Topped with mounds of rich buttercream frosting, these Peppermint Mocha Cupcakes taste amazingly similar to the popular flavored holiday coffee.
I adore peppermint mochas, and I love to sip on these decadent drinks even after the holidays are over. You can’t beat the combination of chocolate and peppermint, and I think it’s rich and refreshing at the same time. So when I was thinking about what treats to make this year, I knew that I had to somehow include this flavor combo with our holiday baking.
I took my favorite chocolate cupcake recipe and gave it a seasonal makeover by adding dark coffee and a splash of peppermint extract. You do have to go easy on the peppermint because a little really does go a long way. So for these cupcakes, a teaspoon of peppermint flavor was exactly the right amount.
When the cupcakes were baking, the aroma was intoxicating, and it made the entire house smell heavenly. The kids began wandering into the kitchen even before the treats came out of the oven, which is funny because I usually have to call them several times to come down for dinner. But in this case, they had the right idea!
The cupcakes are flavorful enough on their own, but they’re even better when topped with swirls of vanilla buttercream frosting and a sprinkle of peppermint candies. So even if you’re not a huge fan of coffee, I think you’ll enjoy these cupcakes.
- 2¼ cups flour
- 1½ cups white sugar
- ⅔ cup unsweetened cocoa powder
- ¾ cup softened butter
- 1¼ cups cooled coffee
- 2 large eggs, beaten
- 1¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 teaspoon peppermint extract
- 4 cups powdered sugar
- ¼ cup milk
- ⅓ cup softened butter
- 1½ teaspoons vanilla extract
- Peppermint flavored candy pieces
- In a large mixing bowl, add all of the ingredients for the cupcakes and beat on medium speed for about 3 minutes. Be careful not to over beat.
- Pour batter into lined cupcake pans.
- Bake at 350 degrees for 20 minutes or until toothpick inserted into center comes out clean.
- Allow to cool completely before frosting.
- For the frosting, beat the butter and vanilla until slightly fluffy.
- Gradually add 2 cups of the powdered sugar and the milk.
- Add the remaining powdered sugar, and beat until soft and creamy.
- If it's too thick, thin out with a little more milk.
- Frost tops of the cupcakes and top with candy sprinkles.
We hope you enjoy this delicious recipe for Peppermint Mocha Cupcakes from SoFabFood Contributor, Dee Martin from Meatloaf and Melodrama, as much as we do. If you enjoyed this delicious dessert idea, be sure to subscribe to our newsletter so you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!