Deep chocolate cupcakes flavored with peppermint and , topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle.
I’ve had this cupcake idea up my sleeve for months. And I was going to wait until after Thanksgiving to make them. After our belies are filled with turkey and when music is “allowed” to be played. (Mind you – I’ve been listening to holiday jingles for the past two weeks. No shame.)
But I couldn’t hold myself back anymore. I wanted a deep, dark chocolate cupcake with peppermint candies, swirls of mocha and chocolate drizzles. How can one honestly resist? Just look at all of this chocolate! Peppermint mochas are a seasonal favorite, but the combination of chocolate, mint, and coffee is on my mind all year long. Surely you remember these minty mocha cookies from August, right?
However, there is just something about this delectable combination of flavors when the snow is falling, family is gathered, and presents are under the tree. Nothing compares to sipping on a warm peppermint mocha during Christmas time. Unless, of course, you’re eating peppermint mocha in the form of a cupcake. NOTHING compares to that.
What we have here is a homemade chocolate cupcake (Death by Chocolate Cupcakes), enhanced with a touch of instant coffee and peppermint extract. The cupcakes are intensely chocolate flavored. The peppermint extract hiding inside the cupcakes is faint and is a complimentary background flavor to the light taste of coffee and powerful taste of chocolate.
Piled on top of that super-moist cupcake is a mountain of peppermint vanilla frosting. Just my simple vanilla frosting recipe flavored with a drop of peppermint extract. I finish them off with a simple chocolate drizzle (just pure melted chocolate) and sprinkles of crushed candy canes. And my, my, my. Aren’t they just fabulous? Better than I had hoped!
Let’s talk about how I messed up the first batch of these cupcakes. I was in a rush and I cheated. Something you should never do when you’re baking from scratch, especially chocolate cupcakes.
Baking science alert:
If you read my Death by Chocolate Cupcake recipe, you will notice that a lot of the ingredients must be at. Ingredients incorporate into batter much moreeasily if they’re at similar temperatures. Furthermore, using varied temperature ingredients (warm melted butter, cold buttermilk) may have a negative effect on the way your ingredients bond and trap air inside the baked good – this will, in turn, produce dense cookies, cakes, muffins, etc. When a recipe calls for a particular temperature of your ingredient, make sure you listen.
I also ask that you use a light hand when mixing the cupcake batter. Overmixing will develop the gluten in your batter. Apparently I was quite angry with my first cupcake batter and mixed with force. If you don’t listen to me about the about the temperature of your ingredients and you overmix the batter, the right cupcake is what you will get. (By the way, that mushroom top was crispy.)
If you do listen to me, this is what you will get. Soft, beautifully crinkled cupcakes. Bringing ingredients to room temperature does take extra time, but if you want a good chocolate cupcake from scratch, then you’ll have to follow the recipe’s instructions. Just try to plan ahead. I typically put out my buttermilk, eggs, and butter (for the frosting) one hour before I begin.
Let’s discuss the frosting. Because what’s a cupcake without frosting? It’s called a muffin. And this is notbreakfast, it’s dessert. The frosting is my favorite vanilla frosting recipe. You’ll need butter, powdered (confectioners’) sugar, cream, vanilla extract, and a dash of salt. Beat it all until it’s fabulously creamy and smooth. To this creamy mixture, I add a touch of peppermint extract. Not too much – I don’t want the frosting to taste like mint. I want it to taste like buttery rich vanilla frosting with a hint of mint.
Mint is a very powerful flavor, so be a little cautious when adding it. A little goes a long way.
Pile the frosting high on top of your mocha minty cupcakes. I use a Wilton 1M swirl to pipe my frosting. For the chocolate drizzle, I simply melted 4 ounces of semi-sweet chocolate and drizzled it on top of each one. Finish the cupcakes off with a toss of crushed candy canes on top.
I’m not sure if I can pick a favorite part of today’s festive dessert. The fudgy mocha mint cupcakes? The peppermint scented vanilla frosting? The extra chocolate on top? The crunchy candy canes? Please don’t make me choose, I
want need it all. It’s the perfect cupcake for those who have flavor A.D.D.
This is the cupcake to wow all of your holiday guests this year. It’s the show-stopping cupcake to bring to. The decadent cupcake to fuel your shopping, decorating, and gift wrapping. And it’s most certainly the perfect cupcake to share with your loves. ♥ Kevin enjoyed every bite. No crumb left behind. (and the guy doesn’t even like coffee!)
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SAVEPeppermint Mocha Cupcakes
Deep chocolate cupcakes flavored with peppermint and coffee, topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle. Your favorite holiday beverage in cupcake form!
yield: 12 CUPCAKES
prep time: 30 MINUTES
total time: 50 MINUTES, PLUS COOLING
Ingredients:
CUPCAKES
- 1/2 cup (115g) unsalted butter
- 2 ounces semi-sweet baking chocolate
- 1 heaping Tablespoon instant coffee*
- 1/2 cup (64g) (not Dutch processed)
- 3/4 cup (95g) all-purpose flour* (careful not to overmeasure)
- 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) light
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup (120ml) buttermilk*
PEPPERMINT VANILLA FROSTING
- 1 cup (230g) unsalted butter, softened to room temperature
- 3-4 cups (360-480g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream*
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- salt, to taste
CUPCAKE DECOR
- 4 ounces semi-sweet baking chocolate, melted
- crushed candy canes
Directions:
For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over on the stovetop. Stir until combined, then mix in the instant coffee. Set aside to slightly cool.
In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the frosting: beat softened butter on medium speed with an electric or . Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and peppermint extract with the mixer running. Increase to and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (1/4 teaspoon).
Decorate the cupcakes: Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. Drizzle with melted chocolate. Top with crushed candy canes right before serving.
*Use instant coffee, not coffee grounds.
*Using cake flour instead of all-purpose flour is OK. I find the cupcakes to be slightly softer using cake flour.
*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes until curdled.
*Using milk or half-and-half instead of heavy cream for the frosting is OK. However, your frosting won’t be as creamy.
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