Indulge in the holiday spirit with these delectable peppermint mocha cupcakes. Rich, chocolatey cupcakes infused with the warmth of coffee and the freshness of peppermint, topped off with a creamy peppermint vanilla frosting. Ideal for festive gatherings or a cozy treat by the fireplace.
The key ingredients for this recipe like semisweet baking chocolate, instant coffee, unsweetened cocoa powder, and peppermint extract might not be readily available in your pantry. While going to the supermarket, make sure to pick these up. Also, buttermilk often gets overlooked but it's essential for these cupcakes, providing a moist texture and slight tanginess that complements the sweet and minty flavors.
Ingredients for Peppermint Mocha Cupcakes
Unsalted butter: This will provide a rich, creamy base for both the cupcakes and the frosting.
Semisweet baking chocolate: The heart of any chocolate dessert, lending a deep, robust cocoa flavor.
Instant coffee: Enhances the chocolate flavor while adding a distinctive mocha touch.
Unsweetened cocoa powder: Adds extra chocolatey richness to the cupcakes.
All purpose flour: The structure of the cupcakes, it holds all the ingredients together.
Baking soda and baking powder: Leavening agents that help the cupcakes rise.
Eggs: Give the cupcakes structure and moistness.
Granulated sugar and light brown sugar: Sweeten the cupcakes, with brown sugar adding a hint of molasses flavor.
Vanilla extract and peppermint extract: Provides the main flavor profile - sweet, aromatic vanilla combined with fresh peppermint.
Buttermilk: Gives a moist, tender crumb to the cupcakes.
Confectioners’ sugar: Adds sweetness to the frosting and helps achieve a smooth, fluffy texture.
Heavy cream: Makes the frosting rich, creamy and spreadable.
Salt: Balances the sweetness in the frosting.
Crushed candy canes: For a festive garnish that adds crunch and extra peppermint flavor.
One reader, Alta Winchester says:
These peppermint mocha cupcakes are a delightful treat! The rich chocolate and refreshing peppermint flavors perfectly complement each other. The frosting is heavenly, and the crushed candy canes add a festive touch. A must-try for any cupcake lover!
Techniques Required for Making Peppermint Mocha Cupcakes
How to melt butter and chocolate: Melt the butter and chocolate together in the microwave in 30-second increments, stirring between each time, or melt over low heat on the stovetop. Stir until combined, then mix in the instant coffee. Set aside to slightly cool.
How to make the frosting: Beat softened butter on medium speed with an electric or stand mixer for about 3 minutes until smooth and creamy. Add confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract with the mixer running. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet.
How To Make Peppermint Mocha Cupcakes
Topped with a rich vanilla frosting and chocolate drizzle, these peppermint mocha cupcakes are a delightful dessert for the holidays.
Serves:
Ingredients
For the Cupcakes:
- ½cupunsalted butter
- 2ozsemisweet baking chocolate
- 1tbspinstant coffee,heaping
- ½cupunsweetened cocoa powder,not Dutch processed
- ¾cupall purpose flour,spoon & leveled
- ½tspbaking soda
- ¾tspbaking powder
- ¼tspsalt
- 2large eggs,at room temperature
- ½cupgranulated sugar
- ¼cuplight brown sugar,packed
- 1tsppure vanilla extract
- ½tsppeppermint extract
- ½cupbuttermilk
For the Peppermint Vanilla Frosting:
- 1cupunsalted butter,softened to room temperature
- 3-4cupsconfectioners’ sugar
- ¼cupheavy cream
- 1tsppure vanilla extract
- ¼tsppeppermint extract
- salt,to taste
- 4ozsemisweet baking chocolate and crushed candy canes,melted, optional for garnish
Instructions
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Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners. Set aside.
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Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring between each time. Or melt over low heat on the stovetop.
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Stir until combined, then mix in the instant coffee. Set aside to slightly cool.
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In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
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In a large bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth.
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Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix. The batter will be very thick like pudding.
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Divide the batter between 12 liners in the cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
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Allow to cool completely before frosting.
Frosting:
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Beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy.
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Add confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract with the mixer running. Increase to high speed and beat for 3 full minutes (longer beating means creamier frosting).
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Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet.
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Frost cooled cupcakes. There may be leftover frosting depending on how much is used on each cupcake.
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Drizzle with melted chocolate. Top with crushed candy canes right before serving.
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Store leftovers in the refrigerator for up to 4 to 5 days.
