Peppermint Mocha Double Chocolate Cupcakes

Chocolate and peppermint flavors in every dark chocolate cupcake bite topped with a rich and creamy chocolate and peppermint frosting. Topped with crushed peppermint for a festive, holiday look.
Cuisine: American
Course: Desserts, Seasonal
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Prep Time 15 minutes
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Total Time 35 minutes
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24 cupcakes


  • 1 cup Prairie Farms Chocolate Milk Seasonal Flavor
  • 1 tsp peppermint extract
  • 1 ¾ cup flour
  • 2 cup sugar
  • ¾ cup unsweetened cocoa
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup water hot
  • 1 cup chocolate chips


  • 1/4 cup Prairie Farms unsalted butter softened
  • 1/4 cup shortening
  • 1/2 cup unsweetened cocoa
  • 2 cup powdered sugar
  • 2 tsp Prairie Farms Chocolate Milk Seasonal Flavor
  • Peppermint Candy Canes
  • 1/2 tsp Peppermint extract


  • Preheat oven to 350°F/160°C. Bring water to boiling
  • Add all dry ingredients together in a large mixing bowl and stir. Add eggs, chocolate milk, mint extract, oil, and vanilla. Blend for 2 minutes then combine hot water.
  • Lastly, stir in chocolate chips. Pour batter into lined cupcake cups.
  • Bake for about 20 minutes. Let cool. Remove cupcakes from pan and let cool completely.
  • To make cocoa buttercream frosting: beat softened butter and shortening in a stand mixer until fluffy. In a separate bowl combine cocoa and powdered sugar. Slowly add sugar mixture to the mixer while continuously beating. Then, add chocolate milk, peppermint extract and beat until frosting is combined.
  • Lastly, frost cupcakes and top with crushed candy cane for garnish.

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