Skip to content

Peppermint Mocha Cupcakes


Ingredients

3 tablespoons instant espresso powder

3 tablespoons instant espresso powder

1 tablespoon hot water

1 tablespoon hot water

1 ¼ cups all-purpose flour

1 ¼ cups all-purpose flour

½ cup unsweetened cocoa powder

½ cup unsweetened cocoa powder

2 teaspoons baking powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon salt

6 tablespoons unsalted butter, softened

6 tablespoons unsalted butter, softened

½ cup firmly packed dark brown sugar

½ cup firmly packed dark brown sugar

¼ cup white sugar

¼ cup white sugar

1 large egg, at room temperature

1 large egg, at room temperature

2 teaspoons vanilla extract

2 teaspoons vanilla extract

1 teaspoon peppermint extract

1 teaspoon peppermint extract

½ cup strongly brewed coffee, cooled to room temperature

½ cup strongly brewed coffee, cooled to room temperature

½ cup buttermilk, at room temperature

½ cup buttermilk, at room temperature

½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)

½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.

Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.

Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.

Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.

Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.

Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.

Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.

Spoon batter into the prepared cups, filling each line just over 1/2 full.

Spoon batter into the prepared cups, filling each line just over 1/2 full.

Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.

Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.

Cook’s Note:

Make sure not to overfill your cupcakes liners, as these cupcakes rise substantially while baking.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *