Peppermint Mocha Cupcakes Recipe
This recipe creates delicious peppermint mocha cupcakes with a rich and moist chocolate base. Ready in 48 min, serves 12.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Spatula
- Hand mixer
- Cooling rack
- Piping bag
- Chef's knife
- Cutting board
- Kitchen scale
- Sifter
- Wooden spoon
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2 ounces semi-sweet baking chocolate
- 1 heaping Tablespoon instant coffee*
- 1/2 cup (41g) unsweetened cocoa powder(not Dutch processed)
- 3/4 cup (94g) all-purpose flour* (spooned & leveled)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packedlight brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup (120ml) buttermilk*
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3–4 cups (360-480g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream*
- 1/4 teaspoon peppermint extract
- salt, to taste
- optional for garnish: 4 ounces melted semi-sweet baking chocolate andcrushed candy canes
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