Name: Peppermint Mocha Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 45 min
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; 1 teaspoon baking soda; 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)

Peppermint Mocha Cupcakes

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Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!

Submitted by Kim

Published on January 11, 2021

Prep Time:

25 mins

Cook Time:

15 mins

Additional Time:

5 mins

Total Time:

45 mins

Servings:

Yield:

24 cupcakes

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Ingredients

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Original recipe (1X) yields 24 servings

3 tablespoons instant espresso powder
1 tablespoon hot water
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup firmly packed dark brown sugar
¼ cup white sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon peppermint extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup buttermilk, at room temperature
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.
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.
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.
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)

103	Calories
5g	Fat
15g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 103
% Daily Value *
Total Fat 5g	6%
Saturated Fat 3g	14%
Cholesterol 16mg	5%
Sodium 153mg	7%
Total Carbohydrate 15g	6%
Dietary Fiber 1g	4%
Total Sugars 9g
Protein 2g	3%
Vitamin C 0mg	0%
Calcium 39mg	3%
Iron 1mg	4%
Potassium 79mg	2%

* 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.

Peppermint Mocha Cupcakes

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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