Name: Peppermint Mocha Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 24
Ingredients: Instant espresso powder - 3 tablespoons; Hot water - 1 tablespoon; All-purpose flour - 1 ¼ cups; Unsweetened cocoa powder - ½ cup; Baking powder - 2 teaspoons; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Unsalted butter, softened - 6 tablespoons; Firmly packed dark brown sugar - ½ cup; White sugar - ¼ cup; Egg, at room temperature - 1 large; Vanilla extract - 2 teaspoons; Peppermint extract - 1 teaspoon; Strongly brewed coffee, cooled to room temperature - ½ cup; Buttermilk, at room temperature - ½ cup; Semisweet chocolate chips (such as Ghiradelli® 60% Cacao) - ½ cup

Ingredients for - Peppermint Mocha Cupcakes

1. Instant espresso powder 3 tablespoons

2. Hot water 1 tablespoon

3. All-purpose flour 1 ¼ cups

4. Unsweetened cocoa powder ½ cup

5. Baking powder 2 teaspoons

6. Baking soda 1 teaspoon

7. Salt ½ teaspoon

8. Unsalted butter, softened 6 tablespoons

9. Firmly packed dark brown sugar ½ cup

10. White sugar ¼ cup

11. Egg, at room temperature 1 large

12. Vanilla extract 2 teaspoons

13. Peppermint extract 1 teaspoon

14. Strongly brewed coffee, cooled to room temperature ½ cup

15. Buttermilk, at room temperature ½ cup

16. Semisweet chocolate chips (such as Ghiradelli® 60% Cacao) ½ cup

How to cook deliciously - Peppermint Mocha Cupcakes

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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

6 . Stage

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.