Rachael’s Peppermint Mocha Cupcakes
Round 2 of Peppermint Mocha Cupcakes I made for neighbor's birthday gathering
Hey everybody, it’s Christmastime! If you’re so inclined, spread some cheer with these Peppermint Mocha cupcakes. I suggest walking around your neighborhood and handing them out to neighbors, strangers, and children alike. You’ll make friends. I guarantee at least a 65% success rate, and only about 10% of the parents will report you to the police. The odds are in your favor.
I threw together a couple recipes from Sally’s Baking Addiction and Bakers Royale. Borrowing, modifying, and combining recipes is my thing.
Yield: 12 cupcakes
Bake time: 15 – 16 minutes
Peppermint Mocha Cupcakes:
1 stick (½ cup) unsalted butter
2 ounces semi-sweet chocolate chips
1 heaping Tablespoon instant coffee
½ cup unsweetened cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
2 large eggs, at room temperature
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon vanilla extract
½ teaspoon peppermint extract
½ cup buttermilk
Peppermint Swiss Meringue Buttercream:
5 large egg whites
1 ½ cup sugar
4 sticks unsalted butter, diced and softened
¼ teaspoon salt
1 teaspoon peppermint extract
Chocolate Pouring Sauce:
1 cup semi-sweet chocolate chips
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
– Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
– Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until combined, then mix in the instant coffee. Set aside to slightly cool.
– In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
– 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. 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.
– Divide the batter between 12 liners in your cupcake pan. Fill cupcake liners half full — do not overfill. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For Peppermint Swiss Meringue Buttercream:
– Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
– Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes).
– Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again.
– Add salt and peppermint extract and mix to combine.
For Chocolate Pouring Sauce::
– Place chocolate and heavy cream in a bowl over simmering water, or microwave in 30 second increments. Melt chocolate.
– Add powdered sugar and mix to combine.
– Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.
– Set aside and let sauce cool to warm.
To Assemble Cupcakes:
– Frost cooled cupcakes with buttercream frosting.
– Drizzle chocolate pouring sauce over frosting (reheat chocolate pour in microwave as needed to keep pouring consistency).
– Sprinkle chopped candy canes on chocolate sauce.
– Finish with a peppermint candy on top.
PEPPERMINT AND CHOCOLATE GALORE!