Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes

This recipe is so fun and festive for the Holidays. You can make it for Christmas or any time in Winter. It would pair great with a cup of your favorite hot cocoa to warm your up!

Dec 20, 2024

Ingredients:

For the Cake:

  • 1/4 cup semisweet chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 1 cup milk, warm
  • 3/4 cup all purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup vegetable oil
  • 2 large eggs

For the Buttercream:

  • 1/2 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 1/4 cup heavy cream
  • peppermint sprinkles or crushed candy cane pieces (optional)

Directions:

For the Cupcakes:

  1. Preheat oven to 350F. Line a cupcake pan with 12 liners and set aside.
  2. In a small mixing bowl, whisk together the milk and cocoa powder until there are no lumps. Mix in the chocolate chips until they are fully melted. Set aside to cool slightly.
  3. In a medium mixing bowl, whisk together the flour, sugar, baking soda and salt. Pour in the chocolate mixture and whisk until combined.
  4. Whisk in the vanilla and oil. Whisk in the eggs* until mixture is smooth.
  5. Add the batter to your prepared cupcake liners filling them about 2/3 the way full. Bake for about 20 minutes until a toothpick inserted comes out clean.
  6. Allow the cupcakes to cool for 5 minutes in the pan and then transfer to a wire rack to finish cooling completely.

For the Buttercream:

  1. In a medium mixing bowl, cream the butter on high with an electric mixer until pale and fluffy (about 5 minutes).
  2. Cream in the powdered sugar until smooth.
  3. Mix in the vanilla and peppermint extracts.
  4. Mix in the heavy cream, starting with two tablespoons. Add in more until you reach your desired consistency. Make sure that it is pipe-able.
  5. Transfer the frosting to a piping bag fitted with a star attatchment or one with the tip cut off. Pipe your desired amount onto the top of each cupcake. Add some sprinkles or candy cane pieces, if desired.

*Store in an airtight container at room temperature for up to 3 days or in the fridge for up to one week.

*Before adding your eggs to your batter, be sure that the mixture has cooled enough not to cook your eggs.

Makes 12 Cupcakes