Deep chocolate cupcakes flavored with peppermint and coffee, topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle.
I’ve had this cupcake idea up my sleeve for months. And I was going to wait until after Thanksgiving to make them. After our bellies are filled with turkey and Thanksgiving pies, and when Christmas music fills the air.
But I couldn’t hold myself back anymore. I wanted a deep, dark chocolate cupcake with peppermint candies, swirls of mocha and chocolate drizzles. How can one honestly resist? Just look at all of this chocolate! Peppermint mochas are a seasonal favorite, but the combination of chocolate, mint, and coffee is on my mind all year long.
However, there is just something about this delectable combination of flavors when the snow is falling, family is gathered, and presents are under the tree. Nothing compares to sipping on a warm peppermint mocha during Christmas time. Unless, of course, you’re eating peppermint mocha in the form of a cupcake. NOTHING compares to that.
What we have here is a homemade chocolate cupcake (Death by Chocolate Cupcakes), enhanced with a touch of instant coffee and peppermint extract. The cupcakes are intensely chocolate flavored. The peppermint extract hiding inside the cupcakes is faint and is a complimentary background flavor to the light taste of coffee and powerful taste of chocolate.
Piled on top of that super-moist cupcake is a mountain of peppermint vanilla frosting. Just my simple vanilla frosting recipe flavored with a drop of peppermint extract. I finish them off with a simple chocolate drizzle (just pure melted chocolate) and sprinkles of crushed candy canes. And my, my, my. Aren’t they just fabulous? Better than I had hoped! It’s similar to how I top these peppermint frosted chocolate cookies, which are a great alternative if you need a slightly more portable treat.
Let’s talk about how I messed up the first batch of these cupcakes. I was in a rush and I cheated. Something you should never do when you’re baking from scratch, especially chocolate cupcakes.
Baking science alert:
If you read my recipe for Death by Chocolate Cupcakes (the same cupcake recipe we use for chocolate white chocolate cupcakes, too), you will notice that a lot of the ingredients must be at room temperature. Ingredients incorporate into batter much more easily if they’re at similar temperatures. Furthermore, using varied temperature ingredients (warm melted butter, cold buttermilk) may have a negative effect on the way your ingredients bond and trap air inside the baked good—this will, in turn, produce dense cookies, cakes, muffins, etc. When a recipe calls for a particular temperature of your ingredient, make sure you listen.
I also ask that you use a light hand when mixing the cupcake batter. Overmixing will over-develop the gluten in your batter. Apparently I was quite angry with my first cupcake batter and mixed with force. As a result, the right cupcake is what we have! (By the way, that mushroom top was crispy.)
Or we can have the soft, beautifully crinkled cupcakes on the left. Bringing ingredients to room temperature does take extra time. Just try to plan ahead. I typically put out my buttermilk, eggs, and butter (for the frosting) one hour before I begin.
Let’s discuss the frosting. Because what’s a cupcake without frosting? It’s called a muffin. And this is not breakfast, it’s dessert. The frosting is my favorite vanilla frosting recipe. You’ll need butter, confectioners’ sugar, cream, vanilla extract, and a dash of salt. Beat it all until it’s fabulously creamy and smooth. Add a touch of peppermint extract. Mint is a very powerful flavor, so be a little cautious when adding it. A little goes a long way.
These cupcakes would also be fabulous with white chocolate buttercream frosting. You can keep it plain or add peppermint extract to it like we do in these white chocolate peppermint cupcakes.
I’m not sure if I can pick a favorite part of today’s festive dessert. The fudgy mocha mint cupcakes? The peppermint scented vanilla frosting? The extra chocolate on top? The crunchy candy canes? Please don’t make me choose, I think we want need it all.
This is the cupcake to wow all of your holiday guests this year. It’s the show-stopping cupcake to bring to holiday parties. The decadent cupcake to fuel your shopping, decorating, and gift wrapping.
Love peppermint and chocolate but hold the coffee? Try this mint chocolate cake instead. An equally impressive and delicious way to enjoy the tastes of the holiday season!
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Peppermint Mocha Cupcakes
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 3 hours
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Bakig
- Cuisine: American
Description
Deep chocolate cupcakes flavored with peppermint and coffee, topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle.
Ingredients
Cupcakes
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 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*
Peppermint Vanilla Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3–4 cups (360-480g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream*
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- salt, to taste
- optional for garnish: 4 ounces melted semi-sweet baking chocolate and crushed candy canes
Instructions
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
- Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until combined, then mix in the instant coffee. Set aside to slightly cool.
- In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
- Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make the frosting: Beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting!). Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I add about 1/8 teaspoon).
- Decorate the cupcakes: Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. Drizzle with melted chocolate. Top with crushed candy canes right before serving.
- Store leftovers in the refrigerator for up to 4-5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand)
- Coffee: Use dry instant coffee, not coffee grounds.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Cream: Using milk or half-and-half instead of heavy cream for the frosting is OK. However, your frosting won’t be as creamy. I strongly recommend heavy cream for the best texture.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
I have leftover chocolate buttercream. Has anyone tried this with a chocolate frosting?
