Peppermint Mocha Cupcakes -- These rich homemade chocolate cupcakes are filled with all of the flavors of a peppermint mocha latte! These peppermint mocha cupcakes are topped with a peppermint chocolate buttercream, giving these chocolate cupcakes twice the peppermint, chocolate, and mocha flavors!
Peppermint Mocha Cupcakes
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Peppermint Mocha Cupcakes -- These rich homemade chocolate cupcakes are filled with all of the flavors of a peppermint mocha latte! These peppermint mocha cupcakes are topped with a peppermint chocolate buttercream, giving these chocolate cupcakes twice the peppermint, chocolate, and mocha flavors!
Course: Dessert
Cuisine: American
Keyword: peppermint mocha cupcakes
Servings: 12 -14 cupcakes
Author: Michelle
Ingredients
Chocolate Cupcakes
  • 1/2 cup unsweetened cocoa powder
  • 1 cup hot coffee (chocolate, espresso, or plain is best)
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp espresso powder
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • 1/4 cup sour cream
Frosting
  • 1/2 cup butter, softened
  • 1/2 cup cocoa powder
  • 2-3 cups powdered sugar
  • 1-2 Tbsp heavy cream
  • 2-3 drops peppermint extract
  • salt to taste
Instructions
  1. Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners.
  2. Combine cocoa and hot coffee together, stirring until smooth; set aside.
  3. Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes. Gradually add in sugar, beating 4-5 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
  4. In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
  5. Alternately mix the coffee/cocoa mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix.
  6. Add in vanilla extract, milk, and sour cream. Mix until just combined.
  7. Divide batter evenly between muffin cups (the batter makes 12-14).
  8. Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to overbake, as chocolate cupcakes can get very dry if overbaked.
  9. Allow to cool.
  10. For the frosting, beat butter until light and fluffy. Add in cocoa powder and 2 cups of powdered sugar. Add in heavy cream, a pinch of salt (salt brings out the chocolate flavor), and the peppermint extract (peppermint is a strong flavor so use sparingly, testing after each drop).
  11. If the frosting seems too thin, add in the other cup of powdered sugar. If it seems too thick, add in more heavy cream.
  12. Frost cupcakes and enjoy!