Peppermint Mocha Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
• Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
• Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
• 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.
• Spoon batter into the prepared cups, filling each line just over 1/2 full.
• 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.

Steps:

• Place the candy canes in a food processor or blender and grind to a fine powder.
• Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
• Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
• Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
• Once cupcakes are removed from oven cool them completely.
• While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
• Frost cooled cupcakes and enjoy, or store in an airtight container.

Steps:

• Preheat oven to 350.
• Line or grease and flour 6 wells in a cupcake pan.
• In a large bowl, cream the butter and sugar.
• Add the egg and vanilla, mix thoroughly.
• mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside.
• Add flour, baking powder and salt to the butter mixture.
• Add the milk mixture to the rest of the batter and beat until well combined.
• Fill each well 2/3 of the way full.
• Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs.
• Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with peppermint cream cheese frosting.
• Ice, then sprinkle.
• For Frosting:.
• In a large bowl, beat together all ingredients until well blended.
• Frost on cooled cupcakes or cake.