Description
Moist chocolate cupcakes infused with peppermint and coffee flavors, topped with a rich mocha frosting and crushed candy canes.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup buttermilk
- 1/2 cup strong brewed coffee, cooled
- For the Mocha Frosting:
- 2 cups (4 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Crushed candy canes, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 24-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
- In a separate small bowl, whisk together the buttermilk and cooled brewed coffee.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the mocha frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, alternating with the cooled coffee, until smooth and well combined. Stir in the vanilla extract and salt.
- Once the cupcakes are completely cool, frost them generously with the mocha frosting.
- Sprinkle the crushed candy canes over the frosting.
Notes
- Store cupcakes in an airtight container.
- Use fresh ingredients for the best flavor.
- Adjust the amount of peppermint extract to taste.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Peppermint Mocha Cupcakes