Nutrition
- Calories: 512.35kcal
- Fat: 31.61g
- Saturated Fat: 19.54g
- Trans Fat: 0.93g
- Monounsaturated Fat: 8.70g
- Polyunsaturated Fat: 1.31g
- Carbohydrates: 57.70g
- Fiber: 2.88g
- Sugar: 46.63g
- Protein: 4.35g
- Cholesterol: 99.30mg
- Sodium: 279.67mg
- Calcium: 64.77mg
- Potassium: 189.02mg
- Iron: 2.23mg
- Vitamin A: 229.30µg
- Vitamin C: 0.14mg
Crucial Technique Tip for Perfect Peppermint Mocha Cupcakes
When making the peppermint mocha cupcakes, ensure your butter and eggs are at room temperature before starting. This will help them blend more smoothly into the batter, resulting in a more uniform texture in your cupcakes. Additionally, when melting your chocolate, be sure to do so slowly and gently, either in the microwave in 30-second increments or over low heat on the stovetop. Overheating can cause the chocolate to seize up and become grainy, which would affect the texture of your cupcakes. Lastly, when adding the dry ingredients and buttermilk to the wet mixture, be careful not to overmix. Overmixing can lead to a denser, less tender cupcake. Just stir until the ingredients are just combined for the best results.
Time-Saving Tips for Making Cupcakes
Prep ahead: Prepare the chocolate and peppermint frosting a day in advance and store it in the refrigerator. This will save time on the day of baking.
Use quality ingredients: Using high-quality cocoa powder, chocolate, and peppermint extract will enhance the flavor, making the cupcakes taste even better.
Organize your ingredients: Before starting the recipe, measure and organize all the ingredients. This will streamline the baking process and prevent any last-minute scrambling.
Room temperature ingredients: Ensure that the eggs, butter, and buttermilk are at room temperature. This will help the ingredients blend together smoothly and reduce baking time.
Double the batch: If you're expecting a larger crowd or want to save time on future baking, consider doubling the batch and freezing the extra cupcakes for later enjoyment.
Invest in a good mixer: Using a stand mixer or electric mixer can significantly reduce the time and effort required for mixing the cupcake batter and frosting, resulting in a smoother and more consistent texture.
Bake in advance: Bake the cupcakes a day ahead and store them in an airtight container. This will allow the flavors to develop, and you can focus on decorating and serving on the day of consumption.
Multi-task: While the cupcakes are baking, use that time to prepare the frosting or clean up the kitchen. Efficiently using the baking time can save overall preparation time.
Substitute Ingredients For Peppermint Mocha Cupcakes Recipe
unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar richness and moisture to the cupcakes as butter.
semisweet baking chocolate - Substitute with cocoa powder and coconut oil: Mix 3 tablespoons of cocoa powder with 1 tablespoon of coconut oil for every ounce of semisweet baking chocolate. This will provide the chocolate flavor and moisture.
instant coffee - Substitute with espresso powder: Espresso powder can provide a more intense coffee flavor to the cupcakes.
unsweetened cocoa powder - Substitute with cacao powder: Cacao powder can be used as a healthier alternative to cocoa powder, providing a rich chocolate flavor.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra nutrients to the cupcakes.
baking soda - Substitute with baking powder: Use three times the amount of baking powder in place of baking soda.
baking powder - Substitute with buttermilk: Buttermilk can be used to replace baking powder to help the cupcakes rise.
unsweetened cocoa powder - Substitute with carob powder: Carob powder can be used as a caffeine-free alternative to cocoa powder.
granulated sugar - Substitute with honey: Honey can add sweetness and moisture to the cupcakes while providing a unique flavor.
light brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a healthier alternative to brown sugar, providing a caramel-like flavor.
pure vanilla extract - Substitute with almond extract: Almond extract can add a nutty flavor to the cupcakes.
peppermint extract - Substitute with spearmint extract: Spearmint extract can provide a similar minty flavor to the cupcakes.
buttermilk - Substitute with plain yogurt: Plain yogurt can provide the same tangy flavor and moisture as buttermilk.
unsalted butter - Substitute with cream cheese: Cream cheese can be used to make a rich and creamy frosting for the cupcakes.
confectioners’ sugar - Substitute with maple syrup: Maple syrup can be used to sweeten the frosting and add a hint of maple flavor.
heavy cream - Substitute with coconut cream: Coconut cream can provide a dairy-free alternative to heavy cream for the frosting.
semisweet baking chocolate - Substitute with cacao nibs: Cacao nibs can be used as a healthier alternative to baking chocolate, providing a rich chocolate flavor and texture.
