Description
Delight in the enchanting flavors of peppermint and mocha with these rich, chocolatey cupcakes, perfect for festive gatherings and cozy nights.
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 (not Dutch processed)
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 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 (for frosting)
- 4 cups (480g) powdered sugar, sifted (for frosting)
- 1/2 cup (50g) unsweetened cocoa powder, Dutch-processed, sifted (for frosting)
- 1/4 cup (60ml) strong brewed coffee, cooled (or 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water)
- 1 teaspoon pure vanilla extract (for frosting)
- 1/2 teaspoon pure peppermint extract (or to taste, for frosting)
- 2–4 tablespoons heavy cream or milk, as needed (for frosting)
- Pinch of salt (for frosting)
- 1/2 cup crushed candy canes or peppermint candies for garnish
- Chocolate shavings for garnish
- Whole roasted coffee beans for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Melt semi-sweet baking chocolate and let cool slightly. Dissolve instant coffee in hot water and cool.
- Cream together the butter, granulated sugar, and light brown sugar until pale and fluffy.
- Beat in eggs one at a time, then add vanilla and peppermint extracts and melted chocolate.
- In a small bowl, whisk together the cooled coffee and buttermilk.
- Gradually add the dry ingredients and coffee-buttermilk mixture alternately until just combined.
- Divide batter into muffin cups about two-thirds full.
- Bake for 18-22 minutes until a toothpick comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- For frosting, combine powdered sugar and cocoa powder, then cream butter until light and creamy.
- Gradually add dry ingredients to creamed butter, then add the cooled coffee, extracts, and salt.
- Add heavy cream or milk as needed to achieve desired consistency.
- Pipe or spread frosting onto cooled cupcakes and garnish with crushed candy canes, chocolate shavings, and coffee beans as desired.
- Serve and enjoy!
Notes
For best flavor and texture, let refrigerated cupcakes come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cupcakes, peppermint, mocha, dessert, holiday treat