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Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes: Fluffy Treats for Holiday Bliss

Delicious Peppermint Mocha Cupcakes that combine rich mocha flavor with light, candy cane buttercream frosting, perfect for holiday festivities.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup semisweet chocolate chips Can substitute with dairy-free chocolate chips for a vegan option.
  • 3/4 cup dark cocoa powder Unsweetened cocoa can be used instead.
  • 1 cup boiling water No direct substitute; necessary for the recipe.
  • 1 tablespoon instant espresso powder Can replace with hot coffee, although it may alter texture slightly.
  • 1 1/2 cups all-purpose flour Gluten-free flour blend can be used for a gluten-free option.
  • 1 1/2 cups granulated sugar Coconut sugar may be used as a less refined alternative.
  • 1 teaspoon baking soda Ensure it is fresh for the best rise.
  • 1/2 teaspoon salt Balances sweetness and enhances flavors.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil.
  • 2 large eggs Flax eggs can replace for a vegan version.
  • 1 teaspoon vanilla extract Use pure vanilla for best results.
For the Frosting
  • 1 cup unsalted butter Vegan butter can substitute for a dairy-free frosting.
  • 4 cups powdered sugar
  • 1/2 cup candy cane powder Crushed peppermint candies can be used.
  • 2 tablespoons heavy cream Coconut cream for dairy-free option.
For Decoration
  • 1/2 cup crushed candy canes Can substitute with nonpareils for a different aesthetic.
  • 12 pieces candy cane sticks Mini candy canes can also be used.

Equipment

  • cupcake pan
  • Mixing bowls
  • Whisk
  • Piping bag
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a cupcake pan with 12 cupcake liners.
  2. Combine 1 cup of semisweet chocolate chips, ¾ cup of dark cocoa powder, and 1 cup of boiling water in a bowl until smooth. In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 teaspoon of baking soda, and ½ teaspoon of salt. Mix the chocolate mixture into the dry ingredients, then add ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract.
  3. Distribute the batter evenly into the liners, filling each about ¾ full, and bake for 20 minutes, then let cool in the pan for 5 minutes before cooling completely on a wire rack.
  4. In a mixing bowl, beat 1 cup of unsalted butter until creamy. Gradually mix in 4 cups of powdered sugar, ½ cup of candy cane powder, 2 tablespoons of heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt until light and airy.
  5. For the ganache, heat 1 cup of semisweet chocolate chips and ½ cup of heavy cream in a saucepan and stir until melted and smooth. Let cool slightly before using.
  6. Frost each cupcake with the buttercream, drizzle with ganache, and decorate with crushed candy canes and candy cane sticks.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

Allow the cupcakes to cool completely before frosting to prevent melting.

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