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Peppermint Mocha Cupcakes Recipe

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4.9 from 125 reviews

These Peppermint Mocha Cupcakes combine rich chocolate and espresso flavors with a festive peppermint buttercream frosting. Moist chocolate cupcakes are topped with creamy candy cane buttercream and drizzled with smooth chocolate ganache, finished with crushed candy canes and candy cane sticks for a perfect holiday treat.

Ingredients

Scale

Cupcakes

  • 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

Candy Cane Buttercream Frosting

  • 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

Chocolate Ganache

  • ¼ cup semisweet chocolate chips
  • 2 tbsp heavy cream

Decorations

  • ¼ cup crushed candy canes
  • 12 candy cane sticks or mini candy canes

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
  2. Make Chocolate-Espresso Mixture: In a small bowl, combine semisweet chocolate chips, dark cocoa powder, boiling water, and instant espresso powder. Stir until chocolate chips melt and mixture is smooth. Let cool for 5 minutes.
  3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
  4. Combine Batter: Pour the cooled chocolate mixture into the flour mixture and whisk until combined. Add vegetable oil, eggs, and vanilla extract, whisking until smooth; the batter will be thin.
  5. Fill Cupcake Liners: Pour the batter into cupcake liners, filling each about two-thirds full. Use a liquid measuring cup or bowl with spout for easier filling.
  6. Bake Cupcakes: Bake for approximately 20 minutes or until tops spring back when lightly touched. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
  7. Prepare Buttercream: Using a stand mixer with paddle attachment or hand mixer, whip room-temperature unsalted butter for 5 minutes until light and creamy.
  8. Add Powdered Sugar: Add half of powdered sugar and mix on low until incorporated. Add remaining powdered sugar and mix on low until combined.
  9. Make Candy Cane Powder: Pulse candy canes in a food processor or blender until finely powdered.
  10. Incorporate Candy Cane Powder: Add candy cane powder, heavy cream, vanilla extract, and salt to butter mixture. Mix on low to combine, scraping bowl sides.
  11. Whip Buttercream: Increase mixer speed to medium and whip 4-5 minutes until smooth and creamy. Continue mixing if granules remain, then reduce to low speed and mix for several minutes to ensure smooth texture.
  12. Prepare Chocolate Ganache: Combine semisweet chocolate chips and heavy cream in microwave-safe bowl. Heat in 15-second intervals, stirring after each, until chocolate melts and ganache is smooth. Let cool to room temperature.
  13. Assemble Cupcakes: Fill a piping bag with Wilton 1M tip with candy cane buttercream. Pipe generous swirls onto each cupcake. Drizzle chocolate ganache over frosting. Decorate with crushed candy canes and a candy cane stick or mini candy cane.

Notes

  • Use room temperature eggs and butter for best mixing results and smooth batter/frosting texture.
  • Ensure cupcakes cool completely before frosting to prevent melting.
  • If ganache thickens too much, warm slightly to reach desired drizzle consistency.
  • Finely ground candy cane powder ensures there are no gritty bits in frosting.
  • Storage: Cupcakes keep well in an airtight container at room temperature for 2 days or refrigerated up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Keywords: peppermint cupcakes, mocha cupcakes, chocolate cupcakes, peppermint buttercream, holiday cupcakes, festive desserts

Find it online: https://thedishspot.com/peppermint-mocha-cupcakes-recipe/