Peppermint Mocha Cupcakes
Indulge in the rich flavors and delightful aroma of Peppermint Mocha Cupcakes. This recipe combines the warmth of chocolate and coffee with the refreshing taste of peppermint, making it a perfect treat for the holiday season or any special occasion.
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These Peppermint Mocha Cupcakes are not just delicious; they are a festive celebration in a cupcake. The combination of minty freshness and rich chocolate coffee flavor creates a cupcake that is truly irresistible. They are easy to make, and their stunning appearance will impress anyone who sees them. Perfect for holiday gatherings or casual family desserts, these cupcakes will surely become a beloved favorite.
How to Make Peppermint Mocha Cupcakes
Ingredients
For the Cupcakes:
- 1/2 cup (113g) unsalted butter, softened
- 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 & 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
For the Frosting:
- 1 cup (226g) unsalted butter, softened to room temperature
- 4 cups (480g) powdered sugar, sifted
- 1/2 cup (50g) unsweetened cocoa powder, Dutch-processed, sifted
- 1/4 cup (60ml) strong brewed coffee, cooled to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure peppermint extract (or to taste)
- 2-4 tablespoons heavy cream or milk, as needed for consistency
- Pinch of salt
For Garnish:
- 1/2 cup crushed candy canes or peppermint candies
- Chocolate shavings (from a bar of dark or milk chocolate)
- Optional: A few whole roasted coffee beans
Step-by-Step Instructions
- Prepare Your Baking Station
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. - Sift Dry Ingredients for Cupcakes
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside. - Prepare Chocolate and Coffee for Cupcakes
In a heatproof bowl, gently melt the semi-sweet baking chocolate. Let it cool slightly, then dissolve the instant coffee in 1/4 cup of hot water and allow it to cool completely. - Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed for about 3-5 minutes until light and fluffy. - Introduce Eggs, Extracts, and Melted Chocolate
Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, peppermint extract, and melted chocolate until just combined. - Combine Liquids for Cupcakes
In a separate small bowl, whisk together the cooled coffee mixture and buttermilk. - Alternate Wet and Dry Ingredients
With the mixer on low speed, gradually add one-third of the dry ingredients to the butter mixture, followed by half of the coffee-buttermilk mixture. Repeat this process until all ingredients are combined. Avoid overmixing. - Fill the Cupcake Liners
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. - Bake to Perfection
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean. - Cool Down
Remove the pan from the oven and let the cupcakes cool for 5-10 minutes before transferring to a wire rack to cool completely. - Prepare for Frosting Magic
Ensure your unsalted butter for frosting is at room temperature. - Sift Dry Frosting Ingredients
In a medium bowl, sift together the powdered sugar and cocoa powder. - Cream the Butter for Frosting
Beat the softened butter on medium-high speed for 2-3 minutes until light and creamy. - Gradually Add Dry Ingredients to Frosting
With the mixer on low, slowly add the sifted powdered sugar and cocoa mixture in increments. - Introduce Liquids and Flavor to Frosting
Add the cooled coffee, vanilla extract, peppermint extract, and a pinch of salt. Beat on low speed, then increase to medium-high until the frosting is light and smooth. - Adjust Frosting Consistency
If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until you reach the desired consistency. - Ensure Cupcakes Are Completely Cooled
Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting. - Prepare Your Piping Bag (Optional)
Fit a piping bag with a decorative tip and fill it with frosting. - Frost the Cupcakes
Pipe or spread the frosting onto the cooled cupcakes, creating a swirl or a nice dollop. - Garnish with Festive Flair
Sprinkle the crushed candy canes over the frosting for a festive touch. - Add Chocolate and Coffee Touches
Optionally, add chocolate shavings and place a coffee bean on top for extra appeal. - Serve and Enjoy
Your Peppermint Mocha Cupcakes are ready! Enjoy them fresh or store them for later.
How to Serve Peppermint Mocha Cupcakes
Serve your Peppermint Mocha Cupcakes at room temperature for the best flavor. They are perfect for holiday gatherings, birthday parties, or a cozy family dessert night. Pair them with a cup of coffee or hot cocoa for an ultimate treat.
How to Store Peppermint Mocha Cupcakes
Store leftover cupcakes in an airtight container at room temperature for up to 2-3 days. For longer storage, place them in the refrigerator for up to 5 days. Let refrigerated cupcakes come to room temperature for about 30 minutes before serving to enhance their flavor and texture.
Tips to Make Peppermint Mocha Cupcakes Perfect
- Use high-quality cocoa powder for a richer chocolate flavor.
- Make sure your butter and eggs are at room temperature for better mixing.
- Avoid overmixing the batter to keep your cupcakes light and fluffy.
- Always let cupcakes cool completely before frosting to prevent melting.
Flavor Variations
Feel free to experiment with different flavored extracts or add chocolate chips to the batter. You can even replace the peppermint extract with almond extract for a different twist.
Pro Tips for Success
- Use a kitchen scale for precise measurements.
- For a more festive look, drizzle chocolate ganache over the frosted cupcakes.
- If you prefer a healthier option, consider using whole wheat flour instead of all-purpose flour.
FAQs About Peppermint Mocha Cupcakes
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature and frost them the next day for the best results.
Can I freeze the cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Make sure to wrap them well in plastic wrap and then place them in an airtight container.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a simple substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Final Thoughts
Delight your family and friends with these Peppermint Mocha Cupcakes. They are a beautiful, tasty addition to any dessert table, adding a splash of holiday cheer. With their simple preparation and luscious flavors, these cupcakes are sure to impress everyone who tries them. Enjoy baking and indulging in this festive treat!
Peppermint Mocha Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a heatproof bowl, gently melt the semi-sweet baking chocolate. Let it cool slightly, then dissolve the instant coffee in 1/4 cup of hot water and allow it to cool completely.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed for about 3-5 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, peppermint extract, and melted chocolate until just combined.
- In a separate small bowl, whisk together the cooled coffee mixture and buttermilk.
- With the mixer on low speed, gradually add one-third of the dry ingredients to the butter mixture, followed by half of the coffee-buttermilk mixture. Repeat this process until all ingredients are combined. Avoid overmixing.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean.
- Remove the pan from the oven and let the cupcakes cool for 5-10 minutes before transferring to a wire rack to cool completely.
- Ensure your unsalted butter for frosting is at room temperature.
- In a medium bowl, sift together the powdered sugar and cocoa powder.
- Beat the softened butter on medium-high speed for 2-3 minutes until light and creamy.
- With the mixer on low, slowly add the sifted powdered sugar and cocoa mixture in increments.
- Add the cooled coffee, vanilla extract, peppermint extract, and a pinch of salt. Beat on low speed, then increase to medium-high until the frosting is light and smooth.
- If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until you reach the desired consistency.
- Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Fit a piping bag with a decorative tip and fill it with frosting.
- Pipe or spread the frosting onto the cooled cupcakes, creating a swirl or a nice dollop.
- Sprinkle the crushed candy canes over the frosting for a festive touch.
- Optionally, add chocolate shavings and place a coffee bean on top for extra appeal.
- Serve your Peppermint Mocha Cupcakes at room temperature for the best flavor.
- They are perfect for holiday gatherings, birthday parties, or a cozy family dessert night.
- Pair them with a cup of coffee or hot cocoa for an ultimate treat.