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Peppermint Mocha Cupcakes

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Delightful cupcakes that combine rich chocolate and coffee flavors with refreshing peppermint, perfect for the holiday season.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1 heaping tablespoon instant coffee
  • 1/2 cup (41g) unsweetened cocoa powder
  • 3/4 cup (94g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup (120ml) buttermilk
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 3–4 cups (360-480g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • Salt, to taste
  • 4 ounces melted semi-sweet baking chocolate (optional for garnish)
  • Crushed candy canes (optional for garnish)

Instructions

  1. Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
  2. Melt the butter and semi-sweet baking chocolate together in the microwave or stovetop until smooth, then mix in the instant coffee.
  3. In a medium bowl, combine cocoa powder, flour, baking soda, baking powder, and salt.
  4. In a large bowl, whisk together eggs, granulated sugar, brown sugar, vanilla extract, and peppermint extract until smooth.
  5. Add the cooled butter/chocolate mixture to the egg mixture and whisk until combined.
  6. Gradually mix in the flour mixture and buttermilk until just combined.
  7. Divide the batter evenly between the cupcake liners and bake for about 18 minutes, testing with a toothpick for doneness.
  8. Allow the cupcakes to cool completely before frosting.
  9. Prepare the frosting by beating the butter, then gradually add confectioners’ sugar, heavy cream, and extracts until light and fluffy.
  10. Frost the cooled cupcakes, drizzle with melted chocolate and sprinkle with crushed candy canes if desired.

Notes

Cupcakes can be stored in an airtight container in the refrigerator for 4-5 days. Freezing is also an option without frosting.

Nutrition

Keywords: cupcakes, peppermint, mocha, dessert, holiday, baking

Find it online: https://alexandrarecipes.com/peppermint-mocha-cupcakes/