Peppermint Mocha Cupcakes

Two bite chocolate and mocha cupcakes with a sweet peppermint buttercream!


You know the story where the shoemaker has little elves make his shoes for him while he sleeps?  Well I sort of wish I had those elves.

Each year for the holidays, I set out to make gifts for my husband to deliver to his customers.  While I certainly enjoy baking, it’s a bit daunting knowing that I have to make  1200 mini cupcakes.  See, this is where my 24 pounds of butter comes in handy!!

Last weekend, I finished 400.  Only a mere 800 to go!   I’m not a neat baker, there was powdered sugar EVERYWHERE!!  I smelled like a cupcake and I had buttercream caked in my hair.  But it was worth it.  Happy customers make a happy husband!

This little cupcake is what will be delivered this year.  I love these coffee infused devils food cupcakes.  Very moist and flavorful!  The mocha flavor is not overwhelming and is a great compliment for the very minty frosting.  I used quite a bit of peppermint extract in the buttercream!  These peppermint mocha cupcakes are very festive cupcakes!  I like making mini cupcakes.  I find people enjoy bite sized treats they can nibble on as opposed to a full size cupcake.  Less commitment, less guilt!  Peppermint mocha cupcakes would make an excellent addition to your holiday cookie tray!

You might enjoy these too:

Spumoni Cupcakes                                         Lemons for Lulu

Cherry Coke Cupcakes                                   Lemons for Lulu

Mocha Mocha Cupcake                                 Java Cupcake

Peppermint Mocha Cupcakes
Prep time
Cook time
Total time
A rich chocolate cupcake infused with coffee and topped with a peppermint buttercream.
Recipe type: Dessert
Serves: 36
  • 1 18.25lb box Devils food cake
  • 1 5.9 oz box instant chocolate pudding
  • 1 cup sour cream
  • 1 cup oil
  • 4 eggs slightly beaten
  • 1 t vanilla
  • ½ cup brewed coffee
  • 1 t instant espresso granules
  • For the buttercream
  • 1 cup unsalted butter, softened
  • 1 cup shortening
  • 8 cups powdered sugar
  • ½ t salt
  • 1 t vanilla
  • 3 t mint extract
  • ½ cup water (or milk)
  • red gel food coloring
  1. For the cupcakes, preheat oven to 350. LIne mini muffin tins with paper liners, set aside. In a large bowl, combine cake mix, pudding mix, oil, eggs, water, vanilla. Mix until blended. Slowly pour in coffee and instant coffee. Using a small cookie scoop, fill each cup about ¾ full. Bake in oven for 15 minutes. Let stand one minute before removing to a cooling rack.
  2. For buttercream:
  3. Cream butter and shortening until creamy. Slowly add in powdered sugar one cup at a time until blended. Add salt and extracts. Add water in intervals. I add water as frosting gets stiff. Continue to mix until frosting is piping consistency. Add gel food coloring until you get the desired shade of red.

I’ll be linking this up to these fabulous parties as well as to: Jam Hands

The DIY Dreamer and

38 Responses

  1. Debbie

    Hi… these cupcakes sound wonderful – but I think there’s a typo in the buttercream recipe. As written, it calls for 8 cups of shortening, but nowhere is conf. sugar listed. How many cups of conf. sugar for the recipe? 8 cups seems like a huge amount for the # of cupcakes. Thanks!

    • Thanks Debbie. Makes a lot of buttercream.

  2. Charlotte Moore

    You must be really tired. Who wouldn’t be. I think it should be 8 cups sugar not shortening. Bless you!!! I though I did alot a few weeks ago when I cooked goodies for 175 people. No where near 1100 cupcakes. OUCH!!!!

    • Thanks for pointing that, I made the correction! And yes, I’m a bit tired!

  3. Your baking expedition reminds me of when I was younger. My dad owns his own business and we would always bake a bunch of Christmas treats for his customers this time of year. I loved it so much and was bummed when he stopped doing it.

    These cupcakes look so adorable and I love the flavor!

    • You know exactly what I’m talking about then! I do enjoy it, but by the time it’s done, I don’t feel like baking for my family!

  4. That is a lot of cupcakes! My whole kitchen would be a huge mess! :)

    These cupcakes will definitely make his customers happy. . .they sound wonderful!

    • My kitchen was an enormous mess! Thanks Jessica.

  5. These must be really good. There’s no way a person can make 1200 of anything unless they are exceptionally tasty. :)

  6. those are the cutest little cupcakes ever – and what a great idea making them for his customers:)

  7. these look so sweet!

  8. Well how cute are they? Love it!

    • Yeah, I’d say it was fun! But happy to be finished! Thanks for stopping over!

    • Thanks you, I’d love to come link up!

  9. Don’t know which I LOVE more, the recipe, the vintage dish, or the photography:) Pinned!!! Following you now. Follow me too at I posted “dolled up” to whimsy wed.

    • Thank you! The dishes were from my daughter’s tea party set!

    • I will have to come link up! Thank you!

  10. 1200 mini cupcakes ??!! WOWWWWW
    I think these cupcakes are cute and I just loooooooove the combination of flavors that you used.

    btw – I made the cinnamon brownies (I changed the topping a bit) and baked it in round pan. It was DELICIOUS !!!

    • Oh good!! I’m so happy the brownies turned out for you! Thanks Winnie, you are so kind!

  11. These look amazing! You are a Featured Favorite this week at Saturday Show & Tell on Cheerios and Lattes! Thank so much for sharing this and others last week; we love having you! Can’t wait to see what you’ve got for us this week!
    Have a great weekend!
    Mackenzie :)

  12. Can I tell you how impressed I am that you bake a whopping 1200 cuppies?! Wow. Glad to hear you use a mix, because I’m pretty sure Betty Crocker wouldn’t even go the scratch route with this many to bake.

    • Thank you! It’s not so bad, once you get going! Thanks for checking these out today!

  13. Jaquielyn

    This may be a silly question but is this recipe/cooking time for normal cupcakes or mini cupcakes? Thanks for sharing such a great recipe!


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