Peppermint Mocha Cupcakes
Ingredients
The cupcakes
-
½
cup
unsalted butter
-
2
ounces
semi-sweet baking chocolate
-
1
heaping tablespoon
instant coffee
-
½
cup
unsweetened cocoa powder
-
¾
cup
all-purpose flour
-
½
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
¼
teaspoon
salt
-
2
large
eggs
-
½
cup
granulated sugar
-
¼
cup
packed light brown sugar
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
peppermint extract
-
½
cup
buttermilk
The frosting
-
1
cup
unsalted butter
-
3-4
cups
confectioners’ sugar
-
¼
cup
heavy cream
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
peppermint extract
-
to taste
salt
-
4
ounces
melted semi-sweet baking chocolate (optional for garnish)
-
to taste
crushed candy canes (optional for garnish)
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Melt the butter and chocolate together, then mix in the instant coffee and set aside to cool.
- In a separate bowl, combine the dry ingredients: cocoa powder, flour, baking soda, baking powder, and salt.
- In another bowl, whisk together the eggs, sugars, vanilla extract, and peppermint extract until smooth.
- Add the cooled butter and chocolate mixture, then alternate adding the dry ingredients and buttermilk until just combined.
- Divide the batter among the cupcake liners and bake for 18 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the softened butter until creamy, then gradually add the confectioners' sugar, heavy cream, vanilla extract, and peppermint extract.
- Frost the cooled cupcakes, drizzle with melted chocolate, and top with crushed candy canes before serving.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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