Description
Delicious cupcakes that combine rich mocha flavor with refreshing peppermint, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup cooled brewed coffee
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder (for frosting)
- 1–2 tablespoons milk (for frosting)
- Crushed peppermint candies for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat together the butter, eggs, milk, vanilla extract, peppermint extract, and cooled coffee until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fill each cupcake liner about 2/3 full with batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
- For the frosting, mix powdered sugar, cocoa powder, and 1-2 tablespoons of milk until smooth. Frost the cooled cupcakes and sprinkle with crushed peppermint candies.
Notes
Store leftover cupcakes in an airtight container for up to 3 days. Refrigerate for up to a week, bringing to room temperature before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 14g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg