Peppermint Mocha Double Chocolate Cupcakes

Chocolate, coffee and peppermint flavor in every cupcake bite, topped with a rich and creamy peppermint mocha frosting. Garnished with crushed peppermint pieces.
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 Peppermint Mocha Milk
  • 1 tsp peppermint extract
  • 1 ¾ cups flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 Large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup coffee, brewed hot
  • 1 cup chocolate chips


  • 1/2 cup Prairie Farms salted butter softened
  • 1/4 cup heavy whipping cream
  • 1/2 cup unsweetened cocoa
  • 2 cups powdered sugar
  • 2 tsp Prairie Farms Peppermint Mocha Milk
  • 1/2 tsp Peppermint extract


  • 10oz package Peppermint Candy Crushed into small pieces



  • Preheat oven to 350°F/160°C. Brew 1 cup of coffee, keeping hot until ready to use.
  • Add dry ingredients together in a large mixing bowl and stir. Next add eggs, milk, peppermint extract, oil, and vanilla. Blend for 2 minutes then stir in hot coffee. Stir in chocolate chips. Pour batter into lined cupcake cups.
  • Bake for about 20 minutes. Cool 10 minutes then remove cupcakes from pan and let cool completely on a wire rack.


  • In a stand mixer, beat softened butter until fluffy.
    In a bowl sift cocoa and powdered sugar. Add mixture to butter slowly, beating on low to incorporate. Next add heavy whipping cream, milk and peppermint, beating on medium high setting until creamy and desired peaks are formed.
  • Using a piping bag with a star tip, swirl icing to decorate cupcakes then top with crushed peppermint pieces. Refrigerate to set, or until serving.


When seasonal flavored milks are unavailable, substitute premium chocolate milk instead, and a 1 tsp of cold coffee to frosting, or as desired.

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