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Midnight Mint Mocha Frappucino Cupcakes

by Nick Makrides
Midnight Mint Mocha Frappuccino Cupcakes

Ok, so I have a slight obsession with Starbucks. And by slight obsession I mean 1 a day when I’m traveling in America… My thighs aren’t happy about it, but it’s the perfect way to keep cool in warm weather! These cupcakes are inspired by my favourite Frappuccino flavour.

Mint mocha flavoured vanilla cupcakes with a two-tone frosting inspired by a Starbucks drink.

Midnight Mint Mocha Frappuccino Cupcakes

Midnight Mint Mocha Frappuccino Cupcakes

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 4 drops white food gel
  • 2 tbsp cocoa powder
  • 2 tsp instant coffee powder
  • 1 cup chocolate sauce
  • 1 tsp peppermint extract
  • 3 tbsp cocoa powder


  • 2 batches Swiss meringue buttercream
  • 1 tsp peppermint extract



  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
  • Split the batter into two separate mixing bowls. Add 2/3 of the batter in one bowl
  • And 1/3 of the batter in the second bowl.
  • Add the cocoa powder and coffee shots in the bowl with 2/3 of the batter and mix until well combined. Add the white food gel to the other bowl and mix.
  • Add both batters to two separate piping bags. Pipe about 3 tbsp of the mocha batter into each cupcake liner. Then pipe some of the white batter on top and finish with more mocha batter filling each liner up ¾ of the way.
  • Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  • To prepare the chocolate sauce, add the peppermint extract to the sauce and mix until well combined.
  • To prepare the frosting add peppermint extract and mix until well combined. Add to a piping bag fitted with a Wilton 1M piping tip. Set aside.
  • Core the centre of each cupcake and fill with chocolate sauce.
  • Frost a swirl of frosting on each cupcake. Finish with a dusting of cocoa powder.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 234kcal
Carbonhydrates: 27g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 193mg
Potassium : 98mg
Fiber: 1g
Sugar : 6g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 59mg
Iron: 2mg
Nutrition Disclosure

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