These festive Peppermint Mocha Cupcakes are the perfect treat to embrace the holiday spirit! Infused with rich coffee and refreshing peppermint, they’re sure to delight anyone who loves a good Peppermint Mocha.
Table of Contents
Ingredients
- All-Purpose Flour: The base for your cupcakes.
- Espresso Powder: Provides a strong coffee flavor; feel free to use decaf for a kid-friendly version or omit it entirely.
- Baking Powder & Baking Soda: For leavening and fluffiness.
- Salt: Enhances the flavors.
- Granulated Sugar: Sweetens the batter.
- Unsalted Butter: Adds richness and moisture.
- Milk: Use your choice (dairy or plant-based).
- Eggs: Binds the ingredients together.
- Peppermint Extract: Gives that signature minty flavor.
- Cocoa Powder: For that rich chocolate taste.
- Whipped Cream or Frosting: For topping your cupcakes.
- Crushed Candy Canes: For decoration and added peppermint crunch.
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Wet Ingredients: Mix in the eggs, milk, and peppermint extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Frost and Decorate: Once cooled, top with whipped cream or your favorite frosting, and sprinkle crushed candy canes on top for a festive touch.
Tips
- Make Them Vegan: Substitute eggs with flax eggs and use plant-based milk and vegan butter.
- Gluten-Free Option: Swap regular flour for a gluten-free blend.
- Chocolate Espresso Variation: For a chocolate version, omit the peppermint extract and increase the cocoa powder.
Enjoy these delightful Peppermint Mocha Cupcakes at your holiday gatherings or any time you crave a minty chocolate treat!
