Go Back
+ servings
Peppermint Mocha Double Chocolate Cupcakes

Peppermint Mocha Double Chocolate Cupcakes

Course Desserts, Seasonal
Cuisine American
Keyword butter, buttercream, cake, chocolate, chocolate chips, chocolate mint milk, cocoa buttercream, cupcake decorating, cupcakes, double chocolate, frosting, Holiday, mocha, peppermint, prairie farms, Prairie Farms Chocolate Mint Milk, seasonal
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cupcakes


  • 1 cup Prairie Farms Chocolate Mint Milk Seasonal Flavor
  • 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
  • Cocoa Buttercream Frosting:
  • 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 Mint Milk Seasonal Flavor
  • Peppermint Candy Canes


  • 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 mint milk, 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 mint milk and beat until frosting is combined.
  • Lastly, frost cupcakes and top with crushed candy cane for garnish.