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Peppermint Mocha Chocolate Cupcakes by Baker by Nature

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Rich chocolate cupcakes infused with peppermint and mocha flavors, topped with peppermint mocha buttercream—perfect for the holiday season or cozy dessert treats.

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup strong brewed coffee, cooled
  • 1/4 cup vegetable oil
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat egg with milk, coffee, oil, peppermint extract, and vanilla until combined.
  4. Pour wet ingredients into dry and mix until just combined. Fold in mini chocolate chips if using.
  5. Divide batter evenly among liners, filling about 2/3 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat 1 cup softened unsalted butter with 3 cups powdered sugar, 1/4 cup cocoa powder, 2 tablespoons strong coffee, 1 teaspoon peppermint extract, and a pinch of salt until smooth and fluffy.
  9. Pipe or spread frosting onto cooled cupcakes. Garnish with crushed peppermint candies or mini candy canes.
  10. Serve immediately or refrigerate in an airtight container for up to 3 days (bring to room temperature before serving).

Notes

  • Adjust peppermint extract to taste—start with 1/2 teaspoon if you prefer a subtler mint flavor.
  • Use gluten-free flour blend to make these gluten-free.
  • Make coffee ahead and chill to speed up the process.
  • Frosting can be made a day in advance and refrigerated; re-whip before frosting.
  • Store cupcakes in the fridge during warmer months to keep frosting firm.

Nutrition

Find it online: https://easy-tapas-recipes.com/peppermint-mocha-chocolate-cupcakes-by-baker-by-nature/