14 Irresistible Peppermint Mocha Cupcakes with Chocolate Ganache Magic

There’s something magical about pulling a tray of peppermint mocha cupcakes with chocolate ganache out of the oven during the holidays. The rich aroma of chocolate and coffee mixed with that refreshing peppermint scent instantly makes my kitchen feel festive. These decadent holiday treats have become my signature December dessert ever since I first made them for our family’s cookie exchange years ago. That first batch disappeared so fast, I knew I’d stumbled onto something special! The perfect balance of dark chocolate, bold coffee, and cool peppermint creates layers of flavor that make these cupcakes irresistible. What starts as a simple chocolate batter transforms into pure holiday magic with the addition of crushed peppermint candies on top of that silky ganache. Trust me – one bite and these will become your new favorite winter baking project too!

Why You’ll Love These Peppermint Mocha Cupcakes

These peppermint mocha cupcakes with chocolate ganache aren’t just another holiday dessert – they’re pure magic in cupcake form! Here’s why they’ve become my must-make treat every December:

• The flavor combo is holiday perfection – rich chocolate, bold coffee, and refreshing peppermint create that festive taste we all crave this time of year
• They’re easier than you’d think – no fancy techniques, just simple mixing and baking (the ganache looks impressive but takes minutes!)
• The texture is absolute dream – moist crumb from the coffee with that silky ganache topping that melts in your mouth
• They disappear fast at parties – I’ve never brought leftovers home from cookie swaps or holiday gatherings!

Seriously, one bite of these decadent holiday treats and you’ll understand why they’re my most-requested recipe between Thanksgiving and New Year’s!

Ingredients for Peppermint Mocha Cupcakes with Chocolate Ganache

Gather these simple ingredients to make the most festive cupcakes of the season:

• Dry Ingredients:
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup cocoa powder (unsweetened, preferably Dutch-processed)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• Wet Ingredients:
  • 1/2 cup strong brewed coffee, cooled to room temp
  • 1/2 cup milk (whole milk preferred)
  • 1 tsp pure peppermint extract
  • 1/2 cup unsalted butter, softened (that means you can leave a fingerprint when pressed)
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
• For the Ganache & Topping:
  • 1/2 cup semi-sweet chocolate chips (high quality like Ghirardelli)
  • 1/2 cup heavy cream
  • 1/4 cup crushed peppermint candies or candy canes

Ingredient Notes & Substitutions

That strong brewed coffee isn’t optional – it deepens the chocolate flavor without making the cupcakes taste like coffee. Trust me, my nephew who hates coffee still devours these! Use pure peppermint extract (not oil) unless you want an intense punch – oils are stronger. If you’re out of milk, buttermilk makes them extra tender, or you can use almond milk in a pinch. For the ganache, splurge on good chocolate chips – cheap ones won’t melt as smoothly. The crushed peppermint is the holiday magic touch, but if you can’t find candies, a sprinkle of coarse sugar works too!

Equipment Needed for Peppermint Mocha Cupcakes

You probably have most of these essentials already! Here’s what I grab before starting my peppermint mocha cupcakes:

• A standard 12-cup muffin tin (the non-stick kind makes life easier)
• Cupcake liners – festive holiday ones if you’re feeling fancy!
• Two mixing bowls (one for dry, one for wet ingredients)
• Hand mixer or stand mixer (though I’ve made these with just a whisk in a pinch)
• Piping bag with a star tip for that gorgeous ganache swirl

That’s it! No special gadgets needed – just good old-fashioned baking tools. I always keep extra liners on hand because someone inevitably “tests” a cupcake before I can frost them all!

How to Make Peppermint Mocha Cupcakes with Chocolate Ganache

Preparing the Cupcake Batter

First things first – preheat that oven to 350°F (175°C) and line your muffin tin with those cute holiday liners. I always do this first because my oven takes forever to warm up! While that’s heating, whisk together all your dry ingredients – flour, cocoa powder, baking powder, baking soda, and salt – in one bowl. In another bowl, combine the cooled coffee, milk, and peppermint extract. That peppermint smell already gets me in the holiday spirit!

