Go Back
peppermint mocha cupcake with frosting and crushed candy canes, one bite taken

Easy Peppermint Mocha Cupcakes Recipe

These Easy Peppermint Mocha Cupcakes are the perfect festive treat, combining rich chocolate, bold espresso, and cool peppermint in every bite. Topped with a fluffy peppermint buttercream frosting, they’re sweet, minty, and irresistibly decadent. Ideal for holiday parties, Christmas dessert tables, or anytime you’re craving a cozy winter-inspired cupcake!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 260 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup brewed coffee cooled
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 2 large eggs
  • Mocha frosting see recipe below
  • Crushed candy canes for decoration

Instructions  

Step 1: Preheat and prepare the pan

  • Set your oven to 350°F (175°C). Line a cupcake tray with paper liners. This keeps the cupcakes from sticking and makes cleanup easier.

Step 2: Mix the dry ingredients

  • In one bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure no lumps remain. When your dry ingredients are smooth, your batter mixes better.

Step 3: Whisk the wet ingredients

  • In a second bowl, whisk the eggs, oil, milk, and vanilla. Mix until the ingredients look smooth.

Step 4: Combine wet and dry

  • Pour the wet mixture into the dry mixture. Stir slowly until you get a smooth batter. Don’t stir too much. Overmixing makes cupcakes dense.

Step 5: Add the coffee

  • Pour warm coffee into the batter. Stir until the mixture looks thin but even. The batter will look runny, but that’s normal.

Step 6: Fill the liners

  • Fill each cupcake liner halfway. If you fill them too much, the cupcakes may spill over the edges.

Step 7: Bake

  • Bake for 16 to 18 minutes. To test, insert a toothpick in the center. If it comes out clean, they’re done. Let the cupcakes cool fully before frosting.

Video

Notes

📝 Notes

  • Use strong brewed coffee or espresso to boost mocha flavor.
  • Swap peppermint extract with crushed candy canes for a milder mint taste.
  • Cocoa powder type matters—use unsweetened for balanced sweetness.
  • Do not overmix batter to keep cupcakes light and tender.
  • Let cupcakes cool fully before adding peppermint frosting.
  • Store frosted cupcakes in an airtight container for 2–3 days.
  • Freeze unfrosted cupcakes up to 2 months for easy make-ahead prep.
  • Add chocolate chips for extra richness if desired.

🍽️ Nutrition Facts (Per Serving)

Calories: ~260  
Carbohydrates: ~36g  
Fiber: ~2g  
Sugars: ~24g  
Protein: ~3g  
Fat: ~12g  
Saturated Fat: ~6g  
Cholesterol: ~40mg  
Sodium: ~170mg  
Potassium: ~140mg  
Calcium: ~45mg  
Iron: ~1.6mg
Keyword Easy Peppermint Mocha Cupcakes Recipe