Ingredients
For the cupcakes:
- 1 cup granulated sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup plus 1 tablespoons unsweetened cocoa powder, sifted
- 2 teaspoons instant espresso powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg, at room temperature
- 1/4 teaspoon vanilla extract
- 1/2 cup hot plain coffee
For the peppermint frosting:
- 2 sticks unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon fine salt
For decorating:
- Crushed candy canes
Directions
For the cupcakes:
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Preheat oven to 350°F. Line 2 standard muffin pans with 15 paper cupcake liners.
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In a medium bowl whisk the sugar, flour, cocoa, espresso powder, baking powder, baking soda and salt. In a liquid measuring cup whisk together the milk, oil, egg, and vanilla. Add to the dry ingredients and whisk vigorously until the batter comes together. Add the coffee and stir until combined.
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Fill each cupcake liner three-quarters full with batter. Bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
For the frosting:
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In a large bowl, use an electric mixer to beat the butter on medium-high speed until light and fluffy, about 2 minutes. Add the powdered sugar, vanilla, peppermint extract, and cream with the mixer on low speed. Beat until incorporated then increase speed to high and beat for 3 minutes, or until ultra light and creamy. Add additional powdered sugar if frosting is too thin or additional cream if too thick.
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Scoop the frosting into a large piping bag fitted with a plain open tip, such as the Ateco 804 or 806. Pipe the frosting onto the cooled cupcakes. Sprinkle with crushed candy canes. Serve or store in an airtight container in the fridge for up to five days. Bring to room temperature before serving if desired.
I’ve made these multiple times and they’ve always come out fantastic! They’re one of my favorite to make in the winter. What’s better than chocolate and peppermint??
Needed to add more peppermint extract. The batter was quite liquidy and the cupcakes turned out to be an odd texture. The peppermint frosting was good once I added more peppermint.
Thanks for your feedback, Sharlee! This recipe does have a thinner batter, what kind of texture did your cupcakes have? Is it possible the batter was overmixed? Extracts do tend to lose flavor over time, and it’s possible more needed to be added (I’ve had that issue myself). *Just a side note, this recipe is on our list to update for next year as it’s 8 years old. I hope if you don’t give it another try before then, that you do give it a try once we’ve revisited this recipe
So disappointed. I love the peppermint mocha drink but the cupcake was a big letdown. I’ve never had issue with any HTH recipe and I’ve made plenty all with success until now. The batter was super thin and I ended up baking for 30 minutes and they still seemed slightly under done. The flavor was bland in both cupcake and frosting. I needed to double the peppermint extract. The frosting was also way to soft to pipe and I added more powdered sugar to help but still super soft. The texture of the cupcake was not that of a normal cupcake, it was almost as if it was too moist with a rubber top. I didn’t even want to let anyone else try them but I did and they too thought they were not good. I’m glad this wasn’t my first HTH recipe to use or I would not be trying another. Luckily I have made plenty of other cakes and cookies with huge success. I unfortunately 100% do not recommend trying this one, other recipes try for sure.
Sorry to hear of your issues, Tori! This recipe does have a thinner batter, but it sounds like your batter may possibly have been overmixed as to why the cupcakes turned out rubbery. Regarding the blandness of the batter, is it possible your extract has expired? Extracts do tend to lose flavor over time, and it’s possible more needed to be added (I’ve had that issue myself). For the frosting, it sounds like your butter was too warm. You want your butter to be at a cool room temperature, about 67°F. It should give just slightly when pressed with a finger and not appear greasy at all, but it also shouldn’t be so cold that it’s brittle. *Just a side note, this recipe is on our list to update for next year as it’s 8 years old. I hope if you don’t give it another try before then, that you do give it a try once we’ve revisited this recipe 🙂
Does the baking soda get added to the dry ingredients? It is in the ingredients list but not in the directions.
Thanks for catching that! Just updated the instructions 🙂 Let us know what you think of this recipe!
The ingredients mention equal quantities of baking power and baking soda, but the baking soda isn’t mentioned in the directions. Does it get added with the rest of the dry ingredients, or was it listed by accident?
they look yummy!
These cupcakes look so fabulous!!
Denise – I was able to find it in my small Kroger… it was Medaglio D’Ora brand. It was the only brand on the shelves, and was rather hard to spot.
Cupcakes will never get old in my mind! These are awesome and I LOVE the mocha!
Love peppermint mocha! Must have these cupcakes!!
Can I ask where you get instant espresso powder? I’ve checked the coffee aisle in my local grocery stores and haven’t found any. Any suggestions? Thanks!
I usually get it at Sur la Table, Williams Sonoma, or Whole Foods but you can also order it online from King Arthur Flour or Amazon. If you can’t find it anywhere you can substitute with 3 teaspoons of instant coffee, though I really prefer the taste of the espresso powder.
I love a good cupcake!! These are so perfect for Christmas. I don’t drink coffee — but I’m pretty sure I couldn’t mind eating it with frosting on top 😉