Ingredients
For the cupcakes:
- 1 cup granulated sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup plus 1 tablespoons unsweetened cocoa powder, sifted
- 2 teaspoons instant espresso powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg, at room temperature
- 1/4 teaspoon vanilla extract
- 1/2 cup hot plain coffee
For the peppermint frosting:
- 2 sticks unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon fine salt
For decorating:
- Crushed candy canes
Directions
For the cupcakes:
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Preheat oven to 350°F. Line 2 standard muffin pans with 15 paper cupcake liners.
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In a medium bowl whisk the sugar, flour, cocoa, espresso powder, baking powder, and salt. In a liquid measuring cup whisk together the milk, oil, egg, and vanilla. Add to the dry ingredients and whisk vigorously until the batter comes together. Add the coffee and stir until combined.
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Fill each cupcake liner three-quarters full with batter. Bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
For the frosting:
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In a large bowl, use an electric mixer to beat the butter on medium-high speed until light and fluffy, about 2 minutes. Add the powdered sugar, vanilla, peppermint extract, and cream with the mixer on low speed. Beat until incorporated then increase speed to high and beat for 3 minutes, or until ultra light and creamy. Add additional powdered sugar if frosting is too thin or additional cream if too thick.
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Scoop the frosting into a large piping bag fitted with a plain open tip, such as the Ateco 804 or 806. Pipe the frosting onto the cooled cupcakes. Sprinkle with crushed candy canes. Serve or store in an airtight container in the fridge for up to five days. Bring to room temperature before serving if desired.
I love a good cupcake!! These are so perfect for Christmas. I don’t drink coffee — but I’m pretty sure I couldn’t mind eating it with frosting on top 😉
Can I ask where you get instant espresso powder? I’ve checked the coffee aisle in my local grocery stores and haven’t found any. Any suggestions? Thanks!
I usually get it at Sur la Table, Williams Sonoma, or Whole Foods but you can also order it online from King Arthur Flour or Amazon. If you can’t find it anywhere you can substitute with 3 teaspoons of instant coffee, though I really prefer the taste of the espresso powder.
Love peppermint mocha! Must have these cupcakes!!
Cupcakes will never get old in my mind! These are awesome and I LOVE the mocha!
Denise – I was able to find it in my small Kroger… it was Medaglio D’Ora brand. It was the only brand on the shelves, and was rather hard to spot.
These cupcakes look so fabulous!!
they look yummy!
The ingredients mention equal quantities of baking power and baking soda, but the baking soda isn’t mentioned in the directions. Does it get added with the rest of the dry ingredients, or was it listed by accident?