Description
Moist chocolate cupcakes infused with peppermint and coffee flavors, topped with a rich mocha frosting and crushed candy canes.
Ingredients
- 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 cupsgranulated 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
- Ensure your butter and eggs are at room temperature for best results.
- Do not overmix the batter to prevent tough cupcakes.
- For a stronger peppermint flavor, add an extra 1/4 teaspoon of peppermint extract to the batter.
- If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American