The smell of chocolate and mint fills my whole kitchen as soon as these cupcakes bake. The first bite is cool, warm, and sweet all at once. I made them on a chilly day, and they felt like a little cup of holiday joy.

I love how the mocha flavor mixes with the bright peppermint. It feels cozy, creamy, and just a little bit fancy. My family kept saying they tasted like a warm winter drink in a cupcake.

So, if you want a treat that feels sweet, minty, and perfect for cold days, these cupcakes are it. They’re simple to make. And I’ll show you how to do it now.

Why You’ll Love This Recipe

Perfect Holiday Flavor: Peppermint and chocolate are a classic winter combo, and these cupcakes capture that delicious taste perfectly.
Moist and Flavorful: The combination of cocoa powder, semi-sweet chocolate, and buttermilk creates a cupcake that’s rich, moist, and decadent.
Festive and Fun: With the peppermint frosting and the fun garnish of crushed candy canes, these cupcakes are perfect for holiday parties or as a gift.
Make-Ahead Friendly: You can bake the cupcakes ahead of time and store them. Frost and decorate them just before serving for a fresh, beautiful treat.
Great for All Occasions: Although they’re perfect for the holidays, you can enjoy these cupcakes any time of year when you’re craving a little indulgence.

Required Kitchen Tools

To make these Peppermint Mocha Cupcakes, you’ll need the following tools:

Cupcake Pan and Liners: A 12-cup cupcake pan and liners will ensure the cupcakes bake evenly and are easy to remove.
Mixing Bowls: You’ll need bowls for mixing both the cupcake batter and the frosting.
Hand Mixer or Stand Mixer: For easily mixing the cupcake batter and frosting.
Measuring Cups and Spoons: Accuracy is key for baking, so make sure you have these tools on hand.
Cooling Rack: To allow the cupcakes to cool properly before frosting them.
Piping Bags and Tips: If you want to pipe the frosting onto your cupcakes (optional but adds a professional touch).
Small Microwave-Safe Bowl: For melting the semi-sweet chocolate for drizzling.
Small Ziploc Bag: To crush the candy canes (or use a food processor).

Ingredients

Here’s a breakdown of all the ingredients you’ll need to make these delicious cupcakes (exact measurements are in the recipe card below):

For the Cupcakes:

Unsalted Butter: 1/2 cup (8 Tbsp; 113g) – Adds richness and moisture to the cupcake batter.
Semi-Sweet Baking Chocolate: 2 ounces – Creates a deep, rich chocolate flavor in the cupcake.
Instant Coffee: 1 heaping tablespoon – This enhances the chocolate flavor and gives it that signature mocha taste.
Unsweetened Cocoa Powder: 1/2 cup (41g) – Provides the base of the chocolate flavor in the cupcakes.
All-Purpose Flour: 3/4 cup (94g) – The main structure for the cupcakes.
Baking Soda and Baking Powder: 1/2 teaspoon baking soda and 3/4 teaspoon baking powder – These are the leavening agents that help the cupcakes rise.
Salt: 1/4 teaspoon – Balances the sweetness and brings out the flavors.
Eggs: 2 large eggs (at room temperature) – These help bind the ingredients together.
Granulated Sugar: 3/4 cup (100g) – For sweetness.
Light Brown Sugar: 1/4 cup (50g) – Adds moisture and a slight molasses flavor.
Pure Vanilla Extract: 1 teaspoon – Adds depth to the flavor.
Peppermint Extract: 1/2 teaspoon – For that fresh, minty peppermint flavor.
Buttermilk: 1/2 cup (120ml) – Adds moisture and tenderness to the cupcakes.

For the Peppermint Vanilla Frosting:

Unsalted Butter: 1 cup (16 Tbsp; 226g), softened to room temperature – This is the base of the frosting, giving it that creamy consistency.
Confectioners’ Sugar: 3–4 cups (360-480g) – To sweeten and thicken the frosting.
Heavy Cream: 1/4 cup (60ml) – Helps achieve a smooth and spreadable frosting texture.
Vanilla Extract: 1 teaspoon – Adds a classic flavor to the frosting.
Peppermint Extract: 1/4 teaspoon – Infuses the frosting with a subtle peppermint flavor.
Salt: To taste – Balances the sweetness and enhances the flavors.
Semi-Sweet Baking Chocolate: 4 ounces (for drizzling) – For a decadent chocolate drizzle.
Crushed Candy Canes: Optional, for garnish – Adds a festive crunch and peppermint flavor on top of the cupcakes.

