Peppermint Mocha Cupcakes
Recipe type: Dessert
Yield: 14 cupcakes
Mocha Cupcakes:
  • 1 cup AP flour
  • ½ cup dark cocoa powder, sifted (can use regular cocoa powder)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2.5 tbsp instant coffee granules
  • ½ cup buttermilk
Peppermint Frosting:
  • 1 cup butter, softened (2 sticks)
  • 3.5 cups powdered sugar
  • 2-3 tbsp milk
  • 2 tsp clear vanilla extract
  • ¼ tsp peppermint extract
  • Crushed peppermint sticks and Ghirardelli peppermint bark
Mocha Cupcakes:
  1. Preheat oven to 350 degrees and line muffin pan with cupcake liners
  2. In medium bowl, mix flour, cocoa powder, baking powder, baking soda, and salt
  3. In large bowl, beat oil, sugars, eggs, vanilla extract, and instant coffee granules
  4. Alternate adding flour mixture and buttermilk until well combined.
  5. Spoon batter into prepared pans, filling each liner a little over ½ full.
  6. Bake 16-18 minutes until inserted toothpick comes out clean
  7. Allow to cool completely, then frost with peppermint frosting and garnish with crushed peppermint and peppermint bark
Peppermint Frosting:
  1. Beat softened butter in bowl of stand mixer (or with hand mixer if stand mixer is unavailable)
  2. Sift powdered sugar into bowl and begin mixing on low speed
  3. Add milk, vanilla, and peppermint extract and mix on medium-high speed for 2-3 minutes until creamy. (Start with 2 tbsp of milk and add more if needed)
Recipe by Poppy + Grace at