Peppermint Mocha Cupcakes
Can you tell that I’m obsessed with my new vintage measuring spoons from Cost Plus World Market? Note to Self: Don’t try eating crème brûlée with the tablespoon, a half sphere spoon is unexpectedly very difficult to eat from. But enough about crème brûlée!
It’s December 1st, everyone. This is a very special day… Besides the fact that I am finally getting my hair done after one too many weeks, I am also allowing myself to start ordering seasonal coffee drinks, decorating the house, and watching Elf, A Christmas Carol, Love Actually, How The Grinch Stole Christmas, and Family Stone on repeat until December 26th. ‘Tis the season to be merry! Oh, did I also mention it is my birthday in one week?
Lately, my thoughts are consumed with Christmas baking, crafts, and festivities! I literally catch myself smiling way too big on my way to work because I can’t stop singing Christmas tunes and thinking Christmas thoughts… It really is the best time of the year!
My first holiday beverage of choice is a Peppermint Mocha. Now since today marks the official day I can consume a Peppermint Mocha, I obviously baked Peppermint Mocha Cupcakes for the occasion. I used an Annie’s Eats original. This is my go-to blogger for cupcakes… Her blog inspired me to make Swiss Meringue Buttercream when I was still fairly new to creative baking, Hummingbird Cupcakes, Banana Split Cupcakes, and Chocolate Chip Cookie Dough Cupcakes, to name a few that I’ve posted on my blog….
Every cupcake recipe is light, moist, and rises perfectly. And these Peppermint Mocha Cupcakes are no exception. I’m not even a huge cupcake fan and I couldn’t help but scarf down a single cupcake without the frosting because the cake itself was so deliciously perfect.
Start December off on a good note; buy a Peppermint Mocha and then buy the ingredients to make these adorable Peppermint Mocha Cupcakes.
Peppermint Mocha Cupcakes recipe from Annie’s Eats:
For the cupcakes:
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2-3 tsp. espresso powder
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
For the frosting:
6 large egg whites
1¾ plus 2 tbsp. granulated sugar
1½ cups (3 sticks) unsalted butter, at room temperature
4 tsp. peppermint extract
1-2 tsp. vanilla extract
- 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, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until smooth again, about 3-5 minutes more. Stir in the peppermint and vanilla extracts and mix just until incorporated.
**Note: Instead of using Swiss Meringue Frosting, I made a large batch of Chantilly Cream and substituted half the vanilla extract for peppermint extract.