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Peppermint Mocha Cupcakes

Prep Time:15 mins
Cook Time:15 mins
  • 330 Calories
  • 8g Protein
  • 21g Total Fat

Need a standout dessert for your holiday party that bursts with vibrant flavor in every bite? Peppermint Mocha Cupcakes are the way to go. And the Kodiak double dark chocolate muffin mix brings the flavor factor to the next level. Refresh your love of chocolate with this satisfying treat.

Recipe provided by Kitchen McCabe


For the cupcakes: 

  • 1 box Kodiak Double Dark Chocolate Muffin Mix 
  • 3 tablespoons granulated sugar
  • 1 teaspoon instant espresso powder
  • 1⁄2 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1⁄4 cup hot water
  • 1⁄2 cup milk 


For the frosting: 

  • 1⁄2 cup Salted Butter, softened
  • 3 tablespoons dark cocoa powder 
  • 1 teaspoon vanilla extract
  • 3 cups confectioners sugar
  • 1-2 tablespoons milk
  • 4 peppermint candy canes, crushed 
  • 12 coffee beans 


To make the cupcakes: 

  1. Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
  2. Place the muffin mix in a large mixing bowl and whisk in the sugar and espresso powder. 
  3. In a separate bowl, whisk together the canola oil, eggs, vanilla, and milk until smooth. 
  4. Add to the dry ingredients, along with the hot water, and whisk until just combined. 
  5. Divide the batter evenly between 12 cupcake liners. Liners should be about 2⁄3 full. 
  6. Bake in the preheated oven for 12-15 minutes, or until tops of cupcakes spring back when touched. 
  7. Remove from the oven and let cool 5 minutes. Move cupcakes to a wire rack and let cool completely. 


To make the frosting: 

  1. Place the softened butter in a large mixing bowl.
  2. Add the cocoa powder and vanilla and beat in with an electric mixer.
  3. Add the confectioners sugar, 1⁄4 cup at a time, beating in on low speed until fully 
  4. combined.
  5. Increase the speed to high and beat for 1 minute. Add milk, 1 tablespoon at a time, to thin if needed. 
  6. Pipe the frosting onto the cooled cupcakes and roll the sides of each cupcake in the crushed candy cane. 
  7. Top each cupcake with a coffee bean.
  8. Store in an airtight container at room temperature. 

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