Introduction

These Peppermint Mocha Cupcakes combine rich chocolate and espresso flavors with a refreshing peppermint buttercream. Perfect for holiday gatherings or any time you crave a festive treat, they deliver a delightful balance of smooth ganache, fluffy cake, and minty sweetness.

A close-up view of a chocolate cupcake with a dark brown base covered in a black paper liner, topped with a thick swirl of light pink frosting with soft, smooth texture, sprinkled with small white and red candy bits. A red and white striped candy stick is inserted vertically in the frosting center, and dark chocolate drizzle is thinly applied over the top, adding contrast. Similar cupcakes are blurred in the background against a bright blue backdrop, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup semisweet chocolate chips
¼ cup dark cocoa powder
¾ cup boiling water
1 tbsp instant espresso powder
¾ cup all-purpose flour
¾ cup granulated sugar
½ tsp baking soda
½ tsp salt
⅓ cup vegetable oil
2 large eggs (room temperature)
2 tsp vanilla extract
1 cup unsalted butter (room temperature)
2 ½ cups powdered sugar
¼ cup candy cane powder (finely ground candy canes)
¼ cup heavy cream (room temperature)
1 tsp vanilla extract
¼ tsp salt
¼ cup semisweet chocolate chips (for ganache)
2 tbsp heavy cream (for ganache)
¼ cup crushed candy canes
12 candy cane sticks or mini candy canes (for decoration)

Instructions

Step 1: Preheat the oven to 350℉ (177℃) and line a cupcake pan with 12 liners.
Step 2: In a small bowl, stir together the semisweet chocolate chips, dark cocoa powder, boiling water, and instant espresso powder until the chocolate melts and the mixture is smooth. Let it cool for 5 minutes.
Step 3: In a large bowl, whisk the flour, granulated sugar, baking soda, and salt. Pour in the cooled chocolate mixture and whisk to combine.
Step 4: Add vegetable oil, eggs, and vanilla extract to the flour mixture and whisk until smooth. The batter will be thin.
Step 5: Fill each cupcake liner about two-thirds full with batter using a measuring cup or bowl with a spout.
Step 6: Bake for about 20 minutes, or until cupcake tops spring back when touched gently. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: For the buttercream, beat unsalted butter in a stand mixer or with a hand mixer for 5 minutes until pale and creamy.
Step 8: Add half the powdered sugar and mix on low speed until combined. Add the rest and mix until fully incorporated.
Step 9: Make candy cane powder by finely grinding candy canes in a food processor or blender.
Step 10: Add the candy cane powder, heavy cream, vanilla extract, and salt to the buttercream. Mix on low speed until combined, scraping the bowl as needed.
Step 11: Increase mixer speed to medium and whip 4-5 minutes until smooth. Mix longer if granules remain, then mix on low for several minutes to smooth out the frosting.
Step 12: For the ganache, combine semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring between, until melted and smooth. Let cool to room temperature.
Step 13: Fill a piping bag fitted with a Wilton 1M tip with the peppermint buttercream. Pipe swirls onto cooled cupcakes.
Step 14: Drizzle chocolate ganache over the frosting using a piping bag or spoon.
Step 15: Decorate with crushed candy canes and candy cane sticks or mini candy canes.

Tips & Variations

Use room temperature eggs and butter to ensure a smooth batter and creamy frosting.
If you don’t have instant espresso powder, substitute with 1 teaspoon of strong brewed espresso or omit for a less intense mocha flavor.
For a dairy-free version, substitute butter with a vegan spread and use coconut cream instead of heavy cream.
You can color the buttercream light pink or green for a festive holiday look by adding a few drops of food coloring.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw and frost when ready to serve.

How to Serve

The image shows dark chocolate cupcakes each topped with a thick swirl of pale pink frosting, decorated with drizzled dark chocolate sauce. Small pieces of crushed red and white candy are sprinkled on the frosting, and each cupcake is finished with a vertical red and white striped candy stick placed at an angle in the center. The cupcakes are in dark brown paper liners and arranged on a white plate, all set against a white marbled background and a bright blue backdrop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them on the day you plan to serve for the freshest taste.

How do I prevent the frosting from melting?

Keep the cupcakes refrigerated if you live in a warm climate or if it’s summertime. Allow the cupcakes to come to room temperature before serving so the frosting is creamy but won’t melt quickly.