Peppermint Mocha Cupcakes

Everyone loves cupcakes. Even though it seems we were a bit oversaturated with cupcakes throughout the past few years between the hoards of cupcake bakeries and scripted reality television shows that followed them, people still love to eat and make them. It’s not a mystery, cupcakes are much easier to make and transport than a full-sized cake and they are the perfect adorable portion. Every time I share a cupcake recipe on my Pinterest or Facebook, it always gets way more likes or repins than usual. This one pin comparing different cupcake decorating tips got over 2,600 repins! I usually get 30 repins if I’m lucky. So, I’ve determined that cupcakes are still well-adored.

Today’s cupcake recipe is perfectly festive and flavorful, and looks quite heavenly if I do say so myself. It’s your favorite seasonal coffee shop drink in cupcake form. What’s not to love about that??

How to make

Peppermint Mocha Cupcakes

Yield: 15 cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Celebrate winter with these beautiful Peppermint Mocha Cupcakes which taste better than your favorite coffee shop drink!

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:

1. Preheat oven to 350°F. Line 2 standard muffin pans with 15 paper cupcake liners.
2. 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.
3. 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:

1. 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.
2. 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.

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias