Peppermint Mocha Cupcakes

Peppermint mocha cupcakes are perfect for the holidays! A dark chocolate mocha cupcake with peppermint buttercream frosting, chocolate drizzle, and crushed peppermint candy. These cupcakes taste just like Christmas.

Ingredients for Peppermint Mocha Cupcakes

Chocolate Mocha Cupcakes

• Chocolate chips: I love using semisweet or dark chocolate chips for this recipe.
• Dark cocoa powder: My favorite is the Hershey’s Special Dark Cocoa Powder.
• Boiling water: Boil on the stovetop or in a heat-proof liquid measuring cup in the microwave.
• Espresso powder: Be sure it is instant espresso powder as opposed to espresso grounds for an espresso machine.
• All-purpose flour: Regular all-purpose flour.
• Granulated sugar: For sweetness.
• Baking soda: Leavening agent to help the cupcakes rise.
• Salt: To enhance the flavor of the cupcakes.
• Eggs: Room temperature.
• Vegetable oil: You can also use canola oil or another neutral baking oil.
• Vanilla extract: Pure vanilla extract actually enhances the chocolate flavor of the cupcakes.

Peppermint Buttercream Frosting

• Unsalted butter: Room temperature for easy creaming.
• Peppermint hard candy: Finely crush peppermint candy with a food processor. You want the candies to turn into a very fine powder. You can also use crushed candy canes!
• Powdered sugar: For structure and sweetness. Also known as icing sugar or confectioners sugar.
• Vanilla extract: A bit of pure vanilla extract adds great flavor.
• Salt: Enhances the flavor and balances out the sweetness.
• Heavy cream: Lightens the buttercream to make it fluffy.

Chocolate Ganache

• Chocolate chips: I love using semi-sweet chocolate or dark chocolate chips for this recipe.
• Heavy cream: Heavy cream or heavy whipping cream works perfectly.

How to Make Peppermint Mocha Cupcakes

Chocolate Mocha Cupcakes

1. Preheat the oven to 350 degrees F & line cupcake pan with cupcake liners.

2. Combine chocolate chips, cocoa powder, espresso powder, and boiling water. Mix until melted and smooth.

3. Whisk together all-purpose flour, granulated sugar, baking soda, and salt in a large bowl.

4. Add melted chocolate mixture to the flour mixture and whisk until smooth.

5. Add vegetable oil, eggs, and vanilla extract. Whisk to combine.

6. Portion the cupcake batter into cupcake liners about 3/4 full.

7. Bake for 20 minutes until the cupcakes bounce back when gently touched or an inserted toothpick comes out clean. Cool in the pan for 5 minutes and transfer to a wire rack to cool completely.

Peppermint buttercream frosting

Peppermint buttercream frosting can be made with a stand mixer fitted with a whisk attachment or an electric hand mixer. After all the ingredients are added, you must whip this frosting for 5-10 minutes to help dissolve the peppermint hard candy and to make the frosting light and fluffy.

1. Whip butter on medium-high speed for 5 minutes until light and fluffy.
2. Add peppermint hard candy powder and mix until well combined.
3. Add powdered sugar and mix on low speed.
4. Add vanilla extract and salt. Drizzle in heavy cream.
5. Turn the mixer to medium-high and whip for 5-10 minutes until light and fluffy and the peppermint candy is fully dissolved.
6. Switch to a paddle attachment and mix on the lowest speed for 2-3 minutes to remove air bubbles for a smooth buttercream.

If you don’t want to use the peppermint candies to make this buttercream, try my vanilla buttercream frosting recipe and add a teaspoon or two of peppermint extract.

Chocolate ganache can be made in the microwave! Simply combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30 second intervals, stirring in between until the chocolate is melted and smooth.