Best 2 Peppermint Mocha Cupcakes Recipes

**Peppermint Mocha Cupcakes: A Festive Treat for Chocolate and Mint Lovers**

Indulge in the delightful symphony of chocolate and mint with our delectable Peppermint Mocha Cupcakes. These cupcakes are a perfect blend of rich chocolate cake batter, creamy peppermint mocha frosting, and a surprise center of rich chocolate ganache. Each bite is a journey through a winter wonderland, filled with the invigorating flavors of peppermint and the warmth of chocolate. Perfect for holiday gatherings, these cupcakes will be the star of the show, leaving your taste buds dancing with joy. Our article features two irresistible recipes: one for classic Peppermint Mocha Cupcakes and another for Gluten-Free Peppermint Mocha Cupcakes, ensuring everyone can savor this delightful treat. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will fill your kitchen with the enticing aromas of peppermint and chocolate.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERMINT MOCHA CUPCAKES

Peppermint Mocha Cupcakes image

Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!

Provided by Kim

Time 45m

Yield 24

Number Of Ingredients 16

Ingredients

3 tablespoons instant espresso powder
1 tablespoon hot water
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup firmly packed dark brown sugar
¼ cup white sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon peppermint extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup buttermilk, at room temperature
½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
Spoon batter into the prepared cups, filling each line just over 1/2 full.
Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 103 calories, Carbohydrate 15.3 g, Cholesterol 15.6 mg, Fat 4.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 2.7 g, Sodium 152.6 mg, Sugar 8.8 g

PEPPERMINT MOCHA CUPCAKES

PEPPERMINT MOCHA CUPCAKES image

Categories Cake Chocolate Dessert Bake Christmas Picnic Valentine's Day Kid-Friendly St. Patrick's Day Mint

Number Of Ingredients 19

Ingredients

Cupcakes:
1 c AP flour
1 c + 2 tbsp sugar
1/3 c + 2 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter, melted and warm
2 lrg eggs
1/2 tsp peppermint extract
1 tbsp instant coffee
1/2 c strong, hot coffee
3/4 c chopped peppermint Andes (or other choc peppermint patties/bars)
Peppermint Buttercream
This buttercream recipe is a large batch. I usually only need half for these cupcakes.
1 c butter, softened
3/4 c shortening
1 kg bag of confectioners sugar
4-6 tbsp of cream (could also use milk)
to taste peppermint extract

Steps:

Cupcakes Preheat oven to 350F Add flour, cocoa, sugar, baking soda, instant coffee and salt and mix together. Add butter, eggs and vanilla and combine. Add half of coffee and mix or beat for 20sec. Add remaining coffee and mix until smooth. Fold in chopped candies. Divide into cupcake tins and bake 18 -22 minutes until done and a toothpick inserted comes out clean or without batter (may have melted candy). Peppermint Buttercream Add butter and shortening and cream together. Add sugar and cream and beat until smooth. Only add a little cream to start and then add as necessary to get the right consistency. Add extract to achieve level of peppermint you want. When cupcakes are cool top with buttercream. Chocolate Melt 3 oz of bakers chocolate and either drizzle over or add a little bit of cream to make glossy and smooth and then drizzle over peppermint buttercream.

Tips:

Use fresh peppermint extract for the best flavor.
If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
To make the cupcakes even more festive, top them with a candy cane or a sprig of fresh mint.
These cupcakes are best served the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days.

Conclusion:

These Peppermint Mocha Cupcakes are the perfect holiday treat. They're moist and fluffy, with a rich chocolate flavor and a hint of peppermint. The mocha frosting is the perfect finishing touch, and it's sure to put a smile on everyone's face.