Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes

Hey there, and welcome back, friends.

You are in for a holiday treat!

Peppermint mocha cupcakes are a decadent dessert, with plenty of coffee flavor and fluffy peppermint Swiss meringue buttercream. Perfect for the peppermint lover!

Oh hey, it’s Friday and we are having some cupcakes!! We started the week with a slice of white chocolate pomegranate cake and now we are ending the week with some peppermint mocha cupcakes.

You guys, I love the holidays!! It’s the only time of the year you can enjoy so many great flavors and my absolute favorite of course is peppermint. I think it should be illegal to not sell peppermint things year-round (just saying).

Anyway, I digress.

Peppermint mocha cupcakes are a holiday classic over here, as I confessed a few posts ago.

These cupcakes (or some form of it) have always been on my menu during the holidays since Naomi shared them.

And guess what? My friend Emily over at Pink Tiger in the Kitchen loves peppermint mocha just as much. In fact, we both baked these cupcakes on the same day this weekend and she posted hers on Instagram.

Immediately we decided to post them on the same day (blogging date) and have a peppermint mocha party!

These peppermint cupcakes taste just like the latte that inspired them. The cupcakes are decadent, moist, dark mocha chocolate cakes, thanks to a good dose of hot coffee and a heaping tablespoon of instant coffee.

The cupcakes are topped with whipped and creamy peppermint swiss meringue buttercream. So so good my friends. These cupcakes need to be made. That’s really all I can say, folks!

Enjoy the peppermint mocha cupcakes… here’s the recipe!

Peppermint Mocha Cupcake Ingredients

These festive holiday peppermint mocha chocolate cupcakes only require a few ingredients to make. 

• all-purpose flour
• some sugar
• unsweetened Natural Cocoa Powder
• baking soda
• salt
• unsalted butter
• a few eggs
• peppermint extract
• some instant coffee 

Peppermint Mocha Cupcake Recipe

How to Make Peppermint Mocha Cupcakes

Begin by preheating the oven to 350 degrees F. Line muffin tins with cupcake liners.

Sift together all the dry ingredients in the bowl of an electric mixer.

In a medium bowl, combine all the wet ingredients using a whisk. Add the instant coffee to the wet ingredients.

Mix the dry ingredients at low speed for 1 minute. Stop the mixer and add half of the wet ingredients.

Mix for a minute on medium speed and scrape the sides and bottom of the bowl. Add the rest of the wet ingredients and mix for an additional minute on medium speed. The batter will be thin. Divide evenly among the cupcake liners.

Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.

Cool the cupcakes on wire racks completely. Meanwhile, you could start on the frosting.

For Peppermint Swiss Meringue Buttercream

Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar are dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.

With an electric mixer on medium speed, whisk egg white mixture for 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by the feeling bottom of the bowl), about 6 minutes.

Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Beat in peppermint extract.

Use immediately or store in an airtight container in the fridge for up to a week.

I used Wilton tip 1M to frost these cupcakes and topped them with chocolate ganache.

Can I use Peppermint Essential Oil instead of Peppermint Extract?

Yes, you can use peppermint essential oil instead of peppermint extract to flavor this peppermint cupcake recipe.

I’m not sure how much peppermint essential oil you would need. I suggest you taste the batter after every drop you add to the peppermint essential oil. 

More Peppermint Chocolate Recipes

• No-Bake Peppermint Mocha Pie
• Peppermint Truffles 
• Peppermint Mocha Cocktail 

What do you think of this festive peppermint mocha cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

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Yield: ~12 cupcakes

Peppermint Mocha Cupcakes

Peppermint mocha cupcakes are decadent, moist, dark mocha chocolate cakes, with a dose coffee for extra flavor! Here's the recipe. Peppermint lovers unite!

Prep Time 1 hour 30 minutes

Cook Time 15 minutes

Ingredients

Peppermint Mocha Cupcakes:

• 1 cup all purpose flour
• 1 cup plus 2 tablespoons sugar
• ⅓ cup plus 2 tablespoons unsweetened Natural Cocoa Powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted and warm
• 2 large eggs, lightly beaten
• ½ teaspoon peppermint extract
• 1 tablespoon instant coffee (I used Starbucks Via medium roast)
• ½ cup hot coffee

Peppermint Swiss Meringue Buttercream:

• 5 egg whites, room temperature
• 1 ¼ cup granulated sugar
• 1 ½ cup (3 sticks) unsalted butter, room temperature
• 1 teaspoon peppermint extract

Instructions

For the Cupcakes:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
2. Sift together all the dry ingredients in the bowl of an electric mixer.
3. In a medium bowl, combine all the wet ingredients using a whisk. Add the instant coffee into the wet ingredients.
4. Mix the dry ingredients at low speed for 1 minute. Stop the mixer and add half of the wet ingredients. Mix for a minute on medium speed and scrape the sides and bottom of the bowl. Add the rest of the wet ingredients and mix for an additional minute on medium speed. The batter will be thin. Divide evenly among the cupcake liners.
5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
6. Cool cupcakes on wire racks completely. Meanwhile, you could start on the frosting.

For Peppermint Swiss Meringue Buttercream:

1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
2. With an electric mixer on medium speed, whisk egg white mixture for 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by the feeling bottom of the bowl), about 6 minutes.
3. Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Beat in peppermint extract.
4. Use immediately or store in an airtight container in the fridge for up to a week.
5. I used Wilton tip 1M to frost these cupcakes and topped them with chocolate ganache.

Notes

Recipe adapted from Bakers Royale

Making this Recipe?

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