Description
Delicious Peppermint Mocha Chocolate Cupcakes combine rich chocolate, coffee, and peppermint flavors with creamy frosting and festive candy toppings.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter (or neutral oil)
- 2 large eggs
- ½ cup sour cream (or buttermilk)
- 1 cup brewed coffee (or boiling water mixed with espresso powder)
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- For the frosting:
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons cocoa powder (optional)
- 2–4 tablespoons milk or heavy cream
- ¼ cup melted chocolate or chocolate syrup
- Crushed candy canes or peppermint candies for decoration
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Beat sugar and butter (or oil) until creamy; add eggs, peppermint extract, and vanilla extract, mixing well.
- Mix in sour cream until smooth.
- Alternate adding dry ingredients and brewed coffee to the wet mixture, mixing until combined but not overmixed.
- Fill cupcake liners two-thirds full and bake 16-20 minutes; test with toothpick for doneness.
- Cool cupcakes completely on a wire rack.
- Beat softened butter until creamy, gradually add powdered sugar, peppermint extract, and cocoa powder (if using).
- Add milk gradually to reach desired frosting consistency.
- Frost cooled cupcakes, drizzle melted chocolate on top, and sprinkle crushed candy canes for decoration.
Notes
- Use whole wheat flour for a healthier twist but expect a denser texture.
- Substitute butter with neutral oil for a dairy-free option.
- Replace eggs with unsweetened applesauce or flaxseed mixture for vegan baking.
- Greek yogurt can substitute sour cream.
- Swap granulated sugar for coconut or brown sugar for flavor variations.
- Use sugar-free powdered sugar alternatives to reduce calories.
- Allow cupcakes to cool fully before frosting to prevent melting.
- Store frosted cupcakes in airtight containers at room temperature up to 2 days or refrigerate for longer freshness.
- Freeze unfrosted or frosted cupcakes for up to 3 months; thaw before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Peppermint Mocha Chocolate Cupcakes, holiday cupcakes, peppermint chocolate cupcakes, festive chocolate cupcakes, mocha cupcakes recipe