Peppermint Mocha Cupcakes

Sometimes I try a recipe that is so yummy I just have to share. This is definitely one of those recipes. I found it on Pinterest and with a few tweaks, it's quickly become a personal favorite. I do not care for Swiss meringue frosting that the original recipe called for, so I adapted a buttercream frosting I use often instead. I also adjusted the coffee and peppermint quantities. These cupcakes are perfect for Christmas!









Peppermint Mocha Cupcakes

For the cupcakes:

2 2/3 cups all-purpose flour
2/3 cup Hershey's special dark cocoa
3 tsp. instant coffee
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup whole milk
1 cup strong brewed coffee
1 tsp. peppermint extract
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, at room temperature

For the frosting:

1 cup (2 sticks) unsalted butter, at room temperature
3 cups powdered sugar
2 Tbs. whole milk or whipping cream
2 tsp. peppermint extract
1 tsp. vanilla extract

Directions:

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together. Combine the milk, coffee and peppermint extract in a liquid measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Blend in the eggs one at a time. Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat 2 sticks of butter until smooth and creamy. Add powdered sugar one cup at a time blending well. Stir in milk. Add extracts and continue to blend until you reach the desired consistency. If you would like the red and white swirled frosting effect, remove about half of the frosting to a bowl. With the remaining frosting in the mixing bowl, add red gel coloring and mix until you have achieved the desired shade. Fit a pastry bag with a large tip. Fill one side of the pastry bag with the white frosting, and then fill in the other side with the red frosting (this does not need to be exact – just enough so that both colors are included.) Pipe a test streak until you see both colors coming out of the tip. Frost cupcakes as desired, refilling the pastry bag in the same manner as needed.

** If you want your frosting piled high, you will need to make 2 batches. If you will only be spreading the frosting on top, one batch should be plenty.