Super moist and decadent peppermint mocha cupcakes are topped with chocolate peppermint frosting and crushed candy canes! Based off of Starbucks and their addicting peppermint mocha lattes. Can you think of a sweeter way to kick off the holiday season?!

~Ingredients:

-Chocolate Peppermint Cupcakes:

3 Tablespoons Coconut Oil.

4 Ounces Unsalted Butter, cut into 1/2 inch cubes.

3 Ounces Semi Sweet Chocolate, finely chopped.

3/4 Cup + 2 Tablespoons All Purpose Flour.

1/2 Teaspoon Baking Soda.

1 Teaspoon Baking Powder.

1/2 Cup Unsweetened Cocoa Powder, sifted.

1/2 Teaspoon Salt.

2 Large Eggs + 1 Large Egg Yolk, at room temperature.

1 Cup Granulated Sugar.

1/2 Teaspoon Peppermint Extract.

1/2 Cup Full Fat Sour Cream.

1/2 Cup Hot Coffee.

-Chocolate Peppermint Frosting:

3 Cups Powdered Sugar, sifted.

3/4 Cup Unsweetened Cocoa Powder, sifted.

1/2 Cup Unsalted Butter, softened.

2 Tablespoons Sour Cream.

3 - 4 Tablespoons Half and Half.* 

1/4 Teaspoon Salt.

1/2 Teaspoon Peppermint Extract.

-Chocolate Drizzle:

4 Ounces Bittersweet Chocolate, finely chopped.

1/2 Cup Heavy Whipping Cream.

1 Teaspoons Vanilla Extract.

1/2 Cup Candy Canes, crushed.

~Directions:

Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners. Set aside.

-Making the Cupcakes:

Step 2: In a large, microwave safe bowl, melt the oil, butter, and chocolate in the microwave, heating in 30 second increments, and stirring in between each increment, until completely melted. 

Step 3: Whisk mixture until completely smooth and set aside to cool.

Step 4: In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.

Step 5: In a large bowl whisk together the eggs, yolk, sugar and peppermint extract; beat until smooth.

Step 6: Add the cooled oil/butter/chocolate mixture and whisk until smooth. 

Step 7: Add half of the flour mixture, then half of the sour cream. 

Step 8: Repeat the process until everything is added, and be sure to mix until JUST combined. 

Step 9: Quickly stir in the hot coffee. Do NOT overmix!Just stir until everything is evenly combined.

Step 10: Fill the prepared cupcake liners so that each mold is 3/4 of the way full. 

Step 11: Bake for 16 -18 minutes, or until a toothpick inserted in the center comes out clean. 

Step 12: Cool cupcakes in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

-Making the Chocolate Peppermint Frosting:

Step 13: Sift together the powdered sugar and cocoa powder, whisking well to ensure it's bump and lump free!

Step 14: Beat the butter on medium - high speed until creamy; about 2 minutes. 

Step 15: Reduce speed to low and slowly add the sifted sugar and cocoa powder, alternating with the sour cream and half and half, then add the peppermint extract and salt. 

Step 16: Once all of the ingredients have been added, increase speed to medium - high and beat the frosting until fluffy, about 2 minutes.

Step 17: Frost the cooled cupcakes.

-Making the Chocolate Drizzle:**

Step 18: Place chocolate in a medium - sized heat-proof bowl; set aside.

Step 19: In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. 

Step 20: Pour the hot cream over the chopped chocolate and set it aside for 2 - 3 minutes. 

Step 21: Whisk the cream and chocolate completely smooth; whisk in vanilla. 

Step 22: Allow the chocolate to cool for about 5 minutes before spooning the on the top of each frosted cupcake. 

Step 23: Sprinkle the wet chocolate with crushed candy canes.

~Recipe Notes:

*You can find half and half in the dairy aisle near the heavy cream.

**Do NOT let the chocolate glaze sit for more than 5 minutes or it will harden up and become very difficult to spoon over the frosting. Also don't add too much chocolate glaze or it will drip all over your liners making it very messy to pick up. 

1) This recipe makes 12 very large cupcakes. You can make 16 smaller cupcakes, if desired, but reduce the bake time by 2 - 3 minutes.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)