Peppermint Mocha Chocolate Cupcakes by Baker by Nature

These cupcakes combine rich chocolate with bold coffee and refreshing peppermint, topped with a creamy peppermint mocha frosting. Perfect for holiday gatherings or a cozy treat that feels festive and indulgent.

ingredients

all-purpose flourunsweetened cocoa powderbaking powderbaking sodakosaltunsalted buttergranulated sugarsour creameggsvanilla extractbrew ed espresso or strong coffeewhole milkpeppermint extractmini chocolate chips

For the frosting:
cream cheeseunsalted butterpowdered sugarpeppermint extractcooled espresso or coffeeheavy creamchocolate shavings or crushed peppermint candy for garnish*

directions

Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, cream butter and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in sour cream, vanilla extract, peppermint extract, and brewed coffee.
Gradually add dry ingredients alternately with milk, mixing until just combined.
Fold in mini chocolate chips.
Divide batter into liners and bake 18–22 minutes or until a toothpick comes out clean.
Let cupcakes cool completely before frosting.
To make frosting: beat cream cheese and butter until smooth, then blend in powdered sugar, peppermint extract, and cooled espresso. Add heavy cream for desired consistency.
Pipe or spread frosting on cooled cupcakes, then sprinkle with chocolate shavings or crushed peppermint.

servings and timing

Yields about 12 cupcakes
Preparation time: 20 minutes
Baking time: 20 minutes
Frosting time: 10 minutes
Total time: 50 minutes

variations

Add finely crushed candy cane on top for extra crunch.
Use white chocolate chips instead of mini chocolate chips.
Swap espresso for peppermint hot chocolate for a sweeter twist.

storage/reheating

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
For longer storage, freeze unfrosted cupcakes up to 2 months; thaw overnight in the fridge before frosting.

FAQs

Can I use decaf coffee?
Yes—use decaf espresso or strong coffee without affecting flavor too much.

Can I make these dairy‑free?
Substitute vegan butter, non‑dairy cream cheese, and plant milk—results may vary slightly in texture.

Can I reduce caffeine?
Leave out espresso in frosting and use brewed coffee sparingly in batter; flavor remains peppermint-forward.

Can I double the recipe?
Absolutely—bake in batches or use two tins.

Are these gluten‑free friendly?
Swap for a 1:1 gluten‑free flour and check that cocoa powder is gluten‑free certified.

conclusion

Peppermint Mocha Chocolate Cupcakes from Baker by Nature are a festive and flavorful treat, blending chocolate, coffee, and mint into every bite. Soft, rich, and beautifully topped with a creamy peppermint mocha frosting, they make a standout dessert for holiday moments or any cozy indulgence.

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