Peppermint Mocha Cupcakes Recipe

If you love the festive combination of rich chocolate, bold coffee, and refreshing peppermint, these Peppermint Mocha Cupcakes are the perfect treat for you! They’re indulgent, easy to make, and sure to impress at any holiday gathering. Let’s dive into this irresistible recipe.

Ingredients for Peppermint Mocha Cupcakes

For the Cupcakes:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ½ cup brewed coffee, cooled
• ½ cup whole milk

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tbsp unsweetened cocoa powder
• 1 tsp peppermint extract
• 2-3 tbsp heavy cream
• Optional: Crushed candy canes and chocolate shavings for garnish

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Instructions

Step 1: Prepare the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together sugars, oil, eggs, vanilla, and peppermint extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with the coffee and milk. Mix until just combined—avoid overmixing!Pro Tip: To enhance the mocha flavor, use freshly brewed coffee or espresso.
5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool completely on a wire rack before frosting.

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Step 2: Make the Frosting

1. In a large bowl, beat the butter using a hand or stand mixer until creamy.
2. Gradually add the powdered sugar and cocoa powder, beating until smooth.
3. Mix in the peppermint extract and heavy cream one tablespoon at a time until the frosting reaches your desired consistency.Pro Tip: If you prefer a stronger peppermint flavor, add an extra ½ tsp of peppermint extract—but taste as you go!
4. Transfer the frosting to a piping bag fitted with your favorite tip.

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Step 3: Decorate the Cupcakes

1. Pipe the frosting onto the cooled cupcakes in a swirl or your desired design.
2. Sprinkle with crushed candy canes and chocolate shavings for a festive touch.

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Serving and Storage

These Peppermint Mocha Cupcakes are best served fresh but can be stored in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.

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Pro Tips for Perfect Cupcakes

• Room Temperature Ingredients: Use room-temperature eggs and milk for a smoother batter and even baking.
• Avoid Overbaking: Keep an eye on the cupcakes as they bake to prevent them from drying out.
• Festive Twist: Add a drop of red food coloring to the frosting for a peppermint-inspired swirl.

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Final Thoughts

These Peppermint Mocha Cupcakes are a delightful blend of holiday cheer and indulgence. Whether you’re making them for a party, a cozy night in, or as a gift, they’re sure to be a hit. Enjoy your baking, and don’t forget to share your creations!