Peppermint Mocha Cupcakes with Peppermint Swirl Buttercream Icing

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Last week I needed to make a dessert to take to work.  I originally was going to make a red velvet layer cake decorated with a snowman and snowflakes. As the weekend wore on I knew that wasn’t going to happen. I searched a few of my favorite blogs for a festive recipe and came up with the peppermint mocha cupcakes.

These cupcakes smelled fabulous as they were baking, all chocolate and peppermint.  I’m not a huge chocolate cake fan but they turned out pretty tasty.  The icing gave me a fit.  It did not want to come together.  After 10 minutes of mixing with my hand-mixer it finally ended up working for me.  I added white chocolate to the white icing and peppermint to the red icing.  The end result was a delicious swirled buttercream.  I loved the look and the taste of the icing.

    This is definitely a great cupcake to take to parties or holiday gatherings.  It’s so pretty with the swirled frosting against the chocolate cupcake.  Plus chocolate and peppermint always remind me of Christmas!

Peppermint Mocha Cupcakes with Peppermint Swirl Buttercream Icing  (adapted from Annie’s Eats)
For the cupcakes:
3 c. flour
½ c. unsweetened cocoa powder
2 oz. milk chocolate, finely chopped
1 oz. white chocolate, finely chopped
2 t. baking powder
1 t. baking soda
1 t. salt
¾ c. low fat milk
1 ¼ c. strong brewed coffee
2 t. mint extract
½ c. butter at room temperature
½ c. unsweetened applesauce
1 c. sugar
1 c. light brown sugar

2 eggs

For the frosting:
1 c. (2 sticks) butter, at room temperature
3 T. low fat milk
3 t. mint extract
2 oz. white chocolate, melted
3-4 c. powdered sugar
Red gel icing color
12 peppermint patties for decoration
1.  Preheat the oven to 350 degrees.  Line two cupcake tins with festive liners.
2.  In a medium bowl mix the flour, cocoa powder, milk and white chocolates, baking powder, baking soda, and salt.
3.  In a large bowl cream the butter, applesauce, and sugars.  Use a mixer and stir until well combined.  Add in the eggs, beating until they are well incorporated.  Slowly stir in the milk and coffee.  Mix well.
4.  Add the flour mixture to the wet ingredients in three batches, stirring well after each addition.
5.  Pour batter into prepared cupcake pans.  Bake for 20 minutes or until a toothpick inserted into the middle comes out clean.  Transfer to a wire rack to cool completely.
6.  Meanwhile, use a stand mixer to cream the butter.  Mix in the milk.  Slowly add the powdered sugar and mix on medium until it is the desired consistency.  Divide into two bowls.
7.  Add the melted white chocolate to the icing that is still in the mixing bowl and mix on medium speed.  Stir in the mint extract and red gel icing into the other bowl.
8.  Fit a pastry bag with a large star tip.  Fill one side of the bag with the white chocolate mixture and the other side with the red mint icing.  This will create a red and white swirled icing.  Frost the cupcakes.  Top with half of a Peppermint Pattie.


  1. Peppermint and mocha are definitely one of my favorite flavors when it comes to Christmas! Usually I drink the combo, but eating it in a cupcake sounds much better.

  2. Probably some dough. I have seen a couple dough recipes made with a food processor. These cupcakes look amazing by the way! Anyway to get them shipped to NC.

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