Peppermint Mocha Cupcake Recipe

Course: Dessert

Cuisine: American

Keyword: christmas cupcakes, mocha cupcakes

Prep Time: 10

Cook Time: 25

Total Time: 1 35

Servings: cupcakes

Calories: 160kcal

Author: Chef Jessica Formicola

Peppermint Mocha Cupcakes use doctored up box mix, marshmallow creme frosting and candy canes for the ultimate kid-friendly cupcake recipe!

Preheat the oven according to the box directions. Line 24 muffin tins with cupcake liners. Set aside.
Prepare the 1 box chocolate cake mix according to the package directions using Ingredients required for chocolate cake mix. Add the 2 tablespoons coffee extract or espresso and blend.
Spoon the batter into the prepared muffin tin. Bake according to package directions. Remove from the oven and set aside to fully cool.

In a large mixing bowl or stand mixer fitted with the paddle attachments, beat the 1/2 cup unsalted butter until light and smooth. Add the 14 ounces marshmallow creme, 1 tablespoon vanilla or espresso extract and 1/2 teaspoon coarse kosher salt , mixing well.
Add the 4 cups powdered sugar in 2-3 increments and then 2 tablespoons whole milk or cream until it reaches a frosting consistency.
Place frosting into a large piping bag and pipe onto the cooled cupcakes or slather using an offset spatula.
Top with cupcake with the crushed 1/2 cup crushed peppermint candy while still tacky.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

TIP: Wait to sprinkle with candy cane until ready to serve.

Storage: Store these cupcakes in an airtight container. They can be kept at room temperature or in the refrigerator.

Freezing: You can also freeze these cupcakes. I prefer to freeze them without the frosting.