Peppermint Mocha Cupcakes

A quick and easy recipe for seasonally-inspired cupcakes using homemade cake mix.

Peppermint Mocha Cupcakes

I don’t really get excited about the pumpkin spice latte. I’m more about the other seasonal drinks that certain coffee shop sells. Mochas aren’t my drink anymore, but every winter I have to get at least one peppermint mocha. Mint and chocolate is a classic holiday combination, and who doesn’t like that kick of caffeine?

I’ve taken that idea and applied it to cupcakes. Thanks to having a batch of Homemade Devil’s Food Cake in the freezer, these came together on a whim. That whim being finding super cute cupcake papers when I was doing some Christmas shopping.

Today these cupcakes are out brightening the day of my husband’s coworkers. I mean, really. Who doesn’t like chocolate, whipped cream, and sprinkles? (Seriously, if you don’t like sprinkles, I might not be able to trust you.)

Peppermint Mocha Cupcakes

You’ll notice that this recipe only calls for 1/4 teaspoon peppermint extract. I find peppermint extract to be extremely potent, so be careful with your pour, otherwise your cupcakes might taste a bit medicinal instead of getting that pleasant, refreshing rush.

Peppermint Mocha Cupcakes
Prep time
Cook time
Total time
Serves: 18
  • 1/2 batch Homemade Devil's Food Cake Mix (1 jar/bag)
  • 1 1/4 cup brewed coffee
  • 2 large eggs
  • 1/4 teaspoon peppermint extract
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  1. Preheat oven to 350°F and line a muffin/cupcake tin with paper liners.
  2. Mix together cake mix, coffee, eggs, and extract together until well-incorporated, breaking up large lumps if needed.
  3. Pour about 1/4 cup batter into each cupcake paper.
  4. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
  5. Cool completely before topping.
  6. Beat heavy whipping cream until soft peaks form. Add sugar and vanilla and continue whipping until thickened and almost to stiff peaks. If using a mixer, finish whipping by hand for a smoother result.
  7. Dollop whipped cream on each cupcake and top with sprinkles, if desired.

More cupcake recipes you might like:

Blackberry Cabernet Cupcakes – Bakers Royale

Chocolate-Covered Strawberry Cupcakes – Stetted

Red Velvet Cupcakes – Dessert for Two

Strawberry Lemon Cupcakes – Bluebonnet Baker

Thin Mint Cupcakes – My Baking Addiction

For more sweet inspiration, check out my Chocolate Desserts board on Pinterest!
Follow Megan Myers | Stetted’s board Chocolate Desserts on Pinterest.


  1. says

    When I originally commented I clicked the -Notify me when new feedback are added- checkbox and now every time a comment is added I get four emails with the same comment. Is there any means you’ll be able to take away me from that service? Thanks!



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