Variations for Peppermint Mocha Cupcakes

Add More Chocolate: If you love extra chocolate, you can add mini chocolate chips to the cupcake batter or drizzle more melted chocolate over the top.
Swap for Milk Chocolate: If you prefer a sweeter, milder chocolate flavor, use milk chocolate instead of semi-sweet.
Use Different Extracts: If you want a twist on the flavor, try adding almond extract to the frosting or a splash of orange extract for a unique flavor combo.
Make Them Gluten-Free: If you need a gluten-free option, simply swap the all-purpose flour with a 1:1 gluten-free flour blend.
Make Them Vegan: To make this recipe vegan, swap the butter with vegan butter, the eggs with a flax egg, and use a dairy-free milk option (like almond or oat milk) in place of the buttermilk.

Step-by-Step Instructions

1. Prepare the Chocolate Mocha Cupcake Batter

Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Melt the Chocolate and Coffee:

In a microwave-safe bowl, combine the unsalted butter, semi-sweet baking chocolate, and instant coffee. Microwave in 30-second intervals, stirring in between, until everything is melted and smooth. Set it aside to cool slightly.

Mix the Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This will ensure that all the dry ingredients are evenly distributed.

Mix the Wet Ingredients:

In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, and peppermint extract. Once the chocolate mixture has cooled slightly, add it to the wet ingredients and whisk until everything is well combined. Then, add the buttermilk and mix until smooth.

Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cupcakes dense.

Fill the Cupcake Liners:

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

2. Make the Peppermint Vanilla Frosting

While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth and creamy, using a hand or stand mixer. Gradually add the confectioners’ sugar, 1 cup at a time, and beat until the mixture is fluffy.

Add the vanilla extract, peppermint extract, and heavy cream. Beat for another 2-3 minutes until the frosting is smooth and fluffy. Taste the frosting and add a pinch of salt if needed.

3. Decorate the Cupcakes

Once the cupcakes are completely cooled, use a piping bag or an offset spatula to pipe or spread the peppermint vanilla frosting onto each cupcake.

Drizzle the Chocolate:

Melt the semi-sweet baking chocolate in the microwave (as you did earlier with the butter and chocolate). Drizzle the melted chocolate over the top of each frosted cupcake, using a spoon or a piping bag.

Garnish with Crushed Candy Canes:

Sprinkle crushed candy canes on top of the cupcakes for a festive touch and a bit of crunch.

How to Serve Peppermint Mocha Cupcakes

These cupcakes are perfect for any winter occasion:

Holiday Parties: Serve these Peppermint Mocha Cupcakes at your next holiday gathering for a crowd-pleasing dessert.
Gift Them: Box these cupcakes up and gift them to friends, family, or neighbors as a sweet holiday treat.
Coffee Pairing: Enjoy with a cup of hot cocoa, peppermint tea, or a classic cup of coffee for the ultimate holiday experience.

Storing Peppermint Mocha Cupcakes

Room Temperature: If you plan to eat them within a few days, you can store these cupcakes in an airtight container at room temperature for up to 3 days.
Refrigeration: To extend the shelf life, you can store the cupcakes in the fridge for up to 5 days. Just make sure they’re sealed well to prevent the frosting from drying out.
Freezing: These cupcakes can also be frozen for up to 3 months. Store the frosted cupcakes in a single layer on a baking sheet in the freezer until they’re firm, then transfer them to an airtight container or freezer bag.

Nutrition Information (Per Cupcake)

Nutrient	Amount
Calories	~320
Total Fat	19g
Saturated Fat	11g
Cholesterol	50mg
Sodium	80mg
Total Carbohydrate	35g
Dietary Fiber	1g
Sugars	28g
Protein	3g

Conclusion

These Peppermint Mocha Cupcakes are the perfect holiday treat. Rich, moist, and bursting with flavor, they combine the best elements of peppermint and chocolate into a delightful dessert. Whether you’re baking for a special occasion or simply treating yourself, these cupcakes will undoubtedly satisfy your sweet cravings. So, preheat that oven, gather your ingredients, and let’s bake up a batch of these irresistible cupcakes!