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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.