Peppermint Mocha Cupcakes


  • 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)
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.


  • Step 2

    Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.

  • Step 3

    Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.

  • Step 4

    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.

  • Step 5

    Spoon batter into the prepared cups, filling each line just over 1/2 full.

  • Step 6

    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.

  • Cook's Note:

    Make sure not to overfill your cupcakes liners, as these cupcakes rise substantially while baking.

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