Peppermint Mocha Cupcakes
Peppermint Mocha Cupcakes are a delightful winter treat that combines the rich flavors of chocolate and refreshing peppermint. These soft, fluffy cupcakes topped with creamy peppermint frosting are perfect for holiday gatherings or cozy nights at home. Their irresistible taste will have everyone raving, making them a must-bake this season.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup strong brewed coffee
- 1 tsp peppermint extract
- Frosting:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 tsp peppermint extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one by one, mixing thoroughly after each addition.
- Gradually mix in coffee and milk, then add peppermint extract.
- Pour batter into muffin tins and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese, powdered sugar, heavy cream, and peppermint extract until fluffy. Frost cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 265
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For an extra touch, crush candy canes as a garnish on top of the frosting. You can use gluten-free flour as a substitute to make these cupcakes gluten-free.