Peppermint Mocha Cupcakes


My mom was having a holiday gathering at her house with some of her friends. I will use any excuse to make cupcakes, so I went with a holiday theme for these treats! They ended up turning out great, I was quite pleased.



  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup hot water
  • 2/3 cup unsweetened baking cocoa
  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla


  1. Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups.
  2. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  3. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and cocoa mixture, about 1/2 at a time, beating just until blended.
  4. Divide batter evenly among muffin cups, filling each about 2/3 full.
  5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.

Honestly, I can’t recall where I found this recipe and I must have misplaced the link. I believe it was from a site similar to


I wanted to go with a hot cocoa with peppermint kind of theme. That’s why I didn’t use a traditional chocolate cupcake recipe. The hot cocoa part was taken care of through the cupcake so I needed a peppermint frosting recipe. I decided to just use a traditional recipe and add pepper. Turned out great!


  • 1 stick of butter
  • 8 oz. cream cheese
  • about 4 1/2 cups of confectioner sugar
  • 1 tsp peppermint


  1. In a mixer, combine butter and cream cheese. Mix until smooth and add confectioner sugar, about 1 cup at a time. Add peppermint and mix until blended.
  2. To get the “candy cane” or red and white swirled effect, you need to separate the frosting in half. Add red food coloring to one. When placing the frosting in the piping bag, put the white on one side and the red on the other. It doesn’t matter if it does not look perfect in the bag, it still ends up blending nicely!

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