## Peppermint Mocha Cupcakes: Perfect Holiday Delight
Nothing screams holidays like the delightful combination of cool peppermint, rich chocolate, and robust coffee. Our all-time favorite Peppermint Mocha Cupcakes capture this essence beautifully. Are you ready to charm your taste buds with this festive delight?
## Why Make This Recipe
These cupcakes are the perfect blend of sweetness and freshness, leaving you pleased yet craving for more. They are soft, moist, and packed with yummy goodness. It’s an ideal treat for festive gatherings or a moment of indulgence, just by yourself!
## How to Make Peppermint Mocha Cupcakes
Here’s your guide to making these amazing cupcakes.
## Ingredients
#### For the Cupcakes:
– 1 cup all-purpose flour
– 1/3 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/3 cup vegetable oil
– 1 large egg
– 1 tsp vanilla extract
– 1/2 cup buttermilk
– 2 tsp instant espresso powder
– 1/4 cup hot water
#### For the Frosting:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tbsp heavy cream
– 1 tsp peppermint extract
– Red food coloring (optional)
– Crushed candy canes for garnish
## Directions
Follow the given steps to create this homemade magic.
1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another larger bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Add the egg and vanilla extract, mixing until smooth.
4. Dissolve the espresso powder in hot water, then stir into the mixture. Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour.
5. Fill the cupcake liners evenly with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
6. For the frosting, beat the butter until creamy in a large bowl. Gradually add powdered sugar, followed by heavy cream and peppermint extract, mixing until fluffy. Add red food coloring for a festive touch.
7. Frost the cooled cupcakes generously and sprinkle with crushed candy canes.
## How to Serve Peppermint Mocha Cupcakes
Serve these enticing cupcakes alongside hot coffee or your favorite holiday beverage to enhance the flavors. They make a fantastic dessert for festive dinners.
## How to Store Peppermint Mocha Cupcakes
Store these cupcakes in an airtight container at room temperature for 2-3 days or refrigerate for up to one week. Unfrosted cupcakes can be frozen for up to 3 months.
## Tips to Make Perfect Peppermint Mocha Cupcakes
– Always sift your dry ingredients to avoid lumps.
– Don’t overmix the batter; it can make your cupcakes dense.
– Cool your cupcakes completely before frosting to avoid a melted mess.
## Variations
You can substitute the buttermilk with plain yogurt or milk mixed with 1 tsp vinegar.
## FAQs
#### Q1: Can I make the frosting ahead of time?
Yes, you can make the frosting up to 2 days ahead. Store it in the fridge and bring it to room temperature before whipping lightly for use.
#### Q2: Can I use peppermint candies instead of candy canes?
Absolutely! You can use any peppermint-flavored candy for the garnish.
#### Q3: Can I use mint extract instead of peppermint?
We recommend peppermint extract for its unique taste, which combines perfectly with mocha. However, if unavailable, you can use mint extract.
Indulge your senses in these flavorful cupcakes this holiday season and let the magic of peppermint, mocha, and chocolate take over!