Peppermint Mocha Cupcakes

Rich and decadent, these Peppermint Mocha Cupcakes will help you kick off the holidays in a delicious way. From their minty and mocha cake flavor topped with a creamy frosting to the dusting of crushed candy canes on top, these cupcakes are the perfect sweet treat to celebrate the season.

When you’re short on time and need to whip up a quick holiday dessert, these Peppermint Mocha Cupcakes are an easy and festive option. You’ll use a boxed cake mix and add some coffee to it for a rich mocha flavor. A little peppermint extract adds a minty punch. Pour the batter in some holiday-inspired cupcake liners and bake. The sweet cream cheese and butter frosting gets piped on top and garnished with crushed candy canes. This recipe will make you look like a rockstar baker!

Plus, if you’re a fan of a certain famous coffee chain, you’ll know that these Peppermint Mocha Cupcakes are a dessert version of their famous holiday drink that comes in their iconic red cup at the start of the season. Here, the coffee and mint flavor transfer perfectly into the cupcake batter. The whipped cream comes in the form of a luscious buttery cream cheese frosting. And of course, the sweet and minty crunch of crushed candy canes tops it off. This recipe is an awesome copycat recipe in a new and delicious form!

Cupcakes are the perfect dessert when you don’t have time to make a layer cake or a time-intensive dessert. Plus, cupcakes are portable, both in transportation as well as the ability to grab something sweet without needing a plate and fork to accompany it.

These sumptuous Peppermint Mocha Cupcakes topped with a heavenly white frosting and garnished with wintery red and white crushed candy canes are visually beautiful as well as delicious. They will certainly be a crowd-pleaser at your next holiday event!

Frosting Tips And Tricks

It’s okay to use salted butter in this frosting, but if you don’t have it, no worries.
Because of the amount of butter and cream cheese in this frosting, it’s best to chill it before piping in on the cupcakes.
Experiment with piping tips when applying the frosting. There’s no right or wrong tip to use, from a star tip to a round tip, it will look amazing!

Variations for garnish

While the crushed candy canes are awesome, you can also try chopped Andes mints.
For a different color, try crushed green candy canes or green peppermint candies.
If you love mint cookies, try crushed mint-flavored Oreos as a garnish.
If you just need more chocolate, drizzle the top of the cupcakes with a little melted chocolate.

How to store these cupcakes

Because of the butter and cream cheese frosting, these will need to be stored in the refrigerator, tightly covered.

Ingredients

Cake:

1 box Chocolate Devil’s Food Cake (or similar) made according to package

1 additional egg

1 cup coffee (room temperature)

1 tsp peppermint extract

Frosting:

1 (8oz) package cream cheese, room temperature

1 stick butter, room temperature

4 cups powdered sugar

1 tsp vanilla

2 candy canes (crushed)

How to make these Peppermint Mocha Cupcakes

In a medium mixing bowl make the cake mix according to the package.
Add one additional egg, coffee, and peppermint extract. Mix well.
In a lined cupcake pan, fill batter 1/2 way.
Bake at 350 according to package instructions.
Let cool completely before frosting.

Hot to make the frosting

In a stand mixer, combine cream cheese and butter and beat until smooth consistency.
Then slowly add the powdered sugar a little at a time.
Mix until well combined then add vanilla and mix a little longer.
Add frosting to a piping bag or ziplock bag and pipe in a circular motion.
In a ziplock bag crush candy canes until small crumbs. Sprinkle candy canes over frosting.

These Peppermint Mocha Cupcakes are an irresistible holiday treat that will look awesome on a dessert table. For an extra touch of minty goodness, stick a mini candy-cane in each cupcake – so cute!

Related recipes

Caveman Mocha Chocolate Brownies

Peppermint Shortbread Cookies

Easy 3-ingredient Candy Cane Bark

White Chocolate Peppermint Poke Cake

Chocolate Ganache Holiday Brownies

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

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makes 24 cupcakes

Peppermint Mocha Cupcakes

Ingredients

Cake:
1 box Chocolate Devil’s Food Cake (or similar) made according to package
1 additional egg
1 cup coffee (room temperature)
1 tsp peppermint extract
Frosting:
1 (8oz) package cream cheese, room temperature
1 stick butter, room temperature
4 cups powdered sugar
1 tsp vanilla
2 candy canes (crushed)

Instructions

For Cupcakes:

In a medium mixing bowl make cake mix according to package.
Add one additional egg, coffee, and peppermint extract,.
Mix well.
In a lined cupcake pan, fill batter 1/2 way.
Bake at 350 according to package instructions.
Let cool completely before frosting.

For Frosting:

In a stand mixer, combine cream cheese and butter and beat until smooth consistency.
Then slowly add the powdered sugar a little at a time.
Mix until well combined then add vanilla and mix a little longer.
Add frosting to a piping bag or ziplock bag and pipe in a circular motion.
In a ziplock bag crush candy canes until small crumbs.
Sprinkle candy canes over frosting.