Description
Rich peppermint mocha cupcakes topped with creamy peppermint vanilla frosting and optional chocolate and candy cane garnish.
Ingredients
1/2 cup (8 Tbsp; 113g) unsalted butter
2 ounces semi-sweet baking chocolate
1 heaping tablespoon instant coffee
1/2 cup (41g) unsweetened cocoa powder (not Dutch processed)
3/4 cup (94g) all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
1/2 cup (120ml) buttermilk
Peppermint Vanilla Frosting
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3 to 4 cups (360-480g) confectioners’ sugar
1/4 cup (60ml) heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
Salt, to taste
Optional garnish: 4 ounces melted semi-sweet baking chocolate and crushed candy canes
Instructions
Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
Melt butter and chocolate in 30-second intervals, stirring until smooth. Stir in instant coffee and cool slightly.
Whisk cocoa powder, flour, baking soda, baking powder, and salt in a medium bowl.
Whisk eggs, granulated sugar, brown sugar, vanilla extract, and peppermint extract until smooth in a large bowl.
Gradually whisk in cooled butter and chocolate mixture.
Add half the dry ingredients, then half the buttermilk, mixing gently. Repeat with remaining dry ingredients and buttermilk.
Divide batter evenly into liners and bake 18 minutes or until toothpick comes out clean.
Cool cupcakes completely before frosting.
Beat softened butter for 3 minutes until creamy.
Gradually add confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract while beating at medium speed.
Beat at high speed for 3 minutes until creamy.
Adjust consistency with more sugar or cream and season with salt.
Frost cupcakes generously.
Drizzle melted chocolate and sprinkle crushed candy canes over cupcakes if desired.
Store leftovers in refrigerator up to 4 to 5 days.
Notes
Be careful not to overmix the batter to keep cupcakes tender.
Allow cupcakes to cool completely before frosting for best results.
Adjust frosting consistency as needed for spreading or piping.
Leftover frosting can be refrigerated and used within 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
- Cholesterol: 70