Hey, I’ve got a surprise for you! For the holidays, or really any time I want something festive and tasty, I always make Peppermint Mocha Chocolate Cupcakes. I remember the first time I made these sweet little treats. The smell of chocolate and peppermint filled the whole house, and everyone came into the kitchen like moths to a flame. The combination of rich chocolate and refreshing peppermint in these cupcakes is so good that you can’t help but want more.
These cupcakes aren’t just regular chocolate treats. They have the comforting flavors of a classic peppermint mocha, which is a holiday drink that people love, in a soft, moist cupcake with a buttery peppermint frosting on top. These cupcakes will make everyone swoon with every bite, whether it’s for a holiday party, a cozy get-together, or just a sweet night in.
Let me show you how to make this tasty recipe, and I promise you’ll feel like a pro at baking by the end!
What are the ingredients in Peppermint Mocha Chocolate Cupcakes?
Let’s get right to the ingredients that make these cupcakes so great. Each one is very important for making that delicious peppermint mocha flavor that we all love.
All-purpose flour is what our cupcake is made of. I use unbleached all-purpose flour because it tastes and feels better, but any brand will do. This flour makes our cupcakes hold their shape well.
Cocoa Powder: This is where the magic of chocolate happens! Use cocoa powder that isn’t sweet to get that deep, rich chocolate flavor that goes well with the peppermint. I like using Dutch-processed cocoa because it tastes smoother and less acidic.
Baking powder and baking soda are our magical leaveners. Baking powder makes the cupcakes rise, and baking soda gives them a little extra flavor and balances out the cocoa’s acidity. They work together to make sure our cupcakes are light and fluffy!
Salt: Just a little bit! Salt brings out the flavors of the other ingredients and helps the cupcakes taste less sweet.
Sugar in granules: Sweet, sweet sugar! It gives our chocolate love fest the right amount of sweetness and keeps our cupcakes moist.
Eggs: Eggs hold everything together and make it richer. I usually use big eggs because they give the right amount of moisture.
Whole milk makes our cupcakes moist. Use whole milk for a richer flavor, but 2% milk works just as well.
Vegetable oil: I usually use vegetable oil because it makes the cupcakes soft and moist. It also doesn’t have a strong taste that would get in the way of our favorite chocolate and peppermint.
Vanilla Extract: The flavor of our cupcakes is complete with the beauty of pure vanilla extract. It’s a must-have for baked goods!
Freshly Brewed Coffee: This is where the mocha comes in! Coffee makes the chocolate taste stronger, richer, and more complicated. You can use any kind of coffee you like, from a strong espresso to a weaker brew.
This stuff is the best: peppermint extract. Use it sparingly because a little goes a long way. It gives our cupcakes a fresh minty flavor that is just heavenly.
Unsalted butter is used to make the frosting, which gives it that creamy, delicious texture. For easy blending, make sure to let it sit at room temperature.
Powdered Sugar: This sugar is what makes the frosting smooth and easy to spread. I like to sift it to get rid of any lumps.
Just a little bit of milk or cream is all you need to get the frosting to the right consistency. If you want a frosting that is extra creamy, use heavy cream. If you want something lighter, use milk.
Crushed peppermint candies are a pretty decoration that adds a holiday touch and a little crunch. Plus, who can say no to more peppermint flavor?
Are Peppermint Mocha Chocolate Cupcakes Healthy?
Let’s talk about health now. Don’t worry, I won’t ruin the fun too much! I wouldn’t call these cupcakes healthy, but let’s look at some of the ingredients and what they add to the mix.
Cocoa Powder: It has flavonoids, which are antioxidants that may be good for your heart. They can help blood flow better and lower blood pressure. So, you can feel a little better about eating that chocolate!
Eggs are an important part of your diet because they are full of protein and other important nutrients. They can help you feel full after a meal, which can help you stop craving sweets after dessert.
Peppermint can help with headaches and digestion, in addition to making your breath smell good. It’s like a cupcake with a natural cure inside!
On the other hand, let’s be honest. This is a cupcake, and it has sugar and other delicious things in it that can add up if you eat too many of them. So, moderation is very important!
These cupcakes are great for special occasions or just to treat yourself every once in a while. Keep in mind that balance is key, so savor every delicious bite!
