Peppermint Mocha Cupcakes

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)

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.

Source: Read Full Article