Peppermint Mocha Cupcakes.

Deep chocolate cupcakes flavored with peppermint and coffee, topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle.

Peppermint Mocha Cupcakes on Deep chocolate cupcakes flavored with peppermint and coffee, topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle.

I’ve had this cupcake idea up my sleeve for months. And I was going to wait until after Thanksgiving to make them. After our belies are filled with turkey and when Christmas music is “allowed” to be played. (Mind you – I’ve been listening to holiday jingles for the past two weeks. No shame.)

But I couldn’t hold myself back anymore. I wanted a deep, dark chocolate cupcake with peppermint candies, swirls of mocha and chocolate drizzles. How can one honestly resist? Just look at all of this chocolate! Peppermint mochas are a seasonal favorite, but the combination of chocolate, mint, and coffee is on my mind all year long. Surely you remember these minty mocha cookies from August, right?

Peppermint Mocha Cupcakes on Deep chocolate cupcakes flavored with peppermint and coffee, topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle.

However, there is just something about this delectable combination of flavors when the snow is falling, family is gathered, and presents are under the tree. Nothing compares to sipping on a warm peppermint mocha during Christmas time. Unless, of course, you’re eating peppermint mocha in the form of a cupcake. NOTHING compares to that.

What we have here is a homemade chocolate cupcake (Death by Chocolate Cupcakes), enhanced with a touch of instant coffee and peppermint extract. The cupcakes are intensely chocolate flavored. The peppermint extract hiding inside the cupcakes is faint and is a complimentary background flavor to the light taste of coffee and powerful taste of chocolate.

Piled on top of that super-moist cupcake is a mountain of peppermint vanilla frosting. Just my simple vanilla frosting recipe flavored with a drop of peppermint extract. I finish them off with a simple chocolate drizzle (just pure melted chocolate) and sprinkles of crushed candy canes. And my, my, my. Aren’t they just fabulous? Better than I had hoped!

Peppermint Mocha Cupcakes on Deep chocolate cupcakes flavored with peppermint and coffee, topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle.

Let’s talk about how I messed up the first batch of these cupcakes. I was in a rush and I cheated. Something you should never do when you’re baking from scratch, especially chocolate cupcakes.

Baking science alert:

If you read my Death by Chocolate Cupcake recipe, you will notice that a lot of the ingredients must be at room temperature. Ingredients incorporate into batter much more easily if they’re at similar temperatures. Furthermore, using varied temperature ingredients (warm melted butter, cold buttermilk) may have a negative effect on the way your ingredients bond and trap air inside the baked good – this will, in turn, produce dense cookies, cakes, muffins, etc. When a recipe calls for a particular temperature of your ingredient, make sure you listen.

I also ask that you use a light hand when mixing the cupcake batter. Overmixing will develop the gluten in your batter. Apparently I was quite angry with my first cupcake batter and mixed with force. If you don’t listen to me about the about the temperature of your ingredients and you overmix the batter, the right cupcake is what you will get. (By the way, that mushroom top was crispy.)

How to make perfect cupcakes and mistakes to avoid.

If you do listen to me, this is what you will get. Soft, beautifully crinkled cupcakes. Bringing ingredients to room temperature does take extra time, but if you want a good chocolate cupcake from scratch, then you’ll have to follow the recipe’s instructions. Just try to plan ahead. I typically put out my buttermilk, eggs, and butter (for the frosting) one hour before I begin.

Let’s discuss the frosting. Because what’s a cupcake without frosting? It’s called a muffin. And this is not breakfast, it’s dessert. The frosting is my favorite vanilla frosting recipe. You’ll need butter, powdered (confectioners’) sugar, cream, vanilla extract, and a dash of salt. Beat it all until it’s fabulously creamy and smooth. To this creamy mixture, I add a touch of peppermint extract. Not too much – I don’t want the frosting to taste like mint. I want it to taste like buttery rich vanilla frosting with a hint of mint.

Mint is a very powerful flavor, so be a little cautious when adding it. A little goes a long way.

How to make Vanilla Peppermint Frosting |

Pile the frosting high on top of your mocha minty cupcakes. I use a Wilton 1M swirl to pipe my frosting. For the chocolate drizzle, I simply melted 4 ounces of semi-sweet chocolate and drizzled it on top of each one. Finish the cupcakes off with a toss of crushed candy canes on top.

I’m not sure if I can pick a favorite part of today’s festive dessert. The fudgy mocha mint cupcakes? The peppermint scented vanilla frosting? The extra chocolate on top? The crunchy candy canes? Please don’t make me choose, I want need it all. It’s the perfect cupcake for those who have flavor A.D.D. 😉

This is the cupcake to wow all of your holiday guests this year. It’s the show-stopping cupcake to bring to holiday parties. The decadent cupcake to fuel your shopping, decorating, and gift wrapping. And it’s most certainly the perfect cupcake to share with your loves.  Kevin enjoyed every single bite. No crumb left behind. (and the guy doesn’t even like coffee!)

