Why Make This Amazing Peppermint Mocha Cupcakes 1 recipe
If you’re looking for a delightful treat that perfectly marries festive flavors with comforting sweetness, look no further than these Amazing Peppermint Mocha Cupcakes. The rich chocolate cupcake base, infused with deep coffee notes and a refreshing hint of peppermint, makes these cupcakes an ideal choice for any occasion. Whether you’re celebrating the holiday season, hosting a cozy gathering, or simply indulging yourself with something sweet, these cupcakes offer a whimsical taste experience that’s sure to please anyone’s palate. Plus, the vibrant crushed candy canes on top provide a delightful crunch and an eye-catching finish!
How to Make Amazing Peppermint Mocha Cupcakes 1 recipe
Crafting these amazing cupcakes is both fun and rewarding. The process involves straightforward steps and commonly found ingredients, meaning you don’t have to be an expert baker to impress your friends and family. With a little bit of time and some love, you’ll have velvety cupcakes topped with velvety mocha frosting, brimming with festive spirit!
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 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
Directions:
- 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.
Nutritional Information
Per cupcake:
- Calories: 400
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 75mg
- Sodium: 200mg
- Total Carbohydrates: 49g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 4g
How to Serve Amazing Peppermint Mocha Cupcakes 1 recipe
Serve these delightful cupcakes at festive gatherings or as a sweet surprise during your coffee breaks. They are perfect alongside a warm mug of cocoa or your favorite brew, enhancing that cozy, holiday vibe. For an extra touch, place each cupcake on a decorative plate and top with a small sprig of mint, creating an eye-catching presentation that will make them all the more irresistible!
How to Store Amazing Peppermint Mocha Cupcakes 1 recipe
To keep your peppermint mocha cupcakes fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you need to keep them for longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving to maintain their soft, moist texture. If you want to freeze them, wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They’ll stay fresh for up to three months—just thaw at room temperature when you’re ready to enjoy a treat!
Expert Tips for Perfect Amazing Peppermint Mocha Cupcakes 1 recipe
- Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better mixing and a fluffier texture.
- Don’t Overmix: Once you combine your wet and dry ingredients, mix gently just until combined. Overmixing can lead to denser cupcakes.
- Cool Completely Before Frosting: Allow your cupcakes to cool completely before adding frosting to prevent it from melting and losing its shape.
- Customize the Candy Cane Garnish: For a fun twist, use crushed chocolate oreos or festive sprinkles for decoration instead of candy canes.
Delicious Variations
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend for a celiac-friendly treat.
- Experiment with Flavors: Swap peppermint extract for orange or almond extract for a delightful twist.
- Add Some Zing: Fold in chocolate chips or chopped nuts into the batter for added texture.
- Spice It Up: Incorporate a dash of cinnamon or mocha powder for extra warmth and flavor.
Frequently Asked Questions
1. Can I make these cupcakes ahead of time?
Yes! You can bake and frost the cupcakes a day in advance. Just store them in an airtight container in the fridge and bring them to room temperature before serving for the best taste and texture.
2. How can I make these cupcakes dairy-free?
You can substitute buttermilk with a dairy-free alternative like almond or coconut milk, and the butter can be replaced with a vegan butter or coconut oil.
3. What type of coffee should I use?
Use a strong brewed coffee for the best flavor. Espresso can also be a fantastic choice to enhance the chocolate and mocha taste.
Conclusion
These Amazing Peppermint Mocha Cupcakes offer a delightful blend of flavors that will bring a smile to anyone’s face. Their rich chocolate base and creamy frosting, topped off with a refreshing peppermint finish, make them a must-try. Get into the festive spirit, gather your ingredients, and treat yourself and your loved ones to a batch. Don’t forget to share your creations and let others enjoy this fantastic recipe! Happy baking!
Amazing Peppermint Mocha Cupcakes
Ingredients
Method
- 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.
- 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.