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Ultimate Peppermint Mocha Cupcakes with Crushed Candy Cane

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These ultimate peppermint mocha cupcakes combine rich chocolate, bold coffee, and cool peppermint with a crunchy candy cane topping. Perfect for holiday gatherings, they’re moist, tender, and topped with a peppermint buttercream that will make your whole house smell like Christmas morning.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • ½ cup (45 grams) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ¾ cup (180 ml) strong brewed coffee, cooled
  • ½ cup (120 ml) whole milk, at room temperature
  • ⅓ cup (80 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup (226 grams) unsalted butter, softened
  • 3–4 cups (360–480 grams) powdered sugar
  • 2–3 tablespoons heavy cream
  • ½ teaspoon peppermint extract (for frosting)
  • ½ cup crushed candy canes (about 4–5 candy canes)
  • Chocolate shavings or cocoa powder for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk eggs until light and frothy. Add cooled coffee, milk, vegetable oil, vanilla extract, and 1 teaspoon peppermint extract. Whisk until combined.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Fill each liner about ⅔ full using a cookie scoop or measuring cup.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 30-40 minutes).
  7. While cupcakes cool, make the frosting: Beat softened butter with an electric mixer until creamy and pale, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating on low speed. Add heavy cream and ½ teaspoon peppermint extract. Beat on medium-high for 2-3 minutes until light and fluffy. Fold in half of the crushed candy canes.
  8. Frost cooled cupcakes using a piping bag fitted with a star tip, or snip the corner of a zip-top bag. Sprinkle remaining crushed candy canes on top. Add chocolate shavings if desired.

Notes

Don’t skip the coffee—it deepens the chocolate flavor. Use room temperature eggs and milk for best results. Crush candy canes in a ziplock bag with a rolling pin, leaving some bigger pieces for crunch. Check cupcakes at 18 minutes to avoid overbaking. Frosting can be adjusted with more cream or powdered sugar for desired consistency.

Nutrition

Keywords: peppermint mocha cupcakes, candy cane cupcakes, holiday cupcakes, chocolate peppermint cupcakes, mocha cupcakes

Find it online: https://lenatable.com/ultimate-peppermint-mocha-cupcakes-with-crushed-candy-cane/