Peppermint Mocha Cupcakes
These festive cupcakes are oh so perfect for the holiday season! Crushed up peppermint really takes them over the Christmas edge.
Servings 12 cupcakes
Ingredients
Mocha Cupcakes
- 1/2 cup cocoa powder
- 1 cup flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 eggs room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup brewed coffee
Peppermint Icing
- 1/2 cup butter (1 stick) softened
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 1 Tablespoon Torani Peppermint Syrup
- 1 teaspoon vanilla extract
Instructions
Mocha Cupcakes
- Preheat the oven to 350 degrees F. Line your cupcake pan with cupcake liners. Set aside.
- Whisk the cocoa powder, flour, basking soda, baking powder, salt and cinnamon in a large bowl until completely combined. Set aside.
- In your stand mixer, whisk the eggs, granulated sugar, brown sugar and vanilla together until completely smooth, about 2-3 minutes.
- Replace whisk with paddle attachment then add milk and brewed coffee and mix until combined.
- Add half of dry ingredients and mix until combined, then add other half and mix until combined. Be sure not to overmix.
- Use cookie scoop to add batter to cupcake liners in pan. Bake for 18-22 minutes or until toothpick is clean.
- Remove from pan and let cool completely on cooling rack until ready to frost.
- Frost cupcakes and add crushed peppermints for decoration and deliciousness!
Peppermint Icing
- Beat cream cheese and butter in a mixer until blended. Add vanilla and peppermint syrup and mix until combined.
- Add powdered sugar, one cup at a time, until fully combined and fluffy.