Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes

I am in full Christmas baking mode!

I spent three whole days last week baking and I will probably spend the same amount of time this week.  The main reason is that we are selling all these baked goods is that we are fundraising for our Mission Trip through a Holiday Bake Sale and I am the baker!

I found these Peppermint Mocha Cupcakes through one of my favorite baking sites, Bakers Royale and adapted them quite a bit to make them as simple as possible.  There are many of these recipes around, but quite a few of them are HUGELY complicated, and unnecesarily so as far as I am concerned.  I made 30 of these for the bake sale this past weekend and they sold out with people coming back for more – so they must be good!

Peppermint Mocha Cupcakes

What’s your must have Christmas cupcake??



Makes 12 Cupcakes

1 C all purpose flour

1 C plus 2 tbsp sugar

1/3 C plus 2 tbsp Cocoa Powder

1/2 tsp baking soda

1/4 tsp salt

1/2 C(1 stick) unsalted butter, melted and warm

2 large eggs

½ tsp peppermint extract

2 tbsp finely ground coffee 

3/4 C hot coffee

For the frosting:

1 8oz pack of cream cheese, softened

1/4 C butter, softened

1 lb. powdered sugar

A few drops peppermint extract

A few drops of red food coloring (optional)

Crushed peppermint candies/candy canes (optional)



Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine.

Add in the butter and eggs and beat on medium speed for one minute.

Add half of the coffee into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.

Peppermint Mocha Cupcakes

Divide it evenly among the lined cups.

Bake at 350F for 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean.

Set the pan on a rack to cool.

Peppermint Mocha Cupcakes


To make the frosting:

Add the butter and cream cheese in a bowl, beat with an electric hand mixer until mixed and smooth.  

Add the powdered sugar, a few scoops at a time into the bowl and mix (starting on a low speed and gradually increasing (this reduces the amount of powdered sugar you send flying around your kitchen!)

When all the powdered sugar is added and mixed, add the peppermint extract and red food coloring and mix one last time.

Frost the cupcakes using a star nozzle when they are completely cool, then sprinkle with the crushed peppermint candies.

Peppermint Mocha Cupcakes

Some coupons to accompany this recipe – just click and print to save:

$1.00 off two (2) WONKA Candy Cane packages
$0.50 off one (1) Country Crock Simply Delicious

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  • Kristin

    What temperature do you bake these at?

    • Ruth Cataldo

      350F for about 18-25 minutes. My apologies I’m not sure why that step disappeared from the directions

  • chrissy boerman

    girl. i am obsessed with all things peppermint mocha right now. its becoming a problem. and now you are making it last longer ha ha thanks for linkning up to the all thigns pretty party

  • Joyce (and Norm)


  • debattinella

    Thanks for linking up this tasty cake to our Marvelous Monday party – pinning to my MM board!