosted cupcakes for up to three months; thaw overnight before frosting.
- Adjust peppermint extract quantity to suit taste preferences.
