These Peppermint Mocha Cupcakes combine the rich flavors of chocolate and coffee with a refreshing hint of peppermint, making them a perfect treat for the holiday season. Topped with a festive swirl of peppermint frosting and a sprinkle of crushed peppermint candies, these cupcakes are both visually appealing and deliciously indulgent.
Whether you’re celebrating with family or bringing a sweet surprise to a holiday party, these cupcakes are sure to impress. Their blend of mocha and mint flavors creates a delightful balance that pairs perfectly with a cup of coffee or hot cocoa. Enjoy these cupcakes as a special treat or as part of your festive dessert spread.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed coffee, cooled
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the coffee, buttermilk, oil, egg, vanilla extract, and peppermint extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the crushed peppermint candies.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 225 kcal | Servings: 12 cupcakes
In summary, Peppermint Mocha Cupcakes offer a delightful fusion of chocolate, coffee, and mint flavors, making them a festive and irresistible treat. Whether you’re celebrating the holidays or simply looking to indulge in a delicious dessert, these cupcakes are sure to bring joy and satisfaction. With their rich taste and festive appearance, they make a perfect addition to any dessert table, impressing both family and friends. Enjoy these cupcakes with a warm cup of cocoa or coffee for a truly memorable treat.
Here are 10 FAQs for Peppermint Mocha Cupcakes:
- Can I use decaf coffee for this recipe? Yes, you can substitute decaf coffee for regular coffee if you prefer.
- How can I make these cupcakes gluten-free? To make gluten-free cupcakes, use a gluten-free all-purpose flour blend in place of regular flour.
- Can I use a different type of frosting? Absolutely! Feel free to use your favorite frosting, such as cream cheese or vanilla buttercream, if you prefer.
- How do I store these cupcakes? Store the cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.
- Can I freeze these cupcakes? Yes, you can freeze the cupcakes. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
- What can I use instead of peppermint extract? You can use crushed peppermint candies or peppermint oil as a substitute for peppermint extract. Adjust the amount to taste.
- Can I make these cupcakes in advance? Yes, you can bake the cupcakes in advance and store them as directed. Frost them just before serving for the best results.
- How can I make these cupcakes dairy-free? Use dairy-free substitutes for the butter and milk, such as almond milk and vegan butter.
- What type of cocoa powder is best for these cupcakes? Unsweetened cocoa powder is best for a rich chocolate flavor. Avoid using Dutch-processed cocoa powder as it may affect the leavening.
- Can I add chocolate chips to the cupcake batter? Yes, adding chocolate chips to the batter will give your cupcakes extra chocolatey goodness. Just fold them in gently before baking.