Peppermint Mocha Cupcakes
Description
These intense chocolate cupcakes with a hint of peppermint and coffee can be frosted with whipped cream or vanilla buttercream.
Ingredients
•
3 tablespoons instant espresso powder
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1 tablespoon hot water
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1 1/4 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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6 tablespoons unsalted butter, softened
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1/2 cup firmly packed dark brown sugar
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1/4 cup white sugar
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1 large egg, at room temperature
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2 teaspoons vanilla extract
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1 teaspoon peppermint extract
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1/2 cup strongly brewed coffee, cooled to room temperature
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1/2 cup buttermilk, at room temperature
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1/2 cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
2
Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
3
Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
4
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
Spoon batter into the prepared cups, filling each line just over 1/2 full.
6
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.