List of Ingredients
Before we start baking these beauties, here’s what you’ll need to get. This recipe makes about 12 tasty cupcakes.
– 1 ½ cups of flour for all purposes – ¾ cup of cocoa powder
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1 cup of sugar that has been ground up – 2 large eggs – ¼ teaspoon of salt
– ¾ cup of whole milk
– 1/2 cup of oil from vegetables
– 1 tsp. of vanilla extract
– 1 cup of cooled down coffee that was just made – 1 stick (½ cup) of unsalted butter at room temperature
– 4 cups of sifted powdered sugar – 2 tablespoons of milk or cream for the frosting
– Peppermint candies that have been crushed (for decoration)
How do you make chocolate cupcakes with peppermint mocha?
Are you ready to get your hands dirty and start baking? Let’s get this done!
1. **Preheat the Oven**: The first thing you need to do is set your oven to 350°F (175°C). This makes sure that your cupcakes will bake evenly and rise nicely!
2. **Get the baking pan ready**: Put paper liners in a cupcake tin. Not only does this make cleanup easy, it also makes your cupcakes look nice!
3. **Mix the Dry Ingredients**: In a big bowl, mix together the cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Put this away for now.
4. **Mix the wet ingredients together:** In a different bowl, mix the sugar and eggs together until they are light and fluffy. This should take about 2 to 3 minutes. After that, mix in the coffee, milk, vegetable oil, vanilla extract, and peppermint extract. Combine well.
5. **Mix the Two Mixtures Together**: Now, carefully add the dry ingredients to the wet mixture. Don’t mix too much, or the cupcakes will get tough.
6. **Fill the Cupcake Liners**: Use a scoop or a spoon to fill each cupcake liner about two-thirds of the way full with batter. This will give them space to rise without spilling over.
7. **Bake**: Put the cupcake tray in the oven that has already been heated and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
8. **Cool**: After baking, take the cupcakes out of the oven and let them cool in the pan for about five minutes. Then move them to a wire rack to cool all the way down. This is very important before frosting!
9. **Make the Frosting**: While the cupcakes are cooling, let’s make the peppermint frosting! Put the unsalted butter and some of the powdered sugar in a mixing bowl and beat them together until they are smooth and creamy. Add the rest of the powdered sugar a little at a time, along with the milk or cream, until the frosting is the right consistency for you. Add a little peppermint extract and mix well.
10. **Frost Your Cupcakes**: It’s time to frost your cupcakes after they have cooled completely. You can use a piping bag or a regular spatula to make swirls. It all depends on your style!
11. **Garnish**: For a festive touch, put some crushed peppermint candies on top of the frosted cupcakes.
12. **Enjoy**: Now comes the best part: eating! You can give them to your friends and family, or you can keep them all to yourself!
Sweet tips and different ways to bake Peppermint Mocha Bliss
We can make this cupcake adventure even more fun by adding some extra tips and ideas!
– **Version Without Gluten**: You can use a gluten-free baking blend instead of all-purpose flour to make these gluten-free. Just make sure that all of your other ingredients are gluten-free as well!
– **Dairy-Free Option**: Instead of whole milk, use almond milk or coconut milk. Instead of butter officially butter, use dairy-free margarine or coconut oil in frosting.
– “Flavor Twist”: Someone asked me if you could use extracts with different flavors instead of peppermint. Yes, you can! A little mocha flavor in almond extract could be a nice change.
– **Frosting Options**: For a tangy twist that goes well with the chocolate, you can make a cream cheese frosting. Just switch out half of the butter in the frosting for cream cheese!
– **Cupcake Decorations**: Want to go even further? You can add chocolate shavings or drizzle melted chocolate over your frosted cupcakes for an extra touch of luxury.
I’d love to know how your baking adventure with these Peppermint Mocha Chocolate Cupcakes goes! I can promise that anyone who gets one of these will be happy with it. They are truly a labor of love. I mean, who doesn’t like the warm flavors of peppermint and chocolate together?
People rave about these when I make them for friends or parties, and their happiness makes every moment worth it. So put on your apron and let’s make some tasty food! Don’t forget to tell us about your experiences and any extra things you did. Happy baking!
