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Minty Mocha Delight Cupcakes

These Peppermint Mocha Cupcakes combine the rich flavors of chocolate and coffee with a refreshing hint of peppermint, making them a perfect treat for the holiday season. Topped with a festive swirl of peppermint frosting and a sprinkle of crushed peppermint candies, these cupcakes are both visually appealing and deliciously indulgent.

Whether you’re celebrating with family or bringing a sweet surprise to a holiday party, these cupcakes are sure to impress. Their blend of mocha and mint flavors creates a delightful balance that pairs perfectly with a cup of coffee or hot cocoa. Enjoy these cupcakes as a special treat or as part of your festive dessert spread.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup crushed peppermint candies

Directions:

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the coffee, buttermilk, oil, egg, vanilla extract, and peppermint extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Fold in the crushed peppermint candies.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool completely before frosting.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 225 kcal | Servings: 12 cupcakes

In summary, Peppermint Mocha Cupcakes offer a delightful fusion of chocolate, coffee, and mint flavors, making them a festive and irresistible treat. Whether you’re celebrating the holidays or simply looking to indulge in a delicious dessert, these cupcakes are sure to bring joy and satisfaction. With their rich taste and festive appearance, they make a perfect addition to any dessert table, impressing both family and friends. Enjoy these cupcakes with a warm cup of cocoa or coffee for a truly memorable treat.

Here are 10 FAQs for Peppermint Mocha Cupcakes:

  1. Can I use decaf coffee for this recipe? Yes, you can substitute decaf coffee for regular coffee if you prefer.
  2. How can I make these cupcakes gluten-free? To make gluten-free cupcakes, use a gluten-free all-purpose flour blend in place of regular flour.
  3. Can I use a different type of frosting? Absolutely! Feel free to use your favorite frosting, such as cream cheese or vanilla buttercream, if you prefer.
  4. How do I store these cupcakes? Store the cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.
  5. Can I freeze these cupcakes? Yes, you can freeze the cupcakes. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
  6. What can I use instead of peppermint extract? You can use crushed peppermint candies or peppermint oil as a substitute for peppermint extract. Adjust the amount to taste.
  7. Can I make these cupcakes in advance? Yes, you can bake the cupcakes in advance and store them as directed. Frost them just before serving for the best results.
  8. How can I make these cupcakes dairy-free? Use dairy-free substitutes for the butter and milk, such as almond milk and vegan butter.
  9. What type of cocoa powder is best for these cupcakes? Unsweetened cocoa powder is best for a rich chocolate flavor. Avoid using Dutch-processed cocoa powder as it may affect the leavening.
  10. Can I add chocolate chips to the cupcake batter? Yes, adding chocolate chips to the batter will give your cupcakes extra chocolatey goodness. Just fold them in gently before baking.

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