Peppermint Mocha Cupcakes (Holiday Dessert Idea) – Festive, Chocolatey, and Minty

These peppermint mocha cupcakes bring everything you love about the season into one bite: rich chocolate, cool peppermint, and a hint of coffee warmth. They’re simple enough for a weeknight treat but special enough for a holiday party. The batter mixes up quickly, the frosting pipes beautifully, and the crushed candy canes add a playful crunch.

Make a batch for your cookie exchange or set them out after dinner with hot cocoa—either way, they’ll disappear fast.

Print Recipe

Peppermint Mocha Cupcakes (Holiday Dessert Idea) - Festive, Chocolatey, and Minty

Prep Time20 minutes mins

Cook Time18 minutes mins

Total Time38 minutes mins

Servings: 12 servings

Ingredients

• Dry Ingredients: 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder (Dutch-process or natural)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• Wet Ingredients: 1/2 cup buttermilk (room temperature)
• 1/2 cup neutral oil (canola or vegetable)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 cup hot strong coffee or espresso
• Peppermint Buttercream: 1 cup (2 sticks) unsalted butter, softened
• 3–3 1/2 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Toppings (optional but festive): Crushed candy canes or peppermint candies
• Chocolate shavings or mini chocolate chips
• Melted chocolate for drizzling

Instructions

• Prep the pan and oven: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• Whisk dry ingredients: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt until evenly combined.
• Mix wet ingredients (except coffee): In a second bowl, whisk buttermilk, oil, eggs, vanilla, and peppermint extract.
• Combine: Pour wet ingredients into dry and whisk until mostly smooth. Do not overmix.
• Add hot coffee: Slowly whisk in the hot coffee.The batter will be thin—this is good for a moist cupcake.
• Fill and bake: Divide batter evenly among liners, filling each about 2/3 full. Bake 18–21 minutes, or until a toothpick comes out with a few moist crumbs.
• Cool: Let cupcakes cool in the pan 5 minutes, then move to a wire rack to cool completely before frosting.
• Make the frosting: Beat softened butter until creamy, 2 minutes. Gradually add powdered sugar, then peppermint, vanilla, salt, and enough cream to reach a smooth, fluffy consistency.
• Adjust flavor: Taste and add a drop more peppermint if needed.A little goes a long way.
• Frost and decorate: Pipe or spread frosting on cooled cupcakes. Top with crushed candy canes, chocolate shavings, or a chocolate drizzle.

What Makes This Recipe So Good

• Balanced flavor: Deep chocolate meets cool peppermint, with coffee to boost the cocoa without overwhelming it.
• Moist and tender crumb: Oil and buttermilk keep the cupcakes soft for days.
• Foolproof frosting: Creamy peppermint buttercream that pipes easily and holds its shape.
• Festive finish: Crushed candy canes and a drizzle of chocolate make them holiday-ready.
• Great make-ahead: Cupcakes freeze well, and the frosting stores beautifully.

What You’ll Need

• Dry Ingredients:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder (Dutch-process or natural)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
• Wet Ingredients:
  • 1/2 cup buttermilk (room temperature)
  • 1/2 cup neutral oil (canola or vegetable)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/2 cup hot strong coffee or espresso
• Peppermint Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3–3 1/2 cups powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
• Toppings (optional but festive):
  • Crushed candy canes or peppermint candies
  • Chocolate shavings or mini chocolate chips
  • Melted chocolate for drizzling

Step-by-Step Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Whisk dry ingredients: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt until evenly combined.
3. Mix wet ingredients (except coffee): In a second bowl, whisk buttermilk, oil, eggs, vanilla, and peppermint extract.
4. Combine: Pour wet ingredients into dry and whisk until mostly smooth. Do not overmix.
5. Add hot coffee: Slowly whisk in the hot coffee.

   The batter will be thin—this is good for a moist cupcake.

6. Fill and bake: Divide batter evenly among liners, filling each about 2/3 full. Bake 18–21 minutes, or until a toothpick comes out with a few moist crumbs.
7. Cool: Let cupcakes cool in the pan 5 minutes, then move to a wire rack to cool completely before frosting.
8. Make the frosting: Beat softened butter until creamy, 2 minutes. Gradually add powdered sugar, then peppermint, vanilla, salt, and enough cream to reach a smooth, fluffy consistency.
9. Adjust flavor: Taste and add a drop more peppermint if needed.

   A little goes a long way.

10. Frost and decorate: Pipe or spread frosting on cooled cupcakes. Top with crushed candy canes, chocolate shavings, or a chocolate drizzle.

Keeping It Fresh

• Room temperature: Store frosted cupcakes in an airtight container up to 2 days. Keep out of direct heat to prevent melting.
• Refrigerate: For longer storage (3–4 days), refrigerate in a covered container.

  Let come to room temp before serving.

• Freeze: Freeze unfrosted cupcakes up to 2 months. Thaw at room temp and frost fresh. Buttercream can be frozen separately; thaw and re-whip.

Benefits of This Recipe

• Quick to make: No stand mixer needed for the batter, and it’s ready for the oven in minutes.
• Holiday crowd-pleaser: Familiar flavors with a festive twist, perfect for parties and potlucks.
• Customizable: Adjust peppermint strength, swap toppings, or use dairy-free options as needed.
• Mocha boost: Coffee deepens the chocolate flavor without making the cupcakes taste like coffee.

What Not to Do

• Don’t overmix: Too much mixing can make cupcakes dense or tough.
• Don’t skip the hot coffee: It blooms the cocoa and keeps the crumb tender.
• Don’t overbake: Pull them when a toothpick shows moist crumbs.

  Dry cupcakes won’t recover.

• Don’t go overboard on peppermint: It’s strong. Start small and taste as you go.
• Don’t frost warm cupcakes: The buttercream will melt and slide off.

Alternatives

• Dairy-free: Use almond or oat milk with 1 teaspoon vinegar instead of buttermilk, and dairy-free butter for the frosting.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend with xanthan gum.
• Less minty: Halve the peppermint extract in both batter and frosting, or skip it in the batter and keep it only in the frosting.
• Extra mocha: Add 1 teaspoon instant espresso powder to the dry ingredients.
• Frosting swap: Try chocolate ganache or whipped cream cheese frosting if you prefer less sweetness.

FAQ

Can I make these without coffee?

Yes. Replace the hot coffee with hot water or hot milk.

You’ll lose a bit of depth, but the cupcakes will still be delicious.

Can I bake this as a cake instead?

Absolutely. Pour the batter into an 8-inch square pan and bake 25–30 minutes, checking for doneness. Double the frosting for generous coverage.

How strong is the peppermint flavor?

It’s present but not overpowering.

If you like a heavier mint profile, add an extra 1/4 teaspoon to the frosting and taste again.

What piping tip works best?

A large open star tip (like 1M) makes pretty swirls that hold crushed candy well. A round tip also works for a clean, modern look.

Can I add chocolate chips to the batter?

Yes. Fold in 1/2 cup mini chocolate chips just before baking.

They add texture and extra chocolate pockets.

How do I crush candy canes without a mess?

Seal them in a zip-top bag and tap gently with a rolling pin. Avoid pounding too hard or you’ll create powder instead of pretty shards.

Wrapping Up

Peppermint mocha cupcakes are a simple way to bring holiday cheer to your table. They’re rich, minty, and topped with just the right amount of sparkle.

Make them ahead, freeze them, or whip them up the morning of your party. Either way, they taste like the season—cozy, bright, and a little bit magical.