Peppermint Mocha Cupcakes
It’s that time of year. Every coffee place imaginable is coming out with peppermint mochas and the pumpkin lattes fall to the wayside. Even one of our local chains who has mint mochas all year round is advertising their two seasonal flavors: peppermint mochas with dark chocolate and one with white. And while the dark chocolate peppermint mocha sounds amazing, I still laugh at it being a “seasonal drink”. In what way is peppermint seasonal exactly? But that’s not really the point. The point is, I finally made a cupcake with coffee in it.
I honestly cannot believe this took so long. I am a full-blown coffee addict, but I am only 21 and in college so it’s completely expected. So I took advantage of this and the fact that I’m still young enough to have a kick ass metabolism, and made some delicious peppermint mocha cupcakes.
These are seriously delicious. The coffee is subtle and really just enhances the depth of the chocolate and the mint blends in so well and doesn’t overpower the other flavors. The white chocolate in the frosting is amazing and really goes with the cake. The cake itself is moist and light and absolutely my favorite chocolate cupcake recipe.
All 20 of these are already gone, so I’d say they’ve earned the roommate seal of approval.
Ingredients
- 2 cups sugar
- 1 3/4 cup flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup hot coffee (very strong) + 1 tsp espresso powder
- 1 stick (1/2 cup) butter
- 1/2 cup white chocolate chips
- 2 tbsp cold coffee
- 2-3 cups powdered sugar
- 1/2 tsp peppermint extract
Instructions
- Preheat oven to 350F. Line 2 muffins pans with cupcake papers and set aside.
- In a large bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add in eggs, milk, oil and extracts. Beat with an electric mixer on medium speed for 2 minutes. Pour in boiling water and whisk to combine. Batter will be thin.
- Fill each cupcake paper 2/3 of the way full with batter and bake for 15-17 minutes, until a toothpick comes out clean. Let cool completely before frosting.
- To make frosting melt the white chocolate and cream together with butter, then stir in the coffee
- Slowly add the powdered sugar until desired consistency is reached
- When cupcakes are cooled, frost and enjoy!