Description
A delightful treat that combines rich chocolate and coffee flavors with a refreshing hint of peppermint, perfect for any occasion.
Ingredients
- All-purpose flour: 1 ½ cups (190 g)
- Unsweetened cocoa powder: ½ cup (50 g)
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Sugar: 1 cup (200 g)
- Eggs: 2 large
- Buttermilk: ½ cup (120 ml)
- Brewed coffee: ½ cup (120 ml, cooled)
- Peppermint extract: 1 teaspoon
- Chocolate chips: ½ cup (90 g)
For the frosting:
- Unsalted butter: ½ cup (115 g), softened
- Powdered sugar: 2 cups (240 g)
- Heavy cream: 2 tablespoons (30 ml)
- Peppermint extract: ½ teaspoon
- Crushed candy canes: for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the sugar and eggs until light and fluffy, then add buttermilk, cooled coffee, and peppermint extract.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined. Fold in the chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, checking with a toothpick for doneness. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, heavy cream, and peppermint extract until fluffy.
- Frost the cooled cupcakes with the peppermint frosting.
- Garnish with crushed candy canes and serve.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze unfrosted cupcakes for up to 3 months.
- Consider using gluten-free flour or vegan substitutes for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: peppermint mocha, chocolate cupcakes, holiday dessert, baking recipe