Peppermint Mocha Cupcakes

These intense chocolate cupcakes with a hint of peppermint and coffee can be frosted with whipped cream or vanilla buttercream.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 103 Calories

Ingredients

• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 tablespoon hot water
• 1 teaspoon peppermint extract
• 6 tablespoons unsalted butter, softened
• 1 large egg, at room temperature
• 3 tablespoons instant espresso powder
• 0.5 teaspoon salt
• 0.5 cup unsweetened cocoa powder
• 1.25 cups all-purpose flour
• 0.25 cup white sugar
• 0.5 cup firmly packed dark brown sugar
• 0.5 cup buttermilk, at room temperature
• 0.5 cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
• 0.5 cup strongly brewed coffee, cooled to room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.

Step 2

Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.

Step 3

Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.

Step 4

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.

Step 5

Spoon batter into the prepared cups, filling each line just over 1/2 full.

Step 6

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.