Skinny 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:

• Preheat oven to 350* F.
• Mix together Cake Mix, can of Diet Pop, and Peppermint Extract (Do not add ingredients listed on the back of the box).
• Fill cupcake liners 1/2-2/3 full of batter (depending on how big you want them).
• Bake as directed on the back of the box for cupcakes (usually 25-30 minutes).
• Frosting: Use a whisk to mix together the Cool Whip Lite, Pudding Mix, and Peppermint Extract. Wait for cupcakes to cool, then frost and decorate. Enjoy!