Presentation Ideas for Festive Peppermint Mocha Cupcakes
Elevate the cupcake: Place the cupcake on a decorative plate to showcase its beauty and elegance.
Garnish with crushed candy canes: Sprinkle a touch of crushed candy canes on top of the frosting for a festive and visually appealing finish.
Drizzle with melted chocolate: Create an artistic drizzle of melted chocolate on top of the frosting to add a touch of sophistication to the presentation.
Arrange in a circular pattern: Place the cupcakes in a circular pattern on a serving platter to create a visually stunning display.
Use edible flowers as a garnish: Add a delicate touch by garnishing the plate with a few edible flowers for a pop of color and elegance.
Dust with cocoa powder: Lightly dust the plate with a sprinkle of cocoa powder to add a touch of finesse to the presentation.
Serve with a side of whipped cream: Accompany the cupcakes with a dollop of whipped cream on the side to enhance the overall visual appeal and provide a delightful contrast in flavors and textures.
Add a touch of gold leaf: For an extra touch of luxury, consider delicately placing a small piece of gold leaf on top of the frosting for an opulent and sophisticated presentation.
Use a tiered serving stand: Display the cupcakes on a tiered serving stand to create a visually stunning and professional presentation that showcases the cupcakes in an elegant manner.
Incorporate a chocolate garnish: Create a small chocolate garnish to place on top of the frosting, adding a touch of artistry and sophistication to the presentation.
Essential Tools for Baking Cupcakes
- Oven: You will need an oven to bake the cupcakes at 350 degrees Fahrenheit.
- Muffin pan: A 12-count muffin pan is used to bake the cupcakes. Line it with cupcake liners before pouring the batter.
- Microwave or Stovetop: You can use a microwave or a stovetop to melt the butter and chocolate together.
- Medium bowl: Use a medium bowl to toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
- Large bowl: A large bowl is used to whisk the eggs, sugar, brown sugar, vanilla extract, and peppermint extract together until smooth. It is also used to mix the batter.
- Whisk: A whisk is used to mix the eggs, sugar, and other ingredients until smooth.
- Electric or Stand Mixer: You can use an electric or stand mixer to beat the softened butter for the frosting until smooth and creamy.
- Measuring cups and spoons: You will need these to measure the ingredients accurately.
- Cupcake liners: These are used to line the muffin pan before pouring the cupcake batter.
- Spatula: A spatula is used to scrape the batter into the cupcake liners and to fold in the flour mixture.
- Piping bag and tip: If desired, a piping bag and tip can be used to frost the cupcakes with the peppermint vanilla frosting.
- Refrigerator: You will need a refrigerator to store any leftover cupcakes.
Storing and Freezing Peppermint Mocha Cupcakes
- Allow the cupcakes to cool completely before storing or freezing.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- If you plan to store them for longer, place the cupcakes in the refrigerator for up to 5 days.
- To freeze the cupcakes:
- Place the unfrosted cupcakes on a baking sheet and freeze until solid (about 2 hours).
- Once frozen, wrap each cupcake individually in plastic wrap or aluminum foil.
- Place the wrapped cupcakes in a freezer-safe container or ziplock bag.
- Label the container with the date and store in the freezer for up to 2-3 months.
- To thaw the frozen cupcakes:
- Remove the desired number of cupcakes from the freezer and let them thaw at room temperature for about an hour.
- Once thawed, frost the cupcakes with the peppermint vanilla frosting and decorate as desired.
- If you have leftover frosting, store it in an airtight container in the refrigerator for up to 5 days.
- Before using the refrigerated frosting, let it come to room temperature and re-whip it to restore its creamy texture.
- Avoid freezing the cupcakes with the frosting, as it may not maintain its texture and appearance after thawing.
How To Reheat Leftover Cupcakes
To reheat leftover peppermint mocha cupcakes, start by preheating your oven to 350°F (175°C). This temperature will ensure that the cupcakes warm up evenly without drying out or becoming too crispy on the edges.
Remove the cupcakes from the refrigerator and let them sit at room temperature for about 10-15 minutes. This will help the cupcakes to warm up more evenly and prevent them from becoming soggy or mushy when reheated.
Place the cupcakes on a baking sheet lined with parchment paper or a silicone mat. Make sure to space them out evenly so that the heat can circulate around each cupcake.
If the cupcakes have frosting on top, you can cover them loosely with aluminum foil to prevent the frosting from melting or burning. This will also help to keep the cupcakes moist and prevent them from drying out.
