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Peppermint Mocha Cupcakes


Maya Angelou says she knows why the caged bird sings.  Does she know why The Squishy Monster stores away food like she’s a bear about to go into hibernation?  If Valentines is a sadomasochistic holiday fabricated by companies to sell more hallmark and heart shaped boxes, then the stretch between Thanksgiving and Christmas must have been the evil mastermind of sugar cane farmers.  I can’t I won’t get into just how much I’ve consumed even up until this point.  Dare I say it’s worse than a fat kid on Halloween?

*Shrugs* I figure, if you’re going to indulge, it might as well be amongst the sparkling strands of multi-colored lights with the heavy scent of pine and cardamom hanging thick in the air to encourage you onward with this gorge-fest.

Enjoy, my friends (because apparently, the world is ending in 2 days).

5.0 from 3 reviews

Peppermint Mocha Cupcakes
Prep time

Cook time

Total time



  • 1¾ cups of flour
  • 1½ ts baking powder
  • 1½ ts baking soda
  • 1 ts salt
  • 1 cup of hot coffee + 2 cups of sugar + ¾ cups of unsweetened baking cocoa
  • 1 cup of whole room temperature buttermilk
  • ½ cup of canola oil (or veggie)
  • 2 ts of good vanilla
  • 2 eggs
  • 2 c soft unsalted butter
  • 6-8 c *sifted* powdered sugar
  • 1 ts pure vanilla extract
  • 3-4 ts pure peppermint extract
  • ½ ts fine salt
  • 2-4 tb cream
  • Crushed candy canes

  1. In your first bowl, sift together your flour, powder, soda, and salt.
  2. In your second bowl, blend together your coffee and sugar.
  3. In your third bowl, whisk together your buttermilk, oil, and vanilla. Drop in one egg at a time.
  4. Combine your second and third bowl.
  5. In three separate additions, sprinkle in your first (dry) bowl into your wet bowl. Do not over mix.
  6. Scoop into cupcake liners and bake at 350 for 17-20 minutes.
  7. Take out of the pan and cool completely.
  8. For the buttercream, blend together your butter and powdered sugar (adding in your sugar a bit at a time). Tip in your extracts. salt, and cream. Cream until well blended and fluffy.
  9. Frost and decorate. To make the candy cane striped swirls, tilt the pastry bag and fill half with regular buttercream and the other half with red tinted buttercream. I used a large round tip and sprinkled with crushed candy canes.

Love & candy canes galore,

Your Squishy Monster ^.~

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