Best 2 Peppermint Mocha Cupcakes Recipes

Peppermint mocha cupcakes are a delectable treat that combines the rich flavor of chocolate with the refreshing coolness of peppermint. They are perfect for any occasion, from holiday gatherings to afternoon snacks. Whether you're a seasoned baker or just starting, this article will provide you with all the information you need to create delicious and visually appealing peppermint mocha cupcakes.

Here are our top 2 tried and tested recipes!

PEPPERMINT MOCHA CUPCAKES

Peppermint Mocha Cupcakes image

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!

Provided by Kim

Time 45m

Yield 24

Number Of Ingredients 16

Ingredients

3 tablespoons instant espresso powder
1 tablespoon hot water
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup firmly packed dark brown sugar
¼ cup white sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon peppermint extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup buttermilk, at room temperature
½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
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.
Spoon batter into the prepared cups, filling each line just over 1/2 full.
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.

Nutrition Facts : Calories 103 calories, Carbohydrate 15.3 g, Cholesterol 15.6 mg, Fat 4.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 2.7 g, Sodium 152.6 mg, Sugar 8.8 g

PEPPERMINT MOCHA CUPCAKES

PEPPERMINT MOCHA CUPCAKES image

Categories Cake Chocolate Dessert Bake Christmas Picnic Valentine's Day Kid-Friendly St. Patrick's Day Mint

Number Of Ingredients 19

Ingredients

Cupcakes:
1 c AP flour
1 c + 2 tbsp sugar
1/3 c + 2 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter, melted and warm
2 lrg eggs
1/2 tsp peppermint extract
1 tbsp instant coffee
1/2 c strong, hot coffee
3/4 c chopped peppermint Andes (or other choc peppermint patties/bars)
Peppermint Buttercream
This buttercream recipe is a large batch. I usually only need half for these cupcakes.
1 c butter, softened
3/4 c shortening
1 kg bag of confectioners sugar
4-6 tbsp of cream (could also use milk)
to taste peppermint extract

Steps:

Cupcakes Preheat oven to 350F Add flour, cocoa, sugar, baking soda, instant coffee and salt and mix together. Add butter, eggs and vanilla and combine. Add half of coffee and mix or beat for 20sec. Add remaining coffee and mix until smooth. Fold in chopped candies. Divide into cupcake tins and bake 18 -22 minutes until done and a toothpick inserted comes out clean or without batter (may have melted candy). Peppermint Buttercream Add butter and shortening and cream together. Add sugar and cream and beat until smooth. Only add a little cream to start and then add as necessary to get the right consistency. Add extract to achieve level of peppermint you want. When cupcakes are cool top with buttercream. Chocolate Melt 3 oz of bakers chocolate and either drizzle over or add a little bit of cream to make glossy and smooth and then drizzle over peppermint buttercream.

Tips:

Use high-quality coffee and chocolate for the best flavor.
Make sure the coffee and chocolate are cooled before adding them to the batter.
Do not overmix the batter, as this can result in tough cupcakes.
Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Allow the cupcakes to cool completely before frosting them.
For a richer chocolate flavor, use dark chocolate or cocoa powder.
For a more intense peppermint flavor, use peppermint extract instead of peppermint oil.
Decorate the cupcakes with crushed candy canes, chocolate chips, or white chocolate shavings.

Conclusion:

These peppermint mocha cupcakes are the perfect holiday treat. They are moist and fluffy, with a rich chocolate flavor and a refreshing peppermint taste. They are also easy to make, and they can be decorated in a variety of ways to suit your taste. So next time you are looking for a festive and delicious dessert, give these peppermint mocha cupcakes a try!