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Peppermint Mocha Cupcakes-13

Peppermint Mocha Cupcakes

5 from 2 votes
These festive cupcakes are oh so perfect for the holiday season! Crushed up peppermint really takes them over the Christmas edge. 
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 cupcakes
Course: Dessert
Ingredients Method

Ingredients
  

Mocha Cupcakes
  • 1/2 cup cocoa powder
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 eggs room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup brewed coffee
Peppermint Icing
  • 1/2 cup butter (1 stick) softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar
  • 1 Tablespoon Torani Peppermint Syrup
  • 1 teaspoon vanilla extract

Method
 

Mocha Cupcakes
  1. Preheat the oven to 350 degrees F. Line your cupcake pan with cupcake liners. Set aside.
  2. Whisk the cocoa powder, flour, basking soda, baking powder, salt and cinnamon in a large bowl until completely combined. Set aside.
  3. In your stand mixer, whisk the eggs, granulated sugar, brown sugar and vanilla together until completely smooth, about 2-3 minutes.
  4. Replace whisk with paddle attachment then add milk and brewed coffee and mix until combined.
  5. Add half of dry ingredients and mix until combined, then add other half and mix until combined. Be sure not to overmix.
  6. Use cookie scoop to add batter to cupcake liners in pan. Bake for 18-22 minutes or until toothpick is clean.
  7. Remove from pan and let cool completely on cooling rack until ready to frost.
  8. Frost cupcakes and add crushed peppermints for decoration and deliciousness! 
Peppermint Icing
  1. Beat cream cheese and butter in a mixer until blended. Add vanilla and peppermint syrup and mix until combined. 
  2. Add powdered sugar, one cup at a time, until fully combined and fluffy.