Peppermint Mocha Cupcakes

Name: Peppermint Mocha Cupcakes
Cook time: 20 min
Yield: 12 servings
Ingredients: 180 g all-purpose flour sifted; 200 g granulated sugar; 45 g unsweetened cocoa powder; 8 g baking powder; 3 g baking soda; 3 g fine salt; 2 count large eggs room temperature; 120 ml milk room temperature; 60 ml neutral oil; 120 ml hot water hot, not boiling; 5 ml peppermint extract; 113 g unsalted butter softened; 240 g powdered sugar sifted; 2 g espresso powder; 5 ml vanilla extract; 30 ml heavy cream cold; 30 g crushed peppermint candy

These cupcakes bake up with a soft chocolate crumb and a clear peppermint aroma. The frosting leans mocha with cocoa and espresso, and crushed peppermint candy adds a bright, crunchy finish.

By Julienne

Cook time: 20 minutes

Servings: 12

Ingredients

180 g all-purpose flour sifted
200 g granulated sugar
45 g unsweetened cocoa powder
8 g baking powder
3 g baking soda
3 g fine salt
2 count large eggs room temperature
120 ml milk room temperature
60 ml neutral oil
120 ml hot water hot, not boiling
5 ml peppermint extract
113 g unsalted butter softened
240 g powdered sugar sifted
2 g espresso powder
5 ml vanilla extract
30 ml heavy cream cold
30 g crushed peppermint candy

Instructions

Heat the oven to 175°C. Line a 12-cup muffin tin with paper liners. The oven is fully preheated and the pan is lined.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined. The dry mixture looks uniform with no visible streaks of cocoa or leavener.
In a second bowl, whisk the eggs, milk, oil, hot water, and peppermint extract until smooth. The liquid mixture is fully emulsified and looks even.
Pour the wet mixture into the dry ingredients and fold until no dry pockets remain. Divide the batter evenly among the 12 liners, filling each about two-thirds full. The batter is smooth and evenly portioned.
Bake for 18 to 20 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely. The cupcakes are domed, springy, and fully cooled before frosting.
For the frosting, beat the softened butter until smooth, then add the powdered sugar, espresso powder, vanilla extract, and heavy cream. Beat until fluffy and spreadable. The frosting is light, smooth, and holds soft peaks.
Frost the cooled cupcakes and finish each one with crushed peppermint candy. Serve at room temperature. The frosting is neatly set and the peppermint topping is visible on each cupcake.