Now for the good part – creaming the butter and sugar. Don’t rush this step! Beat them together until they’re light and fluffy, about 2-3 minutes with a hand mixer. Then add the eggs one at a time, mixing well after each. The batter should look like pale brown silk at this point. Alternate adding the dry ingredients and coffee mixture to the butter mixture, starting and ending with the dry. Mix just until combined – overmixing makes tough cupcakes, and nobody wants that!

Baking & Making the Ganache

Fill those liners about 2/3 full (I use an ice cream scoop for perfect portions) and pop them in the oven for 18-20 minutes. You’ll know they’re done when the tops spring back when lightly touched and a toothpick comes out with just a few moist crumbs. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely – about 30 minutes. This is crucial unless you want melty ganache sliding everywhere!

While they’re cooling, make that luscious ganache. Heat the cream just until steaming (not boiling!), then pour it over the chocolate chips. Let it sit for a minute before stirring – this patience pays off with the smoothest ganache ever! Once the cupcakes are completely cool, pipe or spread the ganache on top. The final magic touch? A generous sprinkle of crushed peppermint that sticks to the ganache beautifully. I always sneak a taste at this point – you know, for quality control!

Tips for Perfect Peppermint Mocha Cupcakes

After making dozens of batches of these peppermint mocha cupcakes with chocolate ganache, I’ve learned a few tricks that guarantee success every time:

• Room temp is key – Cold eggs and butter don’t cream properly. Take them out at least an hour before baking (or warm eggs in lukewarm water for 5 minutes in a pinch).
• Ganache patience pays off – Let it cool until it’s thick but still pourable, about 10 minutes. Too hot and it’ll slide right off; too cold and you can’t pipe it!
• Crush peppermint finely – Big chunks look pretty but can be too crunchy. I put candies in a bag and whack them with a rolling pin until they’re like festive snow.
• Don’t skip the cooling step – I know it’s hard to wait, but warm cupcakes make the ganache melt into a mess. Set a timer if you have to!

Follow these simple tips, and your peppermint mocha cupcakes will be the star of every holiday dessert table!

Serving & Storing Your Chocolate Ganache Cupcakes

These peppermint mocha cupcakes always look their best (and taste their best!) served at room temperature. I love arranging them on a vintage cake stand with extra crushed peppermint sprinkled around the base – instant holiday centerpiece! For storage, pop them in an airtight container at room temperature for up to 3 days (if they last that long!). You can freeze unfrosted cupcakes for up to 2 months – just thaw overnight and add fresh ganache before serving. Pro tip: If your kitchen is warm, store the frosted cupcakes in the fridge, but let them come to room temperature for 30 minutes before serving so the ganache gets that perfect silky texture again!

Peppermint Mocha Cupcakes Nutrition Information

Just a quick note about nutrition – these peppermint mocha cupcakes with chocolate ganache are definitely an indulgent holiday treat! The values I’ve seen can vary quite a bit depending on the specific brands of chocolate, butter, and other ingredients you use. Even the size of your cupcakes makes a difference (and let’s be honest, I never measure my ganache portions exactly!). If you’re watching specific dietary needs, I’d recommend calculating based on your exact ingredients. But during the holidays? I say enjoy every delicious bite – these are meant to be savored!

Frequently Asked Questions

Can I make these without coffee?
Absolutely! The coffee just enhances the chocolate flavor without making them taste like coffee. If you’re avoiding caffeine, use decaf – or swap in hot water in a pinch. My sister makes them with chai tea sometimes for a fun twist!

How do I prevent dry cupcakes?
Two words: don’t overbake! Set that timer for 18 minutes and check early. Also, make sure to measure your flour correctly (spoon and level!) and don’t skip the coffee – it adds moisture. Overmixing the batter is another common culprit, so stop as soon as everything’s combined.

Can I use mint instead of peppermint?
Technically yes, but the flavor will be different. Peppermint has that classic holiday “cool” taste, while regular mint is more herbal. If you must substitute, use half the amount of mint extract since it’s stronger. But trust me – peppermint is worth tracking down for that authentic holiday flavor!

Why did my ganache turn grainy?
Oh no! This usually happens if the cream got too hot or you stirred too soon. Next time, heat cream just until steaming (not boiling), pour over chocolate, wait a full minute before stirring gently. If it happens, you can sometimes save it by adding a teaspoon of hot water and whisking like crazy!

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