Peppermint Mocha Cupcakes

'Tis the season for peppermint, ammiright!? I'm finally coming off my peppermint mocha craze (jk....I ride that train all year long, baby), and I wanted to close off that flavor wham with a stellar holiday dessert. Cupcakessssssss. They're just so cute and bite size! And these are delicious. The coffee, peppermint, chocolate flavor pairing in the batter is on point. I made a very basic chocolate frosting, but if you REALLY want a peppermint slap in the face, go ahead and add a couple drops of peppermint extract into the icing preparation. #idareyou


For the Cupcakes

  • 1 1/2 cups Enjoy Life chocolate chips or dark chocolate chips
  • 1/2 tsp peppermint extract
  • 1/2 cup full-fat coconut milk (a good combination of the cream and the liquid)
  • 2 eggs
  • 1 cup almond flour
  • 1/4 cup coconut oil, melted
  • 1 tbsp instant espresso or coffee grinds
  • 2 tbsp coconut palm sugar
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract

For the Frosting

  • 1 cup Enjoy Life chocolate chips or dark chocolate chips
  • 1/3 cup heavy whipping cream or coconut cream
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 and line or grease a muffin tray.
  2. In a microwave-safe mixing bowl, melt the chocolate chips, peppermint extract and coconut milk until smooth.
  3. Beat in the eggs and coconut oil first, then add remaining ingredients. Whisk until you have a smooth cupcake batter.
  4. Fill the muffin wells about 2/3 full with batter and bake for 20 minutes or until a toothpick comes out clean. Let cool completely before icing.
  5. Make the frosting: melt the chocolate chips in 20 second increments until they are mostly melted but not totally liquid.
  6. Add the heavy cream or coconut cream and vanilla extract into the mixing bowl and beat with a hand mixer until whipped. The icing will firm up (especially if using heavy cream) as it sits in room temperature. Using coconut cream will yield more of a ganache icing. 
  7. Ice the cupcakes and devour.

Servings: 12 cupcakes