Peppermint Mocha Cupcakes Recipe

Introduction

These Peppermint Mocha Cupcakes are a delightful treat combining the rich flavors of chocolate, coffee, and peppermint. Perfect for holiday gatherings or any time you need a festive pick-me-up, these cupcakes are topped with a creamy peppermint buttercream frosting and garnished with crushed candy canes.

Ingredients

For the Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup hot coffee (or strong brewed espresso)
• 1/2 cup whole milk (or buttermilk)
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs

For the Peppermint Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 teaspoon peppermint extract
• 2-3 tablespoons heavy cream or milk
• Crushed candy canes or peppermint candies (for garnish)

Optional Drizzle:

• 1/2 cup semi-sweet chocolate chips, melted

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Combine the Wet Ingredients: In a small bowl or measuring cup, mix the hot coffee, milk, peppermint extract, and vanilla extract. Set aside.
4. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes, using a hand mixer or stand mixer. Add the eggs, one at a time, and beat until well combined.
5. Alternate Adding Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the coffee mixture in two parts. Start and end with the dry ingredients, mixing until just combined.
6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Make the Peppermint Buttercream Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Add the peppermint extract and 2 tablespoons of cream or milk. Continue beating until the frosting is light and fluffy. Add more cream if needed to reach your desired consistency.
9. Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the peppermint buttercream. You can use a piping bag or simply spread the frosting with a spatula.
10. Garnish and Serve: Sprinkle crushed candy canes or peppermint candies over the frosted cupcakes. For extra flair, drizzle melted chocolate over the top of each cupcake.

Servings and Timing

• Servings: Makes 12 cupcakes
• Total Time: Approximately 45 minutes (including prep and baking time)

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Use dairy-free butter and milk alternatives.
• Vegan: Replace the eggs with a flaxseed egg substitute and use a vegan butter substitute.

Storage and Reheating

• Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
• Reheating: Allow refrigerated cupcakes to come to room temperature before serving. If frozen, let them thaw at room temperature for about 1-2 hours.

10 FAQs

1. Can I use decaf coffee? Yes, you can substitute decaf coffee if you prefer to avoid caffeine.
2. Can I make the cupcakes ahead of time? Absolutely! You can bake the cupcakes a day or two in advance and frost them just before serving.
3. How do I make the cupcakes more chocolatey? Increase the amount of cocoa powder by 2 tablespoons for a richer chocolate flavor.
4. What if I don’t have peppermint extract? You can use mint extract as a substitute, but adjust the quantity to taste.
5. Can I freeze the cupcakes? Yes, you can freeze unfrosted cupcakes. Wrap them tightly in plastic wrap and store in the freezer for up to 3 months.
6. How do I get the frosting to be the right consistency? If the frosting is too thick, add more cream or milk. If it’s too thin, add more powdered sugar.
7. Can I use a different type of candy for garnish? Yes, feel free to use other types of candy or sprinkles if preferred.
8. How do I melt the chocolate for drizzling? Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth.
9. What can I use if I don’t have cupcake liners? You can lightly grease the muffin tin and bake the cupcakes directly in it, but liners make for easier removal and cleaner presentation.
10. Can I use a different extract for the frosting? Yes, you can use vanilla, almond, or any other flavor extract you like.

Conclusion

Peppermint Mocha Cupcakes are a scrumptious blend of chocolate and coffee with a refreshing hint of peppermint, topped with a creamy buttercream frosting. These festive treats are sure to impress at any holiday gathering or special occasion. With easy preparation and various customization options, they’re a perfect addition to your baking repertoire. Enjoy these delightful cupcakes with a warm cup of coffee or cocoa for a complete treat experience!

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