Description
These Peppermint Mocha Chocolate Cupcakes combine rich chocolate and coffee flavors with a refreshing hint of peppermint. Topped with a creamy peppermint frosting and festive crushed candy cane garnish, they make a perfect holiday treat or an indulgent dessert for any chocolate lover.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) sugar
- 2 large eggs
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) brewed coffee, cooled
- 1 teaspoon peppermint extract
- ½ cup (90 g) chocolate chips
Frosting
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 2 tablespoons (30 ml) heavy cream
- ½ teaspoon peppermint extract
- Crushed candy canes, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and cocoa for a consistent batter.
- Combine Wet Ingredients: In another bowl, beat the sugar and eggs until the mixture is light and fluffy, incorporating air for a tender crumb. Then add the buttermilk, cooled brewed coffee, and peppermint extract, mixing thoroughly to blend the flavors.
- Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing and tough cupcakes. Fold in the chocolate chips carefully.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising without overflowing.
- Bake: Bake for 18-20 minutes in the preheated oven. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar while continuing to beat. Add heavy cream and peppermint extract, and beat until the frosting is fluffy and smooth.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the peppermint frosting using a spatula or piping bag.
- Garnish and Serve: Sprinkle crushed candy canes on top of the frosted cupcakes for a festive touch. Serve and enjoy!
Notes
- Ensure the brewed coffee is completely cooled before adding to the batter to avoid cooking the eggs prematurely.
- Folding the chocolate chips last prevents them from sinking to the bottom during baking.
- Use fresh peppermint extract for the best flavor; artificial extracts can sometimes taste bitter.
- For dairy-free frosting, substitute butter and heavy cream with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
