Q: Can I freeze Peppermint Mocha Cupcakes?

A: Totally. Just make sure they’re unfrosted, then wrap them tight and freeze for up to two months. Frost fresh for best results.

Q: How long do these cupcakes stay fresh?

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.

Deliciously rich and festive Peppermint Mocha Cupcakes perfect for the holiday season or anytime you crave a sweet treat.

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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.

Use peppermint extract for the best flavor, avoiding essential oils. Unfrosted cupcakes can be frozen for up to two months.