Peppermint Mocha Cupcakes are a festive treat that captures the beloved holiday flavors of peppermint and chocolate in one delightful dessert. Infused with rich coffee and chocolate, these cupcakes are moist and flavorful, topped with a peppermint buttercream that tingles the taste buds with a cool, refreshing zing. Each bite combines the warmth of mocha with the crisp chill of peppermint, making them perfect for holiday parties, winter gatherings, or as a special treat to enjoy with a cup of hot cocoa.
Ingredients:
- For the cupcakes:
- 1/2 cup strong brewed coffee, at room temperature
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon peppermint extract
- For the peppermint buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- Red food coloring (optional)
- Garnish:
- Crushed candy canes or peppermint candies
Directions:
- Prepare the cupcake batter:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. In a small bowl, whisk together the coffee and cocoa powder until smooth. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar:
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and peppermint extract until combined.
- Combine the dry and wet ingredients:
- Alternately add the flour mixture and the coffee-cocoa mixture to the creamed butter mixture, beginning and ending with the flour mixture. Stir just until combined.
- Bake the cupcakes:
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the peppermint buttercream:
- In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. Add the heavy cream and peppermint extract, beating until the frosting is light and fluffy. If desired, add a few drops of red food coloring to achieve a festive color.
- Decorate the cupcakes:
- Once the cupcakes are completely cool, frost them with the peppermint buttercream using a piping bag and tip. Sprinkle the tops with crushed candy canes or peppermint candies.
Peppermint Mocha Cupcakes are a wonderful way to bring a touch of holiday magic to your dessert spread, combining the rich flavors of chocolate and coffee with the festive zest of peppermint.
