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Peppermint Mocha Cupcakes

Decadent Peppermint Mocha Cupcakes for Holiday Cheer

These Peppermint Mocha Cupcakes combine rich chocolate and refreshing mint, making them an irresistible holiday treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Semisweet Chocolate Chips Enhances the chocolate flavor; substitute with dark chocolate for a richer taste.
  • 1/2 cup Dark Cocoa Powder Provides a deep cocoa flavor; can use unsweetened cocoa powder for a lighter taste.
  • 1 cup Boiling Water Activates cocoa powder for richer flavor; hot brewed coffee can be an excellent alternative.
  • 1 tbsp Instant Espresso Powder Intensifies mocha flavor; feel free to replace it with finely ground coffee for a milder touch.
  • 1 cup All-Purpose Flour Base structure for cupcakes; substitute with gluten-free flour mix for a gluten-free version.
  • 1 cup Granulated Sugar Sweetens the cupcake; alternative sweeteners, like coconut sugar, can be adjusted for moisture.
  • 1 tsp Baking Soda Essential for proper rise with no substitutes allowed.
  • 1/2 tsp Salt Balances sweetness; fine sea salt is preferable.
  • 1/2 cup Vegetable Oil Ensures moisture and tenderness; can be replaced with melted coconut oil.
  • 2 large Eggs Adds structure and moisture; for vegan options, replace with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
  • 1 tsp Vanilla Extract Enhances flavor profile; substitute with almond extract for a delightful twist.
For the Candy Cane Buttercream Frosting
  • 1 cup Unsalted Butter Forms the base of the frosting; use vegan butter for a dairy-free version.
  • 3 cups Powdered Sugar Sweetens the frosting; use erythritol or another powdered sugar substitute if desired.
  • 1/2 cup Candy Cane Powder Infuses the frosting with festive flavor; grind candy canes into fine powder or substitute with 1 tsp of peppermint extract.
  • 2 tbsp Heavy Cream Achieves creaminess; use coconut cream for a dairy-free alternative.
  • 1 tsp Vanilla Extract Adds a rich flavor; replace with peppermint extract if you want more minty boldness.
For the Chocolate Ganache
  • 1 cup Semisweet Chocolate Chips The main ingredient for ganache; go for dark chocolate if you prefer a more intense flavor.
  • 1/2 cup Heavy Cream Thins the ganache while adding richness; coconut cream works as a dairy-free substitute.
For Topping
  • 1/2 cup Crushed Candy Canes Adds a perfect crunch and festive look; can substitute with crushed peppermint candies.
  • 4 Candy Cane Sticks or Mini Candy Canes Perfect for that final holiday touch!

Equipment

  • cupcake pan
  • mixing bowls
  • whisk
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a cupcake pan with 12 cupcake liners.
  2. In a mixing bowl, combine the semisweet chocolate chips, dark cocoa powder, boiling water, and instant espresso powder until melted and smooth. Allow to cool slightly.
  3. In another bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
  4. Pour the cooled chocolate mixture into the dry ingredients, then add the vegetable oil, large eggs, and vanilla extract. Mix gently until just combined.
  5. Fill the cupcake liners about two-thirds full and bake for approximately 20 minutes or until a toothpick comes out clean.
  6. Let the cupcakes cool for about 5 minutes in the pan, then transfer to a wire rack to cool completely.
  7. Make the candy cane buttercream frosting by whipping the unsalted butter, then adding powdered sugar, candy cane powder, heavy cream, vanilla extract, and a pinch of salt until smooth and fluffy.
  8. For the ganache, heat the semisweet chocolate chips and heavy cream in the microwave, stirring until melted and smooth. Cool to room temperature.
  9. Frost each cooled cupcake with the candy cane buttercream using a piping bag.
  10. Drizzle the cooled ganache over the frosted cupcakes, sprinkle with crushed candy canes, and top with candy cane sticks.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 15mgIron: 2mg

Notes

Ensure butter is at room temperature for the best frosting texture. Let cupcakes cool completely before frosting to keep the integrity of the candy cane buttercream.

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