Description
Celebrate the holiday season with these delightful Peppermint Mocha Cupcakes, featuring a rich chocolate coffee-flavored cake infused with peppermint extract and topped with a creamy mocha buttercream frosting garnished with festive crushed candy canes and chocolate shavings.
Ingredients
Scale
Cake Ingredients
- 1 and 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup strong brewed coffee
- 1/2 cup hot water
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 and 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 2 tbsp brewed coffee
- 1/4 tsp peppermint extract
- 1/4 cup heavy cream
- Crushed candy canes, for garnish
- Chocolate shavings, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine evenly and eliminate lumps.
- Mix Wet Ingredients: In a large bowl, combine vegetable oil, granulated sugar, and light brown sugar, mixing until smooth. Then add the egg, whole milk, vanilla extract, and peppermint extract, mixing until well integrated.
- Add Coffee and Water: Stir in the brewed coffee and hot water into the wet mixture until the batter is smooth and well blended to enhance the mocha flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make cupcakes dense.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners and bake in the preheated oven for 18-21 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cupcakes: Allow the cupcakes to cool completely on a wire rack before applying the frosting, ensuring the frosting won’t melt and slide off.
- Prepare the Frosting: Beat softened unsalted butter until creamy. Gradually add powdered sugar, unsweetened cocoa powder, vanilla extract, brewed coffee, peppermint extract, and heavy cream. Continue to beat until the frosting is light and fluffy.
- Frost and Garnish: Frost the cooled cupcakes generously with the mocha peppermint buttercream. Finally, garnish with crushed candy canes and chocolate shavings for a festive touch.
Notes
- Use freshly brewed strong coffee for the richest mocha flavor.
- Be careful not to overmix the batter to keep cupcakes light and fluffy.
- For a more intense peppermint flavor, adjust the peppermint extract slightly, but avoid adding too much to prevent overpowering the coffee taste.
- If you don’t have heavy cream, you can substitute with whole milk, but the frosting will be less rich.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
