“Coffee,Coffee,Coffee” I made these delicious cupcakes for a Gilmore girls revival party. If you don’t know the Gilmore Girls, they love coffee and so do I. These cupcakes are perfect for you if you love peppermint and mochas. Perfect for the holiday season.

Peppermint Mocha Chocolate Cupcakes

Yield: one dozen cupcakes


For the Chocolate Peppermint Cupcakes:

  • 3 tablespoons canola oil
  • 1 stick unsalted butter, melted and slightly cooled
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup + 2 tablespoons all-purpose flour, not packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/2 cup full fat sour cream
  • 1/2 cup hot coffee

For the Chocolate Peppermint Frosting:

  • 4 cups confectioners sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 stick unsalted butter, very soft
  • 2-3 tablespoons of milk
  • 2 teaspoons of vanilla
  • 1/2 teaspoon peppermint 
  • For the Chocolate Drizzle (optional):
  • 4 ounces bittersweet milk chocolate or white chocolate
  • 1/2 cup heavy whipping cream
  • 1/2 cup crushed candy canes


For the Chocolate Peppermint Cupcakes:

  1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
  2. Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between increments. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
  3. In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
  4. In a large bowl whisk together the eggs, yolk, sugar and peppermint extract; beat until smooth.
  5. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined. Quickly stir in the hot coffee – it’s important not to over mix, here! Just stir until everything is evenly combined.
  6. Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the Chocolate Peppermint Frosting:

  1. Sift together the confectioners sugar and cocoa powder, whisking well to ensure it’s bump and lump free!
  2. Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, add milk and vanilla. Once all of the ingredients have been added, increase speed to medium-high and beat the frosting until fluffy, about 2 minutes.
  3. Frost cooled cupcakes and top with chocolate drizzle and crushed candy canes.

Cupcakes stay fresh, stored in the fridge, in an airtight container, for up to 3 days.

For the Chocolate Drizzle (optional):

Place chocolate in a medium-sized heat-proof bowl; set aside.

In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Pour the hot cream over the chopped chocolate and set it aside for 2-3 minutes. Whisk the cream and chocolate completely smooth; whisk in vanilla. Allow the chocolate to cool for about 5 minutes before spooning the on the top of each frosted cupcake. Sprinkle the wet chocolate with crushed candy canes.