Peppermint mocha season is one of those holiday traditions I always welcome early. While coffee shops serve it year-round, there’s something special about the seasonal version—complete with crushed peppermint and festive sprinkles—that makes it feel celebratory.
This year I decided to turn that familiar peppermint-mocha flavor into cupcakes. I used a mocha cupcake base that calls for strong brewed coffee (no espresso machine needed) and topped the cooled cupcakes with a peppermint cream cheese frosting. I was skeptical about cream cheese with peppermint at first, but the combination turned out perfectly balanced—rich, slightly tangy, and refreshingly minty. The result is my new favorite holiday cupcake.
These peppermint mocha cupcakes are simple to make and are ideal for holiday gatherings or a cozy at-home treat when you’re craving that seasonal coffeehouse flavor in dessert form.
Peppermint Mocha Cupcakes
Pin
Ingredients
Mocha Cupcake Ingredients:
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk
- 1/2 cup strong brewed coffee, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
Frosting Ingredients:
- 8 oz. (1 brick) cream cheese, softened
- 3-4 cups powdered sugar (depending on desired thickness)
- 4 Tbsp. butter, softened
- 1/2 tsp. vanilla extract, store-bought or homemade
- 1/2 tsp. peppermint extract
Instructions
To Make Cupcakes:
-
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. (If using nut cups, lay them out on a cookie sheet.)
-
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In a separate measuring cup combine the milk and brewed coffee.
-
In a medium bowl, use an electric mixer on medium-high to beat the butter and both sugars until light and fluffy, about 2–3 minutes. Add the egg and beat until combined. Add the flour mixture in three additions, alternating with the milk-coffee mixture in two additions, and beat on low speed until just combined. Scrape down the sides of the bowl as needed.
-
Divide batter evenly among the prepared cups, filling each about two-thirds full. Depending on fill level, you’ll get 12–16 cupcakes. Bake until a toothpick inserted in the center comes out clean, 16–20 minutes. Let cool in the pan on a wire rack for 5 minutes, then transfer to the rack and cool completely before frosting.
To Make Frosting:
-
In a medium bowl, use an electric mixer on medium-high to blend the softened cream cheese, softened butter, vanilla, and peppermint extract. Gradually add powdered sugar and mix until incorporated and smooth. Use immediately or refrigerate. If refrigerated, bring the frosting back to room temperature before spreading, as it will firm up in the fridge.
Notes
Additional Info
Did you make this?Let me know how it turned out in the comments below!