Description
Indulge in the delightful combination of rich chocolate and refreshing peppermint with these Peppermint Mocha Cupcakes. Perfect for holiday gatherings or any time you crave a festive sweet treat!
Ingredients
Scale
Cupcake Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed strong coffee (cooled)
- 1/4 cup milk
- 1/2 teaspoon peppermint extract
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Peppermint Mocha Frosting:
- 1 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon strong brewed coffee (cooled)
- 1/2 teaspoon peppermint extract
- 1–2 tablespoons heavy cream (as needed)
- crushed candy canes or peppermint candies (for garnish)
- chocolate shavings (optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a cupcake pan with liners.
- Prepare the batter: Whisk dry ingredients. Combine coffee, milk, and peppermint. Beat butter and sugar, add eggs, vanilla, and sour cream. Alternate adding dry ingredients and coffee mixture.
- Bake: Divide batter, bake for 18–22 minutes, then cool.
- Make the frosting: Beat butter, add sugar and cocoa, mix in coffee and peppermint. Adjust consistency with heavy cream.
- Frost cupcakes: Frost cooled cupcakes and garnish with crushed candy canes and chocolate shavings.
Notes
- You can substitute Greek yogurt for sour cream.
- Adjust peppermint extract to taste.
- Cupcakes can be made a day ahead and stored in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 31g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
