Easy Peppermint Mocha Cupcakes
Super delicious peppermint mocha cupcakes.
Easy chocolate peppermint cupcakes that are crowd pleasing.
Yummy homemade chocolate cupcakes with peppermint frosting.
If you are looking for Holiday cupcake flavors this is the one for you.
These are the best Holiday cupcakes.
Make from scratch Christmas flavored cupcakes.
Make mocha cupcakes for Christmas desserts, treats, snacks or party food.
Simple and quick cupcakes with peppermint frosting.
No box mix required for these Holiday cupcakes.
Bake up the best peppermint mocha cupcakes.
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How To Make Peppermint Mocha Cupcakes
Preheat oven to 350 degrees and line a muffin pan with paper liners.
Heat milk in a saucepan over medium heat. When the milk begins to simmer, whisk in the cocoa powder and espresso powder until well combined.
Set aside and allow to cool.
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
In a separate bowl, beat together the sugar and oil until well combined.
Add the eggs and peppermint extract and beat to combine.
Pour in the cocoa mixture and beat until smooth and mixed.
Spoon the batter into the prepared muffin pan and bake for 15 to 17 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
Allow the cupcakes to cool completely before icing them.
To make the whipped cream icing, add whipping cream to a chilled bowl and beat on medium speed until peaks begin to form.
Whisk together the powdered sugar and cocoa powder.
Add the mixture to the cream along with the peppermint extract.
Beat until the icing thickens and stiff peaks form.
Pipe the icing on top of each cupcake before serving.
Store in the refrigerator until ready to serve.
Serve and Enjoy
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Peppermint Mocha Cupcakes
Ingredients
- 2 cups milk
- 1 cup cocoa powder
- 6 tablespoons espresso powder
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoons salt
- 2 ¼ cups sugar
- ¼ cups oil
- 3 eggs
- 1 teaspoon peppermint extract
For the Icing:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- ½ cups unsweetened cocoa powder
- 1 teaspoon peppermint extract
Instructions
- Preheat oven to 350 degrees and line a muffin pan with paper liners.
- Heat milk in a saucepan over medium heat. When the milk begins to simmer, whisk in the cocoa powder and espresso powder until well combined. Set aside and allow to cool.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat together the sugar and oil until well combined. Add the eggs and peppermint extract and beat to combine.
- Pour in the cocoa mixture and beat until smooth and mixed.
- Spoon the batter into the prepared muffin pan and bake for 15 to 17 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
- Allow the cupcakes to cool completely before icing them.
- To make the whipped cream icing, add whipping cream to a chilled bowl and beat on medium speed until peaks begin to form. Whisk together the powdered sugar and cocoa powder. Add the mixture to the cream along with the peppermint extract. Beat until the icing thickens and stiff peaks form.
- Pipe the icing on top of each cupcake before serving.
- Store in the refrigerator until ready to serve.
Nutrition
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