Description: Indulge in the festive flavors of the holidays with these decadent Peppermint Mocha Cupcakes. Moist chocolate cupcakes are infused with peppermint and coffee, topped with a rich mocha frosting, and garnished with crushed candy canes and chocolate shavings. These cupcakes are the perfect treat for Christmas parties, winter gatherings, or simply to satisfy your sweet tooth during the colder months.
Why You’ll Love This Recipe:
- Festive Flavors: The combination of chocolate, coffee, and peppermint creates a delightful holiday taste experience.
- Moist and Tender: The cupcakes are incredibly moist thanks to the addition of oil, milk, and coffee in the batter.
- Rich and Creamy Frosting: The mocha frosting is decadent and flavorful, perfectly complementing the cupcakes.
- Easy to Make: The recipe is straightforward and easy to follow, making it perfect for both beginner and experienced bakers.
- Perfect for Sharing: These cupcakes are great for bringing to parties, potlucks, or gifting to friends and family.
Introduction
The holidays are a time for warmth, joy, and, of course, delicious treats. These Peppermint Mocha Cupcakes capture the essence of the season with their rich chocolate flavor, invigorating coffee notes, and refreshing peppermint twist. The combination of these flavors evokes memories of cozy nights by the fire, sipping on a warm peppermint mocha.
These cupcakes are more than just a sweet treat; they’re an experience. The moist, tender crumb of the chocolate cupcake melts in your mouth, followed by the invigorating flavor of coffee and the refreshing coolness of peppermint. The rich mocha frosting adds another layer of decadence, while the crushed candy canes and chocolate shavings provide a festive touch and a satisfying crunch.
Whether you’re hosting a holiday party, baking for a special occasion, or simply want to treat yourself, these Peppermint Mocha Cupcakes are sure to impress. They’re easy to make, bursting with flavor, and guaranteed to bring a smile to everyone’s face. So, gather your ingredients, preheat your oven, and let’s bake some holiday magic!
Ingredients:
For the Cupcakes:
- 1 and 2/3 cups all-purpose flour (about 208 grams): Provides structure to the cupcakes.
- 1/2 cup unsweetened cocoa powder (about 40 grams): Adds rich chocolate flavor and color. Use a good quality cocoa powder for the best result.
- 1 tsp baking soda: Helps the cupcakes rise and creates a light, airy texture.
- 1/4 tsp salt: Enhances the flavors of the other ingredients.
- 1/2 cup vegetable oil (about 120 ml): Contributes to the moistness of the cupcakes. Canola or sunflower oil also works well.
- 1 cup granulated sugar (about 200 grams): Adds sweetness and helps to create a tender crumb.
- 1/2 cup light brown sugar, packed (about 100 grams): Adds a caramel-like flavor and contributes to the moistness.
- 1 large egg: Binds the ingredients together and adds richness.
- 1 cup whole milk (about 240 ml): Adds moisture and helps to create a smooth batter.
- 2 tsp vanilla extract: Enhances the overall flavor of the cupcakes.
- 1 tsp peppermint extract: Provides the signature peppermint flavor. Be careful not to add too much, as it can be overpowering.
- 1/2 cup strong brewed coffee (about 120 ml): Adds a subtle coffee flavor and enhances the chocolate notes.
- 1/2 cup hot water (about 120 ml): Helps to dissolve the cocoa powder and create a smooth batter.
For the Mocha Frosting:
- 1 cup unsalted butter, softened (2 sticks or about 226 grams): Forms the base of the frosting and provides richness. Make sure the butter is softened but not melted.
- 3 and 1/2 cups powdered sugar (about 420 grams): Adds sweetness and structure to the frosting.
- 1/4 cup unsweetened cocoa powder (about 20 grams): Adds chocolate flavor and color to the frosting.
- 2 tsp vanilla extract: Enhances the overall flavor of the frosting.
- 2 tbsp brewed coffee: Adds a subtle coffee flavor and complements the chocolate.
- 1/4 tsp peppermint extract: Provides a hint of peppermint to the frosting.
- 1/4 cup heavy cream (about 60 ml): Adds moisture and helps to create a smooth, creamy frosting.
For Garnish:
- Crushed candy canes: Adds a festive touch, a pop of peppermint flavor, and a delightful crunch.
- Chocolate shavings: Adds a sophisticated look and enhances the chocolate flavor.
Preparation:
Step 1: Preheat oven to 350°F (175°C). Prepare your muffin pan by lining a 12-count muffin pan with cupcake liners. This ensures the cupcakes don’t stick and are easy to remove. It also creates a nice presentation.
Step 2: In a medium-sized mixing bowl, combine the dry ingredients. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking is crucial because it evenly distributes the ingredients and breaks up any lumps in the cocoa powder, which results in a uniform texture in the final product.
