Skinny Peppermint Mocha Cupcakes Recipes

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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

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

PEPPERMINT MOCHA CUPCAKES



Peppermint Mocha Cupcakes image

I became totally addicted to Peppermint Mocha Coffee-Mate over the holidays and now I am game for anything peppermint Mocha. I'm dying to try these! This recipe was created by Rachel of Coconut & Lime http://www.coconutandlime.com

Provided by coconutlimeblog

Categories     Dessert

Time 25m

Yield 6 cupcakes, 6 serving(s)

Number Of Ingredients 14

1/2 cup flour
1/2 cup light brown sugar
3 tablespoons butter, at room temperature
1/2 cup milk
2 tablespoons Dutch-processed cocoa powder
1 tablespoon instant espresso powder (*)
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1 egg, at room temperature
4 ounces cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon peppermint extract
food coloring (optional)

Steps:

  • Preheat oven to 350.
  • Line or grease and flour 6 wells in a cupcake pan.
  • In a large bowl, cream the butter and sugar.
  • Add the egg and vanilla, mix thoroughly.
  • mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside.
  • Add flour, baking powder and salt to the butter mixture.
  • Add the milk mixture to the rest of the batter and beat until well combined.
  • Fill each well 2/3 of the way full.
  • Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs.
  • Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with peppermint cream cheese frosting.
  • Ice, then sprinkle.
  • For Frosting:.
  • In a large bowl, beat together all ingredients until well blended.
  • Frost on cooled cupcakes or cake.

Nutrition Facts : Calories 375.6, Fat 14.3, SaturatedFat 8.7, Cholesterol 74.2, Sodium 381.2, Carbohydrate 58.9, Fiber 0.9, Sugar 47.3, Protein 4.7

SKINNY PEPPERMINT MOCHA CUPCAKES



Skinny Peppermint Mocha Cupcakes image

I had read about making cakes with a can of diet pop instead of the ingredients on the back of the cake box, and so I began exploring different flavors I thought would work together so I could have a delicious reduced calorie treat without feeling guilty. Enjoy! :)

Provided by admacari

Categories     Dessert

Time 35m

Yield 1 cupcake, 12-16 serving(s)

Number Of Ingredients 5

1 (18 ounce) box devil's food cake mix
1 (12 ounce) can diet Sprite
1 teaspoon peppermint extract
1 (1 ounce) package sugar-free white chocolate pudding mix
1 teaspoon pure peppermint extract

Steps:

  • Preheat oven to 350* F.
  • Mix together Cake Mix, can of Diet Pop, and Peppermint Extract (Do not add ingredients listed on the back of the box).
  • Fill cupcake liners 1/2-2/3 full of batter (depending on how big you want them).
  • Bake as directed on the back of the box for cupcakes (usually 25-30 minutes).
  • Frosting: Use a whisk to mix together the Cool Whip Lite, Pudding Mix, and Peppermint Extract. Wait for cupcakes to cool, then frost and decorate. Enjoy!

Nutrition Facts : Calories 184.3, Fat 6.7, SaturatedFat 1.4, Sodium 353.2, Carbohydrate 31.2, Fiber 1, Sugar 16.4, Protein 2.5

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