Peppermint Mocha Cupcakes
Introduction
Indulge in the holiday magic with these scrumptious Peppermint Mocha Cupcakes. Infused with rich chocolate and a hint of refreshing peppermint, these cupcakes are a delightful treat that embodies the spirit of the season. Perfect for family gatherings or a cozy day at home, these cupcakes are guaranteed to bring joy and warmth to your celebrations. Don’t miss a recipe; subscribe to receive our latest creations directly in your inbox!
Why You’ll Love This Recipe
These Peppermint Mocha Cupcakes are a harmonious blend of flavors that capture the essence of the holidays. With a moist, chocolatey base and a melt-in-your-mouth peppermint buttercream, they are both indulgent and surprisingly easy to prepare. Ideal for sharing, these festive treats are sure to impress both kids and adults alike.
Ingredients
– 1 cup (125g) all-purpose flour
– 1/2 cup (45g) unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, melted
– 1/2 cup (100g) granulated sugar
– 1/2 cup (100g) packed light brown sugar
– 1 large egg, at room temperature
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon peppermint extract
– 1/2 cup (120ml) brewed coffee, cooled
– 1/2 cup (120ml) buttermilk, at room temperature
Peppermint Buttercream Frosting:
– 1 cup (230g) unsalted butter, softened to room temperature
– 4 cups (480g) confectioners’ sugar
– 1/4 cup (60ml) heavy cream
– 1/2 teaspoon peppermint extract
– Pinch of salt
– Crushed candy canes or peppermint candies for garnish
Necessary Tools
– Muffin pan
– Cupcake liners
– Mixing bowls
– Whisk
– Electric mixer
– Cooling rack
Ingredient Swaps and Additions
Feeling adventurous? Swap the peppermint extract for almond or orange extract for a different twist. Add chocolate chips to the batter for extra decadence or sprinkle festive holiday sprinkles on top for added flair.
Step-by-Step Instructions
1. Preheat the oven to 350°F (177°C) and prepare a 12-cup muffin pan with cupcake liners.
2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
3. In a large bowl, combine melted butter, granulated sugar, and brown sugar until blended. Add in the egg, vanilla, and peppermint extracts, mixing well.
4. Gradually alternate adding the dry ingredients with the coffee and buttermilk, starting and ending with the dry mix. Stir until just combined.
5. Evenly distribute the batter into the liners, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.
7. For the frosting, beat the butter until creamy, then gradually incorporate confectioners’ sugar, heavy cream, peppermint extract, and salt. Beat on high for 3 minutes until fluffy.
8. Pipe or spread frosting on the cooled cupcakes and garnish with crushed candy canes.
Serving Suggestions
Pair these delightful cupcakes with a warm cup of hot cocoa or a glass of cold milk for the ultimate holiday treat.
Pro Tips for Success
Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing to maintain a fluffy cupcake texture.
Storing and Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to three days. Frosted cupcakes can be stored in the fridge for up to five days; bring to room temperature before serving.
FAQ Section
Q: Can I make these cupcakes in advance?
A: Absolutely! You can bake the cupcakes in advance and frost them on the day of serving for optimal freshness.
Q: Is there a substitute for buttermilk?
A: Yes, you can use milk with a tablespoon of vinegar or lemon juice.
Conclusion
These Peppermint Mocha Cupcakes embody all the heartwarming flavors of the holiday season and are a joy to make and share. Simple yet impressive, they promise to be a hit at any gathering. We invite you to leave a review, share your photos, or tag us on Pinterest or Instagram when you create this recipe.
Nutritional Information
Per serving: 320 calories, 18g fat, 40g carbohydrates, 2g protein, 20mg cholesterol, 150mg sodium.
Peppermint Mocha Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (177°C) and prepare a 12-cup muffin pan with cupcake liners.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, combine melted butter, granulated sugar, and brown sugar until blended. Add in the egg, vanilla, and peppermint extracts, mixing well.
- Gradually alternate adding the dry ingredients with the coffee and buttermilk, starting and ending with the dry mix. Stir until just combined.
- Evenly distribute the batter into the liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.
- For the frosting, beat the butter until creamy, then gradually incorporate confectioners’ sugar, heavy cream, peppermint extract, and salt. Beat on high for 3 minutes until fluffy.
- Pipe or spread frosting on the cooled cupcakes and garnish with crushed candy canes.