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Peppermint Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes

Total Time: 50 minutes, plus cooling

Print Recipe

Deep chocolate cupcakes flavored with peppermint and coffee, topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle. Your favorite holiday beverage in cupcake form!



  • 1/2 cup (115g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1 heaping Tablespoon instant coffee*
  • 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (95g) all-purpose flour* (careful not to overmeasure)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup (120ml) buttermilk*

Peppermint Vanilla Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners' sugar
  • 1/4 cup (60ml) heavy cream*
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • salt, to taste

Cupcake Decor

  • 4 ounces semi-sweet baking chocolate, melted
  • crushed candy canes


For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until combined, then mix in the instant coffee. Set aside to slightly cool.

In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting: beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and peppermint extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (1/4 teaspoon).

Decorate the cupcakes: Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. Drizzle with melted chocolate. Top with crushed candy canes right before serving.

Additional Notes:

*Use instant coffee, not coffee grounds.

*Using cake flour instead of all-purpose flour is OK. I find the cupcakes to be slightly softer using cake flour.

*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes until curdled.

*Using milk or half-and-half instead of heavy cream for the frosting is OK. However, your frosting won't be as creamy.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



If you like today’s flavors, try these festive treats next!

Peppermint Crunch Puppy Chow

Peppermint Crunch Puppy Chow


Chocolate Fudge Cookies with Candy Cane Buttercream

Chocolate Fudge Cookies with Candy Cane Buttercream


Mocha Mint Chocolate Chunk Cookies

Mocha Mint Chocolate Chunk Cookies


Candy Cane Chocolate Swirl Fudge

Candy Cane Chocolate Swirl Fudge



See more holiday recipes.

See more cupcake recipes.

Peppermint Mocha Cupcakes on Deep chocolate cupcakes flavored with peppermint and coffee, topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle.


152 Responses to “Peppermint Mocha Cupcakes.”

  1. #
    Stephanieposted December 12, 2015 at 2:08 pm

    Sally, I just adore you! I’ve been following your blog religiously for over a year now and you have taught me so much about baking. I now feel like my friends come to ME for baking tips! Every recipe of yours I’ve tried has turned out great and I trust you over any other option out there. Your recipes are so reliable and you’re my go-to no matter what I am looking to bake. I am such a fan girl.  (Just had to say that!)
    Sooo I just baked these cupcakes. I always measure everything exactly, I let my eggs and buttermilk get to room temperature first, and a few of my cupcakes still have a flat mushroom top. I’m sure they’ll still taste great. But how can I get the crinkles? Could it just be that I overfilled the cups with batter? I feel like I did everything right so any advice you may have would be much appreciated! 
    Thank you, Sally!


    • Sallyreplied on December 13th, 2015 at 2:34 pm

      Stephanie, thank you so much for the incredibly kind comment! I loved reading it this morning. Overfilling could definitely be the culprit. Try to use less batter and see how the cupcakes look. I promise they’ll be better.


  2. #
    Alannaposted December 12, 2015 at 6:46 pm

    First of all I just have to say that I love your recipes!!! I’m so glad we found your website!  Now it’s ALWAYS the first place I look for recipes and I hardly ever end up going anywhere else. XD I also have your cookbook Sally’s Baking Addiction and use it like every week! So anyway, about these cupcakes…I made them today, and I haven’t had one all put together yet but obviously I’ve tasted the batter and the frosting. LOL. So I KNOW they’re going to be good!!!! It all tasted really good just by itself! And you know what adds to it? I accidentally added double the amount of chocolate in the cupcakes. And didn’t notice it till I was almost done decorating them. Haha…that’s what I call a “happy accident.” 😉 Anyway, this comment is getting super long so I’d better end it soon! I just wanted to say that I made these cupcakes today and I love your recipes. 🙂 


    • Sallyreplied on December 13th, 2015 at 2:35 pm

      Thanks so much Alanna! I hope you enjoy all the extra chocolate in these. 🙂


  3. #
    Amandaposted December 14, 2015 at 1:44 am

    Hi Sally, these look fantastic!  Could the instant coffee be substituted for coffee extract?


    • Sallyreplied on December 14th, 2015 at 6:37 am

      You can use coffee extract– though I’m unsure of the perfect amount for these.


  4. #
    Deeptiposted December 21, 2015 at 6:07 am

    Hi Sally,
    I love the taste of peppermint combined with chocolate. But here in my country, peppermint extract is hard to find. Can i use peppermint essence as per my taste ? Thanks in advance.


  5. #
    trevaposted December 22, 2015 at 7:51 pm

    This might be a stupid question, I didn’t see anyone else ask…do I make the instant coffee and use that or I’m using the instant coffee grounds? 


    • Sallyreplied on December 23rd, 2015 at 6:40 am

      The instant coffee granules.


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