There are few things that say “Christmas” more to me than peppermint, and of course- candy canes. This time of year I enjoy peppermint everything, from my Peppermint Mocha at Starbucks to my peppermint tea in the evenings.
It’s not just my drinks that are minty, either! I love experimenting with mint in treats, especially when combined with chocolate. And when coffee gets involved too? That’s what I call the Perfect Peppermint Trifecta.
These delicious Peppermint Mocha Cupcakes are the perfect way to celebrate Christmas- or really anytime. As long as you love Peppermint Mochas, you’ll love these cupcakes!
Are these Peppermint Mocha Cupcakes with real coffee in them? Can you make these without coffee?
YES! These cupcakes contain espresso powder so they have actual coffee in them.
That said, maybe make the kids their own batch! You can easily make these more kid-friendly either by using decaf espresso powder or by omitting the espresso powder altogether.
Are these vegetarian? Vegan? Gluten-free?
As shared, these cupcakes are not vegan or gluten-free- they are vegetarian, though. With just a few ingredient swaps, these can be suited to your needs:
To make them vegan: swap the milk, eggs, and whipping cream for vegan alternatives
To make them gluten-free: use gluten-free flour
To make these Chocolate Espresso Cupcakes: if you don’t like Peppermint, skip the Peppermint Extract
Use store bought frosting: If you don’t want to whip your own icing, you can totally use store-bought frosting! It’ll save you a few steps.
What Supplies Do You Need to Make Peppermint Mocha Cupcakes?
To make Peppermint Mocha Cupcakes, you’ll need:
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- Muffin Pan
- Paper liners or silicone liners
- Saucepan
- Whisk
- Mixing bowls
- Silicone spatula
- Wire rack {recommended for cooling cupcakes}
- Recommended: Electric Whisk or Stand Mixer
Hungry for More?
Want more delicious Peppermint recipes? Try these:
- Peppermint Hot Cocoa in a Jar
- Peppermint OREO Cookie Balls
- Mint Chocolate Hot Cocoa Bombs
- Hot Cocoa Pancakes with Peppermint
Peppermint Mocha Cupcakes
These delicious Peppermint Mocha Cupcakes have REAL espresso in them, so they're just what you need to get through the holidays!
Ingredients
- 2 cups milk
- 1 cup cocoa powder
- 6 tablespoons espresso powder
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoons salt
- 2 ¼ cups sugar
- ¼ cups oil
- 3 eggs
- 1 teaspoon peppermint extract
- For the icing:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- ½ cups unsweetened cocoa powder
- 1 teaspoon peppermint extract
Instructions
- Preheat oven to 350 degrees and line a muffin pan with paper liners.
- Heat milk in a saucepan over medium heat. When the milk begins to simmer, whisk in the cocoa powder and espresso powder until well combined. Set aside and allow to cool.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat together the sugar and oil until well combined. Add the eggs and peppermint extract and beat to combine.
- Pour in the cocoa mixture and beat until smooth and mixed.
- Spoon the batter into the prepared muffin pan and bake for 15 to 17 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
- Allow the cupcakes to cool completely before icing them.
- To make the whipped cream icing, add whipping cream to a chilled bowl and beat on medium speed until peaks begin to form.
- Whisk together the powdered sugar and cocoa powder. Add the mixture to the cream along with the peppermint extract. Beat until the icing thickens and stiff peaks form.
- Pipe the icing on top of each cupcake before serving.
- Store in the refrigerator until ready to serve.
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