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Peppermint Mocha Cupcakes
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Decadent chocolate peppermint coffee cupcakes, topped with fluffy whipped cream or vanilla buttercream.
Ingredients:
  • 3 tablespoons instant espresso powder
  • 1 tablespoon hot water
  • 1.25 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 0.5 cup firmly packed dark brown sugar
  • 0.25 cup white sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 0.5 cup strongly brewed coffee, cooled to room temperature
  • 0.5 cup buttermilk, at room temperature
  • 0.5 cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line 2 cupcake pans with paper liners.
  • Combine espresso powder and hot water in a measuring cup, stirring until fully dissolved. Set aside for later use.
  • Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl, whisk until perfectly mixed.
  • In a large bowl, use an electric mixer to cream together butter, brown sugar, and white sugar until light and fluffy. Add egg and mix thoroughly. Stir in espresso mixture, vanilla, and peppermint extract. Add 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee gently. Add another 1/3 of the dry ingredients and mix until just combined. Pour in buttermilk and mix gently. Stir in the remaining dry ingredients until just combined. Carefully fold in chocolate chips. Avoid overmixing.
  • Fill the prepared cups with the batter, slightly exceeding half full lines.
  • Bake the cupcakes in the preheated oven for 15 to 20 minutes or until they spring back lightly when touched. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

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