Hi Brittni, chocolate frosting would be delicious here.
I’m definitely going to make these for dessert for Christmas! Do you have any recommendations for the instant coffee, wondering what im looking for at the store. Should it be instant espresso or coffee?
Hi Sydney, you can use instant coffee or instant espresso powder. If you use instant espresso, it’s stronger so you won’t need as much. They’re usually found in the coffee aisle. Hope you enjoy the cupcakes!
Hello! I’m excited to try this. I’ve re-read the recipe several times and can’t find where to add the instant coffee. Is it with the other dry ingredients? I apologize if it’s obvious and I’m just missing it.
Hi Laura! See the end of step 2: Stir until combined, then mix in the instant coffee. Set aside to slightly cool. 🙂
Great recipe with an amazing flavor combination of mocha and peppermint. This recipe caught my eye over a year ago, but with so much holiday baking going on, I couldn’t fit them in. Luckily I remembered these and they will become an after Christmas, winter tradition in our house! Thank you, Sally!
I only have Dutch process cocoa. Do I need to adjust baking powder and soda ratios?
Hi Luanne, it would take a bit of recipe testing to determine how to best make these cupcakes using Dutch process cocoa. For best results, we recommend waiting until you can use unsweetened natural cocoa.
Hi! I’m excited to make these for a party I’m going to, but since there will be several desserts there, I thought I’d make mini cupcakes so that people can eat less. Any idea how long I should bake these as mini cupcakes?
Thank you!
Hi Meredith, sure can! Divide the batter between mini cupcake liners in your mini muffin pan. Fill about halfway. Bake for 12-13 minutes or until a toothpick inserted in the center of one comes out clean.
How do I pick between this and your newer chocolate cupcake recipe that uses oil instead of butter!! So torn!! I want a fudgey moist cupcake!
Wonderfully fluffy cupcakes! I used ~3/4 tbsp espresso powder, and it had a good hint of coffee without it taking over the flavor. I’ll be making these again and experimenting with adding more espresso powder. Do you think peppermint white chocolate chips swirled into the finished batter would work well?
Hi Sally
Does it really only need 3/4 cup flour for whole recipe??
Yes! Cocoa powder also acts as a dry ingredient in this cupcake recipe.
Can’t wait to try this recipe! Just wondering how long do the cupcakes last before the candy cane pieces start to melt? I have had that issue in the past with a chocolate peppermint buttercream and as it melts, it does not look pretty anymore.
Hi Amy, The crushed candy cane for the garnish should be ok for a day. But you can certainly wait to add the garnish until just before serving to be sure!
Can you really taste the coffee in these? I’d like to make them for my sons birthday but don’t want him to notice a coffee flavour. Can I eliminate some or all of the espresso powder? Will they taste as good?
Hi Kristel! The espresso powder deepens the chocolate flavor and gives the cookies a tasty mocha flavor but you can leave it out (or reduce to 1 tsp) if desired.
Hi Sally, I am making these cupcakes for my family this week and I don’t have instant coffee can I use brewed dark roast coffee or do I need something else?
Hi Ella, we don’t recommend using brewed coffee; instant coffee powder or instant espresso powder are best here.
how can i make this into an 8″ cake? have someone wanting a peppermint patty themed cake maybe adjust regular chocolate cake with peppermint extract?
i’ve used the cupcake recipes to make 6″ cakes before. thank you for your feedback
Hi Jennifer, you can use our cake pan sizes and conversions guide to help scale this recipe for an 8 inch cake — hope it’s a hit!
Hi Sally, how would this pair with your white chocolate peppermint frosting instead? I’m not a huge fan of the over sweet buttery flavor of American Buttercream.
They would pair perfectly!
Can I substitute espresso powder for the instant coffee?
Hi Robin, You sure can! It’s stronger so you won’t need as much. Happy baking!
I didn’t know heaven could be a flavor, but THESE cupcakes are something else!!! They were the perfect texture, had just the right structure (didn’t fall apart), and OMG I could keep raving!! Everything is DIVINE!!! Including the frosting, never tasted frosting SO good! Thanks Sally!! 🙂
I loved this recipe! The balance between the dark chocolate/coffee flavor with the peppermint frosting was beautiful. I’ll add this recipe to my baking successes. Thank you!
I made these, but doubled the recipe and topped with Sally’s favourite chocolate buttercream, but added 1/2 tsp peppermint essence to the frosting. Everyone loved them, so they’re definitely being added to the usual roster!
Hi Sally! I was wondering if you can double the batch? I need 24 cupcakes for a work party. Or should I just make the batter twice? Love your recipes!
Hi Jamie, You can double this one!
Could you make the frosting ahead of time and freeze or refrigerate it? We travel for Christmas but would love to bring these cupcakes, so trying to figure out if I should just make including frosting at home on the 22nd or if I could bring the cupcakes and frosting and frost on the 24th when we would eat them. What would you recommend?
You can absolutely make the frosting ahead of time! Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. Adding a splash of heavy cream or milk will help thin the thawed frosting out again, if needed.