by Roxana Leave a Comment
This holiday season delight your guests with these peppermint mocha cupcakes with chocolate buttercream frosting. Easy to make, moist and tender, bursting with both peppermint and mocha flavor and topped with the most delicious chocolate buttercream frosting!
I’ve been itching to start on my Christmas baking for at least a month now! I may have given you a warning a few weeks ago. Christmas is by far my favorite time of the year and although I do my fair share of baking throughout the year when it comes to holidaybaking I go the extra mile!
That is the fun thing about Christmas baking (actually any kind of holiday or special occasion). You can go all out or keep it simple. I may have 50 types of sweet treats on Chrismas day but my decorating skills are still at the preschool level.
And I’m OK with that. And so is my family! They get to eat the gazillion of sweet treats and Iget to bake more than I do the rest of the year. It’s a win-win!
And these peppermint mocha cupcakes with chocolate buttercream frosting are a blue ribbon type of winner! I had to “hide” a few away in the freezer to have some leftovers otherwise all 18 of them would be gone by now!
Peppermint mochas are a holiday favorite drink and the idea of turning my obsession into an easy to make cupcake, well, let’s just say I didn’t mind the extra dirtydishes.
For the peppermint mocha cupcakes, you willneed the basic ingredients for cupcakes and a few extra that will that your go-to cupcake to the next level.
Butter, eggs, sugar, leaveners, and flour are most likely the main ingredientsin dessert baking, but for these peppermint mocha cupcakes, you will also need brown sugar, peppermintextract, instant coffee and International Delight Peppermint Mocha coffee creamer.
The additionof brown sugar keeps the cupcakes moist longer. No one wants a dry, crumbly cupcake! These cupcakes are moist and tender and bursting with flavor.
Flavor comes from the addition of peppermintextract,International Delight Peppermint Mocha coffee creamer and of course instant coffee! You can’t have peppermint mocha cupcakes without the coffee!
For my cupcakes, I added only 1 teaspoon of instant coffee and the coffee flavor was barely there. You can add as much as 1 tablespoon or completely leave it out if you’re not a fan of coffee.
Keep in mind also that peppermint extract is a very powerfulextract, a few drops will go a long way!
Thechocolate buttercream frosting is to die for! I could have eaten it with a spoon straight from the mixing bowl until it was all gone!
For the frosting, you need butter, powder sugar, unsweetened cocoa powder, instant coffee, peppermintextract andInternational Delight Peppermint Mocha coffee creamer.
Just like in the cupcake batter, you can add instant coffee as little or as much as you prefer.
The same goes for the peppermintextract!
Peppermint mocha cupcakes with chocolate buttercream frosting recipe
Roxana Yawgel
Yields 18 cupcakes
This holiday season delight your guests with these peppermint mocha cupcakes with chocolate buttercream frosting. Easy to make, moist and tender, bursting with both peppermint and mocha flavor and topped with the most delicious chocolate buttercream frosting!
20 minPrep Time
20 minCook Time
40 minTotal Time
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Ingredients
- 1 cup butter, room temperature
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 eggs, room temperature
- 1/2 teaspoon peppermint extract
- 2 1/3 cups (280 grams) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon to 1 tablespoon instant coffee (optional)
- 2/3 cup International Delight Peppermint Mocha coffee creamer
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 1 cup unsweetened baking cocoa
- 1/4 teaspoon peppermint extract
- 1 teaspoon instant coffee (optional)
- 2-4 tablespoons International Delight Peppermint Mocha coffee creamer
Peppermint mocha cupcakes
Chocolate buttercream frosting
Instructions
- Heat the oven to 350F.
- Place cupcake paper baking cups into 18 cupcake cups. Set aside.
- In a mixing bowl, add the butter. With the paddle attachment on, beat on low speed for 30 seconds.
- Add the sugars and beat until light and fluffy.
- Beat in the eggs, one at a time, followed by the peppermint extract.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt and instant coffee.
- Add the dry ingredients to the mixing bowl alternately with the coffee creamer.
- Stir until just combined.
- Spoon the batter into the prepared cupcake cups and bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the baked cupcakes from the oven, leave to cool in the pan for 10 minutes before removing to cool completely in wire racks.
- To make the frosting, add the butter to the mixing bowl.
- With the paddle attachment on, beat the butter until light and fluffy, about 2 minutes.
- Slowly, 1/2 cup at a time, beat in the powdered sugar followed by the cocoa powder.
- The frosting will be stiff.
- Stir in the peppermint extract and instant coffee.
- Slowly pour enough International Delight Peppermint Mocha coffee creamer to reach your desired consistency.
- Spoon the frosting into a piping bag fitted with a decorating tip and decorate the cupcakes.
- Add sprinkles or crushed candy cane if desired.
Chocolate buttercream frosting
7.6.8
688
http://atreatsaffair.com/peppermint-mocha-cupcakes-with-chocolate-buttercream-frosting-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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