Dessertscakemehometonight4.4
Peppermint Mocha Cupcakes
These peppermint mocha cupcakes bring together rich chocolate mocha cake, fluffy candy cane buttercream frosting, and a smooth chocolate ganache drizzle for the ultimate holiday treat. Finished with crushed candy canes and candy cane sticks, they’re festive, refreshing, and guaranteed to impress at any holiday celebration.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- blender
- food processor
- microwave
📝 Preparation Steps
1
Chocolate Mocha Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small mixing bowl, stir together the semisweet chocolate chips, dark cocoa powder, boiling water, and instant espresso powder until the chocolate chips are melted and the mixture is smooth. Set aside to cool for ⏱️ 5 minutes.
instant espresso powder1 tbsp
4
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the slightly cooled chocolate mixture into the flour mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract, and whisk until the cupcake batter is well combined and smooth (the batter will be thin).
large eggs (room temperature)2vanilla extract1 tsp
5
Portion the cupcake batter into the cupcake liners, filling about ⅔ full. Use a large liquid measuring cup or a bowl with a spout to easily fill the liners.
6
Bake the cupcakes for about ⏱️ 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched. Cool the cupcakes in the pan for ⏱️ 5 minutes and then transfer to a wire rack to cool completely.
7
Candy Cane Buttercream Frosting
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
unsalted butter (room temperature)1 cup
9
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
10
To make the candy cane powder, pulse candy canes in a food processor or blender until it turns into a very fine powder.
11
Add in the candy cane powder, heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
¼ cup heavy cream (room temperature)heavy cream2 tbspvanilla extract1 tsp
12
Increase the mixer speed to medium and whip the buttercream for about 4 to ⏱️ 5 minutes until it is smooth and creamy. If there are still cane candy powder granules in the frosting, continue to mix until they are fully dissolved. Then, turn the mixer to low speed and mix for several minutes to smooth out the buttercream.
13
Chocolate Ganache
14
Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in ⏱️ 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool to room temperature.
¼ cup heavy cream (room temperature)heavy cream2 tbsp
15
Assembling the Cupcakes
16
Fill a piping bag fitted with a Wilton 1M piping tip with the candy cane buttercream frosting. Pipe a generous swirl of frosting onto the cupcakes. Use a piping bag to drizzle the chocolate ganache onto the frosted cupcakes. Decorate the cupcakes with crushed candy canes and candy cane sticks or mini candy canes.
Nutrition Facts
calories
451 kcal
fat Content
28 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
40 g
sodium Content
208 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
77 mg
carbohydrate Content
49 g
saturated Fat Content
14 g
unsaturated Fat Content
11 g
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