Step 3: In a large mixing bowl, mix the wet ingredients. Combine the vegetable oil, granulated sugar, and brown sugar. Beat with an electric mixer (or whisk vigorously by hand) until the mixture is smooth and well combined. This creaming process is important for incorporating air into the batter, which contributes to a lighter and fluffier cupcake. Add the egg, milk, vanilla extract, and peppermint extract to the sugar mixture. Mix until everything is thoroughly combined.
Step 4: Incorporate the coffee and hot water. Stir the brewed coffee and hot water into the wet ingredients, mixing until smooth. The hot water helps to bloom the cocoa powder, intensifying its flavor and creating a richer chocolate taste.
Step 5: Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. It’s important not to overmix the batter, as this can develop the gluten in the flour, resulting in tough cupcakes. Mix until the dry ingredients are just moistened.
Step 6: Fill cupcake liners and bake. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. This indicates that the cupcakes are cooked through without being dry.
Step 7: Cool the cupcakes completely. Remove the cupcakes from the muffin pan and transfer them to a wire rack to cool completely before frosting. Frosting warm cupcakes will cause the frosting to melt and slide off.
Step 8: Prepare the mocha frosting. While the cupcakes are cooling, make the frosting. In a large mixing bowl, beat the softened butter until it is light and creamy. Gradually add the powdered sugar and cocoa powder, beating until well combined. Add the vanilla extract, brewed coffee, and peppermint extract. Beat until smooth. Gradually add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. Continue to beat until the frosting is light and fluffy.
Step 9: Frost and garnish the cupcakes. Once the cupcakes are completely cool, frost them with the mocha frosting. You can use a piping bag for a decorative swirl or simply spread the frosting with a knife or spatula. Garnish the frosted cupcakes with crushed candy canes and chocolate shavings.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve these cupcakes as a dessert at holiday parties, gatherings, or family meals.
- Pair them with a warm cup of coffee or hot chocolate for the ultimate holiday treat.
- Package them in festive boxes or containers to give as gifts to friends, family, or neighbors.
- Serve them at a cupcake bar or dessert table for a variety of flavor options.
- Enjoy them as a special treat on a cold winter day.
Tips:
- Use high-quality cocoa powder for the best chocolate flavor.
- Don’t overmix the cupcake batter, as this can result in tough cupcakes.
- Make sure the butter for the frosting is softened but not melted.
- Adjust the amount of peppermint extract to your preference.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Prep Time:
20 minutes
Cook Time:
18-21 minutes
Total Time:
Approximately 1 hour (including cooling time)
Nutritional Information (per cupcake):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 350-400
- Protein: 3-4 grams
- Sodium: 150-200 mg
Conclusion
These Peppermint Mocha Cupcakes are a delightful treat that perfectly captures the essence of the holiday season. The combination of chocolate, coffee, and peppermint creates a symphony of flavors that will tantalize your taste buds and leave you wanting more. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to impress. So, gather your ingredients, put on your favorite holiday music, and bake a batch of these delicious cupcakes to share with your loved ones. They’re sure to become a new holiday tradition!
Questions and Answers:
Q1: Can I use a different type of flour for these cupcakes?
A: While all-purpose flour is recommended for the best results, you can substitute it with a gluten-free all-purpose flour blend if needed. Keep in mind that the texture of the cupcakes may be slightly different. If you want to use cake flour, you should remove about 2 tablespoons of flour per cup, and replace the amount you removed with cornstarch.
Q2: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake the cupcakes up to 2 days in advance and store them in an airtight container at room temperature. Wait to frost them until closer to serving time. The frosting can also be made a day in advance and stored in the refrigerator. Just be sure to bring it to room temperature and rewhip it before using.
Q3: Can I use a different type of milk?
A: Yes, you can substitute the whole milk with other types of milk, such as 2% milk, almond milk, or soy milk. The texture of the cupcakes may be slightly different depending on the type of milk you use. Whole milk is recommended for a richer, more tender cupcake.
Q4: What if I don’t have peppermint extract?
A: If you don’t have peppermint extract, you can use peppermint oil instead. Be sure to use it sparingly, as peppermint oil is much more potent than peppermint extract. You can also skip the peppermint altogether and simply make mocha cupcakes. Alternatively, you can infuse the milk with peppermint tea bags for a subtle peppermint flavor. Steep the tea bags in the warm milk for about 10 minutes, then remove the tea bags before using the milk in the recipe.
Q5: How do I prevent the candy canes from melting or becoming sticky on top of the cupcakes?
A: To prevent the crushed candy canes from melting or becoming sticky, add them to the cupcakes just before serving. You can also lightly coat the crushed candy canes with a thin layer of powdered sugar to help absorb any moisture. Storing the cupcakes in a cool, dry place will also help prevent the candy canes from melting. You can also temper chocolate and then crush that and sprinkle on top as an alternative.
