Go Back

Mocha Peppermint Cupcakes

A delicious dark and fluffy chocolate cupcake topped with peppermint buttercream frosting
Adapted from The Hershey's Chocolate Lover Cookbook
Prep Time1 hr
Cook Time20 mins
Total Time2 hrs 30 mins
Course: Dessert
Keyword: cupcakes
Servings: 30 cupcakes


Cupcake Ingredients:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 packet instant coffee
  • 1 cup hot coffee

Chocolate Peppermint Buttercream Ingredients:

  • 4-8 ounces unsweetened chocolate bar More chocolate = richer frosting
  • 1 cup butter room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon peppermint extract


Cake Directions:

  • Preheat oven to 350 degrees F. Place cupcake papers in the cupcake pan.
  • In a large bowl, whisk together dry ingredients including sugar, flower, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, vanilla extract, and instant coffee packet and beat well with mixer (or by hand).
  • Carefully stir in hot coffee (do not burn yourself). Batter will be very thin.
  • Using a measuring cup with a lip, fill each cupcake only HALF full (it may boil over if you fill it more).
  • Bake 20-28min (check at 20 and add 2-3min each session until a wooden toothpick inserted in the center comes out clean.
  • Rest for five minutes and place cupcakes on cooling rack. Prepare frosting.

Buttercream Directions:

  • Prepare a double broiler (or place a small pot with an inch of water in the bottom on the stove with a heat proof bowl over the pot).
  • Bring water to a boil and add chocolate bar cut into small chunks. Stir until melted and remove from heat.
  • While the chocolate cools, beat butter until light and fluffy.
  • Add chocolate and mix well, be sure to scrape the sides of the bowl often to incorporate all ingredients.
  • Add one cup of sugar at a time and beat well after each addition. If it gets too dry, add a tablespoon of milk to thin.
  • Add vanilla extract and peppermint extract and mix well.
  • When cupcakes are cool, pipe or spread frosting onto cupcakes.
  • Enjoy!