Peppermint Mocha Chocolate Cupcakes

Posted on

Super moist and decadent peppermint mocha cupcakes are topped with chocolate peppermint frosting and crushed candy canes! Perfect for the holiday season.

Peppermint Mocha Chocolate Cupcakes

prep 25 minscook 20 minsinactive 30 minstotal 1 hour, 15 mins

Ingredients

For the Chocolate Peppermint Cupcakes:
3 tablespoons coconut oil OR canola oil
1 stick (4 ounces) unsalted butter, cut into 1/2 inch cubes
3 ounces semi-sweet chocolate, finely chopped
3/4 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 cup granulated sugar
1/2 teaspoon peppermint extract
1/2 cup full fat sour cream
1/2 cup hot coffee

For the Chocolate Peppermint Frosting:
3 cups confectioners sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
1 stick unsalted butter, very soft
2 tablespoons sour cream
3 to 4 tablespoons half and half (you can find this in the dairy aisle near the heavy cream)
1/4 teaspoon salt
1/2 teaspoon peppermint extract

For the Chocolate Drizzle:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy whipping cream
1 teaspoons vanilla extract
1/2 cup crushed candy canes

Instructions

For the Chocolate Peppermint Cupcakes:

  1. Preheat oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off). Set aside.
  2. In a large, microwave safe bowl, melt the oil, butter, and chocolate in the microwave, heating in 30 second increments, and stirring in between each increment, until completely melted. Whisk mixture until completely smooth and set aside to cool.
  3. get full instructions @ bakerbynature.com

Leave a Reply

Your email address will not be published. Required fields are marked *