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Homemade Peppermint Mocha Cupcakes (Fluffy) recipe photo
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Peppermint Mocha Cupcakes (Fluffy)

These Peppermint Mocha Cupcakes are irresistibly fluffy with rich mocha and refreshing peppermint flavors, topped with light whipped cream frosting and crushed peppermint candies.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Fluffy, Holiday, Mint, Quick
Servings: 12 servings

Ingredients

Cupcakes

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup brewed coffee cooled
  • 1 teaspoon peppermint extract
  • 1/2 cup milk

Frosting & Topping

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • Crushed peppermint candies for topping

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Make the Batter

  • Sift together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar in a large bowl.
  • Whisk together the vegetable oil, eggs, cooled brewed coffee, peppermint extract, and milk in a separate bowl until well combined.
  • Slowly pour the wet ingredients into the dry ingredients while mixing gently until just smooth. Avoid overmixing.

Bake

  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  • Remove from oven and cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Frosting and Decorating

  • Beat the heavy cream on high speed until it starts to thicken. Gradually add powdered sugar and continue whipping until stiff peaks form.
  • Frost each cooled cupcake with the whipped cream frosting and sprinkle crushed peppermint candies on top.

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Electric mixer or hand whisk
  • Muffin tin and cupcake liners
  • Cooling rack
  • Spatula
  • Food processor or rolling pin

Notes

  • For festive holidays, add red food coloring to the frosting for a peppermint mocha look.
  • You can substitute brewed coffee with cold brew or instant coffee dissolved in water.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months.