Peppermint Hot Chocolate Cupcake Recipes

PEPPERMINT MOCHA CUPCAKES

Peppermint Mocha Cupcakes image

Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!

Provided by Kim

Time 45m

Yield 24

Number Of Ingredients 16

Ingredients

3 tablespoons instant espresso powder
1 tablespoon hot water
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup firmly packed dark brown sugar
¼ cup white sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon peppermint extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup buttermilk, at room temperature
½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)

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.

Nutrition Facts : Calories 103 calories, Carbohydrate 15.3 g, Cholesterol 15.6 mg, Fat 4.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 2.7 g, Sodium 152.6 mg, Sugar 8.8 g

CHOCOLATE-PEPPERMINT CUPCAKES

Chocolate-Peppermint Cupcakes image

These chocolate and peppermint cupcakes for Christmas are simply delicious!

Provided by K. M. Ellsworth

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 30m

Yield 24

Number Of Ingredients 12

Ingredients

5 cups unsweetened cocoa powder
1 cup all-purpose flour
½ cup cake flour
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
2 ⅔ cups white sugar
1 cup unsalted butter, softened
5 large eggs
1 ½ teaspoons vanilla extract
¼ teaspoon peppermint extract
1 cup buttermilk

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
Stir cocoa, all-purpose flour, cake flour, salt, baking powder, and baking soda together in a large bowl.
Beat sugar and butter together in a separate bowl until light and fluffy. Slowly beat in eggs, one at a time, then stir in vanilla and peppermint extracts. Stir in dry ingredients until well mixed. Add buttermilk and stir just until moistened.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until cupcakes spring back when lightly touched, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 38.9 g, Cholesterol 59.5 mg, Fat 11.3 g, Fiber 6.1 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 90.4 mg, Sugar 23.1 g

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