Peppermint Mocha Cupcakes. Honestly, just saying those three little words out loud is enough to make my sweet tooth do a backflip. If you’re anything like me, it’s way too easy to crave that perfect combo when the holidays sneak in (or you just had a rough day at work and need a pick-me-up). So, pulling a pan of these goodies out of your oven? Trust me, total joy. If you’re already obsessed with cupcake recipes or itching to try your hand at a fresh mocha dessert, stick around. I’ll walk you through everything there is to know about making Peppermint Mocha Cupcakes—no gatekeeping, just pure cupcake wisdom.
Peppermint Mocha Cupcake Ingredients
Okay, before you run to the pantry and realize you’re out of something crucial, let’s get chatty about what you need to gather. These Peppermint Mocha Cupcakes look ultra-fancy, but honestly, they’re all about stuff you can find (and pronounce).
The star players? You’ve got your all-purpose flour, cocoa powder (preferably unsweetened, trust me), baking soda, and a pinch of salt. For sweetness, granulated sugar does the trick. Now, this wouldn’t be a mocha treat without a rich, deep coffee flavor—you can whip this up just by mixing instant espresso powder with hot water. Add in eggs, some vegetable oil (keeps things moist), milk, and don’t skip the peppermint extract. That’s where the magic happens.
When it comes to the frosting, we’re talking about butter, powdered sugar, a little more cocoa, coffee, and (you guessed it) more minty flavor with peppermint extract. Oh, and if you want to go all out, chocolate chips or crushed candy canes make for the dreamiest toppings.
I should confess—one time I tried to swap out the oil for applesauce, thinking I’d feel “healthier.” Not the best idea. The cupcakes just didn’t taste the same. So do yourself a favor and stick to the basics at least for your first batch.
Peppermint Mocha Cupcake Recipe
Wanna know the secret to nailing these Peppermint Mocha Cupcakes (without making a giant mess)? I’ll keep it easy. First, preheat your oven to 350°F (or, in my case, “around 175°C” since I always lose my thermometer). Line your cupcake pan with papers—if you skip this, cleaning turns into an Olympic sport.
Mix up your dry ingredients in one bowl (the flour, cocoa, salt, baking soda, espresso powder). In another, blend the eggs and sugar until light and fluffy, then add the oil, milk, and peppermint extract. Gently pour the wet stuff into the dry and stir until you don’t see any more dry spots. Don’t overmix; nobody’s got time for tough cupcakes.
Spoon the batter into your liners until each one is about two-thirds full. Bake for 17 to 20 minutes or until a toothpick slides out clean. Let them cool right in the pan for five, then pop them onto a rack.
Frosting time. Just beat your butter until it’s pale, sift in the sugar and cocoa, and then add salt, a dash of coffee, and a few drops of peppermint extract. Keep mixing until you see smooth, chocolatey magic happening.
Final step: frost, sprinkle those crushed candy canes, and yeah—get ready for compliments. If you want an even more detailed breakdown (with visuals), check out this killer easy cupcake recipe or dive into the chocolate peppermint dessert guide.
“These are hands-down my favorite cupcakes to bake for parties. Everyone wants the recipe, and the frosting? I could eat it by the spoonful.”—Maddie G.
Can I use Peppermint Essential Oil instead of Peppermint Extract?
Here’s a question I hear a ton, sometimes at 10pm when a friend is panic-texting before their holiday swap. Full honesty? I’ve tried both, and wow—the difference is huge.
Peppermint extract is food-grade, gentle, and brings a sweet (but not overpowering) mint flavor. Essential oil, though, that stuff’s super strong and honestly kinda dangerous if you’re not careful. Just a drop too much and suddenly your Peppermint Mocha Cupcakes taste like mouthwash. Yikes.
So, please, go the safe route. Stick to extract. You’ll get perfect flavor every time and can nibble with zero worry.
“Tried using essential oil once. Never again. My whole kitchen smelled like a spa for two days,”—Brian T.
More Peppermint Mocha Recipes
So, one batch of Peppermint Mocha Cupcakes probably won’t stick around long (I mean, mine rarely make it past the first day). If you love this flavor combo as much as I do, don’t stop at cupcakes.
Try making peppermint mocha brownies or even a homemade peppermint mocha latte. Search around and you’ll find awesome chocolate peppermint recipes on this blog, or branch out with creative mocha dessert ideas designed just for sweet lovers like us. Sometimes I’ll whip up another treat for a bake sale or just because it’s a Tuesday—and suddenly, the kitchen turns into a five-star restaurant. You really can’t go wrong.
Craving more inspiration? Check out some of my favorite holiday sweets that pair perfectly with a hot cocoa.
You Might Also Like…
If you’re in the cupcake spirit, let me throw a few suggestions at you (these are crowd-pleasers):
- Chocolate Ganache Cupcakes: So rich, so decadent. You’ll lick the bowl.
- Easy Vanilla Bean Cupcakes: Simple, fast, classic. Always a hit with picky eaters.
- Mint-Chocolate Fudge Bars: Totally fudge-y, with a swirly mint surprise.
- Salted Caramel Mocha Cake: If you’re a caramel fanatic, this one never disappoints.
Honestly, sometimes all it takes is the right recipe to knock your socks off. Scroll through my archives if you want to keep baking up a storm!
Common Questions
A: Totally. Just make sure they’re unfrosted, then wrap them tight and freeze for up to two months. Frost fresh for best results.
A: Airtight container, three days on the counter. If you want longer—pop them in the fridge.
A: Look in the baking aisle or order online, but please skip essential oil (trust me again).
A: 100 percent yes. If you’re caffeine-sensitive, go right ahead.
A: I haven’t tried it personally, but friends use a 1:1 baking flour and say it works like a charm! Just check the texture as you go.
Satisfy Your Sweet Tooth and Get Baking
Honestly, once you bake up a batch of Peppermint Mocha Cupcakes, you’ll never look at store-bought desserts the same way. With just a few pantry staples, you’ll have bakery-worthy cupcakes—way cheaper and way more fun to make. Take a peek at these expert tips from Peppermint Mocha Cupcakes – Sally’s Baking if you want to level up your skills. Or maybe read up on creative holiday cupcake upgrades for something new. However you spin it, jump in and bake something today. Your kitchen will smell amazing and your friends will definitely thank you. Print
Peppermint Mocha Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Deliciously rich and festive Peppermint Mocha Cupcakes perfect for the holiday season or anytime you crave a sweet treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 tbsp instant espresso powder
- 1/2 cup hot water
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 tsp peppermint extract
- 1/2 cup butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 2 tbsp cocoa powder (for frosting)
- 1 tbsp coffee (for frosting)
- 1 tsp peppermint extract (for frosting)
- Optional: chocolate chips or crushed candy canes for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together the flour, cocoa powder, baking soda, salt, and espresso powder.
- In another bowl, blend the eggs and sugar until light and fluffy. Add in the oil, milk, and peppermint extract.
- Gently combine the wet ingredients into the dry ingredients until just mixed.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 17–20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a rack.
- For the frosting, beat the butter until pale, sift in the powdered sugar and cocoa, and add a dash of coffee and peppermint extract. Mix until smooth.
- Frost the cooled cupcakes and sprinkle with crushed candy canes or chocolate chips if desired.
Notes
Use peppermint extract for the best flavor, avoiding essential oils. Unfrosted cupcakes can be frozen for up to two months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg