Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes

Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 24 persons



  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
  2. Step 2

    Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
  3. Step 3

    Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
  4. Step 4

    Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
  5. Step 5

    Spoon batter into the prepared cups, filling each line just over 1/2 full.
  6. Step 6

    Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.