Peppermint Mocha Cupcakes

I'm not a big fan of peppermint on its own, but pair it with chocolate (and espresso!) and I am IN. These Peppermint Mocha Cupcakes will certainly get you in the holiday spirit!

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These Peppermint Mocha Cupcakes are decadent mocha cupcakes topped with peppermint Swiss meringue buttercream! These beauties are the perfect way to celebrate the holiday season!

If you enjoy this recipe, check out the posts for my Peppermint Brownie Cheesecake, Peppermint Mocha Cookies, and Apple Cider Cupcakes with Cranberry Buttercream!

Jump to:

• Ingredients
• Instructions
• Storage
• FAQ
• Other Recipes You May Like
• Peppermint Mocha Cupcakes

Ingredients

Here's what you need to make these delicious cupcakes! The measurements for each ingredient are included in the recipe card, below.

Mocha Cupcake Ingredients

• Flour - Provides structure for the cupcakes. I used all-purpose flour.
• Sugar - For sweetness and keeping the cupcakes soft and moist.
• Unsweetened Cocoa Powder - For flavor.
• Baking Soda - For leavening.
• Salt - To help balance and enhance the flavors in the cupcakes.
• Unsalted Butter - For moisture and richness. I use unsalted butter so that you control the amount of salt in the recipe.
• Eggs - For moisture, richness, and a little leavening.
• Espresso Powder - For flavor.
• Hot Coffee - For moisture and to help enhance the flavor of the chocolate. If you prefer not to use coffee, you can just substitute the coffee with hot water.

Peppermint Buttercream Ingredients

• Egg Whites - To form a meringue. The whites will separate from the yolks more easily when they're cold, but room temperature egg whites will whip up fluffier!
• Sugar - For sweetness.
• Unsalted Butter - Unsalted Butter - The butter makes your meringue into a buttercream! You want to use unsalted butter so that you control the amount of salt in your buttercream. The butter should be softened at room temperature for 30-40 minutes before using. Too cold and your buttercream will not the smooth, and too warm and your buttercream will be too thin.
• Peppermint Extract - For flavor. The better quality the extract, the better the flavor.

Garnish (Optional)

• Crushed Candy Canes
• Crispy Chocolate Pearls

Hint: If you're looking for tips for storing your leftover egg yolks, and recipes to use them, check out my 15+ Recipes Using Egg Yolks post!

Instructions

Here's what you need to do to make these beauties! Additional detail is included in the recipe card, below.

Making Mocha Cupcakes

• Combine dry ingredients and mix briefly to combine.
• Add melted butter and eggs and beat until combined. Add half the coffee, mix to combine. Add the second half of the coffee and beat until smooth.
• Divide batter evenly among greased or paper-lined cupcake pans. Cool cupcakes completely on a wire rack.

Making Peppermint Buttercream

• In a medium heatproof bowl, combined egg whites and sugar. Place over a small saucepan of simmering water, stirring often, until it reaches 160° F.
• Once mixture has come to temperature, transfer to the bowl of a stand mixer. Beat on medium-high speed using the whisk attachment until bowl is nearly cool to the touch and mixture has doubled in volume.
• Add butter one piece at a time, allowing each piece to incorporate before adding the next. Keep mixing until buttercream is smooth. Add peppermint extract and mix to combine.

Storage

The baked and cooled cupcakes will keep in the freezer, wrapped well, for up to three months. Then just thaw and frost!

The frosted cupcakes will keep on your counter for 3-5 days.

FAQ

Other Recipes You May Like

Recipe adapted from Baker's Royale (link here).