Place the baking sheet with the cupcakes in the preheated oven and bake for about 5-7 minutes, or until they are heated through. Keep an eye on them to make sure they don't overcook or burn.
Alternatively, if you only need to reheat one or two cupcakes, you can use the microwave. Place the cupcake(s) on a microwave-safe plate and heat them on high power for about 10-15 seconds, or until they are warm to the touch. Be careful not to overheat them, as this can cause the cake to become tough and rubbery.
Once the cupcakes are heated through, remove them from the oven or microwave and let them cool for a minute or two before serving. If desired, you can refresh the peppermint flavor by sprinkling a little crushed candy cane on top before serving.
If the cupcakes have been stored in the refrigerator for more than a day or two, you may want to refresh the frosting before reheating. To do this, let the cupcakes come to room temperature for about 30 minutes, then use a butter knife or offset spatula to gently spread the frosting back into place. You can also add a fresh drizzle of melted chocolate or a sprinkle of crushed candy canes to give them a fresh, festive look.
Interesting Fact About Peppermint Mocha Cupcakes
The peppermint mocha cupcakes are a delightful treat for the holiday season. They combine the rich flavors of chocolate and coffee with a refreshing hint of peppermint. These cupcakes are perfect for festive gatherings and can be a great addition to any holiday dessert spread. Enjoying these cupcakes can bring a touch of seasonal cheer to any occasion.
Is Making Peppermint Mocha Cupcakes at Home Cost-Effective?
The cost-effectiveness of this peppermint mocha cupcakes recipe largely depends on the availability and cost of ingredients. While chocolate, butter, and cocoa powder can be common pantry items, peppermint extract and candy canes may be seasonal or specialty purchases, impacting the overall cost. Considering the yield and potential for leftovers, this recipe may offer a delightful treat for a household. Rating: 8/10. Approximate cost for a household of 4: $15-$20.
Are Peppermint Mocha Cupcakes Healthy or Unhealthy?
The peppermint mocha cupcakes recipe, while delicious, is not particularly healthy. Here's why:
- The recipe contains a significant amount of butter, which is high in saturated fat.
- It uses a considerable amount of sugar, including granulated sugar, brown sugar, and confectioners' sugar, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
- The recipe calls for heavy cream, which is high in calories and fat.
- Semisweet baking chocolate and candy canes add extra sugar and calories to the cupcakes.
However, the recipe does include some healthier ingredients, such as eggs, which provide protein, and buttermilk, which is lower in fat than regular milk.
To make this recipe healthier, consider the following suggestions:
- Replace some of the butter with unsweetened applesauce or mashed avocado to reduce the saturated fat content.
- Use whole wheat flour instead of all-purpose flour to increase the fiber content and provide more nutrients.
- Reduce the amount of sugar used in the cupcakes and frosting, or experiment with natural sweeteners like honey, maple syrup, or dates.
- Swap the heavy cream in the frosting with Greek yogurt or coconut cream for a lower-fat alternative.
- Use dark chocolate (70% cocoa or higher) instead of semisweet chocolate for added antioxidants and less sugar.
- Top the cupcakes with fresh mint leaves or a dusting of unsweetened cocoa powder instead of candy canes to reduce the added sugar.
Editor's Opinion on This Peppermint Mocha Cupcake Recipe
The peppermint mocha cupcakes recipe is a delightful combination of rich chocolate, invigorating coffee, and refreshing peppermint. The moist and tender cupcakes are perfectly complemented by the creamy peppermint vanilla frosting, creating a harmonious blend of flavors. The addition of crushed candy canes adds a festive touch, making these cupcakes a delightful treat for the holiday season. The recipe's clear instructions and well-balanced flavors make it a delightful choice for both experienced bakers and those new to baking. Overall, these cupcakes are a delightful indulgence that is sure to impress and satisfy anyone with a sweet tooth.
Enhance Your Peppermint Mocha Cupcakes Recipe with These Unique Side Dishes:
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Appetizers and Main Dishes That Complement Peppermint Mocha Cupcakes
Why trust this Peppermint Mocha Cupcakes Recipe:
This recipe is a delightful fusion of rich chocolate and refreshing peppermint. The combination of butter and chocolate creates a luscious, moist texture, while the addition of instant coffee enhances the depth of flavor. The frosting, made with unsalted butter and confectioners' sugar, is perfectly balanced with vanilla extract and a hint of peppermint. The finishing touch of melted chocolate and crushed candy canes adds a festive flair. Trust in the harmonious blend of ingredients to create a decadent treat that will surely impress.
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