Peppermint Mocha Cupcakes
Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- 3tablespoons instant espresso powder
- 1tablespoon hot water
- 1¼ cups all-purpose flour
- ½cup unsweetened cocoa powder
- 2teaspoons baking powder
- 1teaspoon baking soda
- ½teaspoon salt
- 6tablespoons unsalted butter, softened
- ½cup firmly packed dark brown sugar
- ¼cup white sugar
- 1large egg, at room temperature
- 2teaspoons vanilla extract
- 1teaspoon peppermint extract
- ½cup strongly brewed coffee, cooled to room temperature
- ½cup buttermilk, at room temperature
- ½cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.Step 2
Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.Step 3
Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.Step 4
Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.Step 5
Spoon batter into the prepared cups, filling each line just over 1/2 full.Step 6
Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.