Name: Peppermint Mocha Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 cup granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 eggs; 1/2 cup buttermilk; 1/2 cup hot coffee; 2 teaspoons instant espresso powder; 1 teaspoon vanilla extract; 2 tablespoons canola or vegetable oil; 3/4 cup unsalted butter, slightly chilled; 3 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon peppermint extract; 1/2 cup semi-sweet chocolate chips; 2 tablespoons heavy cream; 1 teaspoon instant espresso powder

Jump to Recipe Print Recipe

Peppermint Mocha Cupcakes – Mocha cupcakes topped with a fluffy peppermint buttercream and a chocolate espresso drizzle.

Lately, my favourite drink at Starbucks has been a Peppermint Mocha. It’s the perfect combination of flavours for this time of year and what inspired these cupcakes! The addition of hot coffee and espresso powder to the cupcakes gives them a light mocha flavour, but the espresso powder really packs a punch in the chocolate drizzle. The light and fluffy peppermint buttercream pairs so well with the chocolate and the crushed candy cane adds a bit of crunch on top!

If you love a peppermint mocha or a peppermint patty even, you will LOVE these cupcakes!

What you will need

All Purpose Flour

Cocoa Powder

Granulated sugar

Baking soda

Baking powder

Salt

Canola or Vegetable Oil

2 eggs

Buttermilk – Buttermilk adds moisture to these cupcakes. If you don’t have any on hand, you can make your own. Add 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and let sit for 5 minutes. It will look curdled, but that’s ok!

Hot coffee – Hot coffee brings out the chocolate flavour in the cupcakes and gives a coffee flavour. Since this recipe only calls for 1/2 cup, I like using a strong coffee like a Starbucks blend.

Instant espresso powder – Instant espresso powder is key in this recipe! It really intensifies the coffee flavour in the cupcakes and the chocolate drizzle.

Vanilla extract

Peppermint extract

Unsalted Butter

Powdered Sugar

Heavy whipping cream – Heavy whipping cream is key to a light and fluffy buttercream.

Semi-sweet chocolate chips

How to make Peppermint Mocha Cupcakes

For the Mocha Cupcakes

Line a cupcake pan with cupcake liners and set aside.

In a measuring glass, dissolve the espresso powder in the hot coffee and set aside.

Sift the flour, cocoa powder, sugar, baking soda, baking powder and salt into a large bowl. Whisk all the dry ingredients together to combine. I like sifting all the dry ingredients here just to eliminate any clumps and to aid in a light and fluffy texture in the cupcake.

Next, add the buttermilk, oil, eggs and vanilla and mix. Add the hot coffee and mix just to combine. The batter will be quite thin.

Fill the cupcake liners about 2/3 full. Since this batter is so thin, I find putting it in a measuring cup and pouring it into the liners is the easiest and least messy way to do it!

Bake for 18-20 minutes at 350 degrees F. Let cool on wire rack.

For the Peppermint Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy and well dispersed throughout the bowl.

With the mixer on low, slowly add powdered sugar one cup at a time.

Next, add the heavy cream and peppermint extract. Mix on low until all is combined and then beat on high speed for 3-4 minutes.

After beating on high speed, beat on low speed or by hand with a spatula for a minute or so to remove any air bubbles.

For the Chocolate Espresso Drizzle

In a microwave safe dish or on the stove top, heat the heavy cream. If using the microwave, do so in 15 second increments for 30 seconds total.

Dissolve the espresso powder in the heavy cream.

Add the chocolate chips to the warm heavy cream and espresso powder mixture. Stir until all is melted and combined. You might need to microwave for an extra 15 seconds to melt all the chocolate.

Chocolate cupcake with chocolate drizzle.

Assembly

Once the cupcakes are cool, pipe or spread the peppermint buttercream onto them. I used an Ateco 829 tip.

Using a squeeze bottle or spoon, drizzle the chocolate espresso drizzle on top of the cupcakes while it is still warm. Then, sprinkle the crushed candy cane on top. The chocolate drizzle will harden once it cools, so make sure you don’t wait too long to sprinkle the crushed candy cane on top!

If you liked these Peppermint Mocha Cupcakes and are looking for other holiday cupcake ideas, check out these recipes!

White Chocolate Peppermint Cupcakes

Bubbly Champagne Cupcakes – perfect for New Year’s Eve!

Peppermint Mocha Cupcakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Bake time

minutes

Mocha cupcakes topped with a fluffy peppermint buttercream and a chocolate espresso drizzle.

Ingredients

For the Cupcakes
1 cup all-purpose flour
1/2 cup cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1/2 cup hot coffee
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
2 tablespoons canola or vegetable oil
For the Buttercream
3/4 cup unsalted butter, slightly chilled
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon peppermint extract
For the Chocolate Drizzle
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream
1 teaspoon instant espresso powder

Directions

For the Cupcakes
Line a cupcake pan with cupcake liners and set aside. Preheat oven the 350 degrees F.
In a measuring glass, dissolve the espresso powder in the hot coffee and set aside.
Sift the flour, cocoa powder, sugar, baking soda, baking powder and salt into a large bowl. Whisk all the dry ingredients together to combine. I like sifting all the dry ingredients here just to eliminate any clumps and to aid in a light and fluffy texture in the cupcake.
Next, add the buttermilk, oil, eggs and vanilla and mix. Add the hot coffee and mix just to combine. The batter will be quite thin.
Fill the cupcake liners about 2/3 full. Since this batter is so thin, I find putting it in a measuring cup and pouring it into the liners is the easiest and least messy way to do it!
Bake for 18-20 minutes. Cupcakes are done when a cake tester or toothpick inserted comes out clean. Let cool on wire rack.
For the Peppermint Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy and well dispersed throughout the bowl.
With the mixer on low, slowly add powdered sugar one cup at a time.
Next, add the heavy cream and peppermint extract. Mix on low until all is combined and then beat on high speed for 3-4 minutes.
After beating on high speed, beat on low speed or by hand with a spatula for a minute or so to remove any air bubbles.
For the Chocolate Espresso Drizzle
In a microwave safe dish or on the stove top, heat the heavy cream. If using the microwave, do so in 15 second increments for 30 seconds total.
Dissolve the espresso powder in the heavy cream.
Add the chocolate chips to the warm heavy cream and espresso powder mixture. Stir until all is melted and combined. You might need to microwave for an extra 15 seconds to melt all the chocolate.
Assembly
Once the cupcakes are cool, pipe or spread the Peppermint Buttercream onto them. I used an Ateco 829 tip.
Using a squeeze bottle or spoon, drizzle the warm chocolate espresso drizzle on top of the cupcakes. Then, sprinkle the crushed candy cane on top. The chocolate drizzle will harden once it cools, so make sure you don’t wait too long to sprinkle the crushed candy cane on top!

This post contains affiliate links. To learn more, please read my privacy policy.