Peppermint Mocha Cupcakes

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Peppermint Mocha Cupcakes

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  • For the Cupcake Batter
  • 3/4 cup Gluten Free 1-to-1 Baking Flour
  • 1 cup Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 6 tbsp unsweetened cocoa powder
  • 1 Egg large, lightly beaten
  • 1 tsp Vanilla Extract
  • 1 tsp Peppermint Extract
  • 1/4 cup Unsalted Butter (1/2 stick) melted and slightly cooled
  • 1/2 cup Milk
  • 1/2 cup Boiling Black Coffee
  • For the Frosting
  • 2 oz Cream Cheese at room temperature
  • 1 tbsp Butter at room temperature
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Peppermint Extract pinch Salt
  • 1/3 cup powdered sugar
  • 1 cup Heavy Cream divided
  • Chopped Candy Canes for decorating


For the Cupcakes
  1. Line a cupcake tin with paper liners.
  2. Preheat the oven to 350ºF.
  3. In the bowl of a stand mixer (or a large mixing bowl) whisk together the flour, sugar, baking soda, baking powder, salt and cocoa powder.
  4. In a medium bowl, combine the egg, vanilla extract, peppermint extract, melted butter and milk. Whisk until well combined.
  5. At this point, you can bring your coffee to a boil.
  6. If using a stand mixer, fit the mixer with the paddle attachment. Alternatively you can just use a rubber spatula. With the mixer running on low speed, pour the wet ingredient mixture into the dry ingredient mixture until just combined.
  7. With the mixer running on low, slowly pour in the boiling coffee. The batter will be thin!
  8. Pour the batter into the prepared muffin tin, filling the cups about 2/3 of the way full.
  9. Bake the cupcakes for 18-20 minutes, or until a cake tester comes out clean (a few small crumbs are ok!).
  10. Transfer the cupcakes to a cooling rack and allow them to cool completely before frosting.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese, butter, vanilla extract, peppermint extract and a pinch of salt.
  2. Once the mixture is smooth and creamy, pour in 1/4 cup of the heavy cream and add in the powdered sugar. Beat until the mixture is smooth and creamy.
  3. Swap out the paddle attachment on the mixer for whisk. Pour in the remaining 3/4 cup of heavy cream and whip until the mixture will hold a firm peak.
  4. Frost the cupcakes using a pastry bag, or just slather it on!
  5. Top the cupcakes with chopped candy canes and enjoy!
Peppermint Mocha Cupcakes
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