Here I go with another cupcake recipe, that makes three in a row, not that anyone is counting. :) What can I say, I love cupcakes! That and I just threw my daughter a birthday party and I am still sharing all my fun recipes from that wonderful day.
Last year I decided to finally try the popular peppermint mocha from Starbucks and oh…my…goodness…was I sorry that I hadn’t tried it before! All year long I have been waiting for it to be back in season and I am so happy that the time is here! I have enjoyed quite a few of them already this season! :) So when I was researching ideas for the party and I came across this recipe, it was like a dream come true. It was the perfect flavor cupcake to go a long with the winter wonderland theme of the party, plus the added bonus was that I got to fulfill my everlasting need for peppermint mocha.
These cupcakes were very delicious. The cake was very moist and chocolatey. The frosting was very light and fluffy and tasty, however when I make this recipe again, I would maybe try a buttercream frosting flavored with peppermint. The frosting was good, it was just time consuming to make and I think that buttercream has a better flavor with much less work. I colored the frosting pink because it was a birthday party, however the original recipe is to do the frosting in a red and white swirl which looks really cute and is festive for the holidays. These would be the perfect treat for any holiday gathering this season.Printer Friendly Version
For the cupcakes:
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2-3 tsp. espresso powder
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup whole milk
1 cup strong brewed coffee
1 tsp. peppermint extract
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
For the frosting:
6 large egg whites
1¾ plus 2 tbsp. granulated sugar
1½ cups (3 sticks) unsalted butter, at room temperature
4 tsp. peppermint extract
1-2 tsp. vanilla extract
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together. Combine the milk, coffee and peppermint extract in a liquid measuring cup.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Blend in the eggs one at a time. Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.
Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until smooth again, about 3-5 minutes more. Stir in the peppermint and vanilla extracts and mix just until incorporated.
If you would like a red and white swirled frosting effect, remove about half of the frosting to a bowl. With the remaining frosting in the mixing bowl, add red gel coloring and mix until you have achieved the desired shade. Fit a pastry bag with a large tip. Fill one side of the pastry bag with the white frosting, and then fill in the other side with the red frosting (this does not need to be exact – just enough so that both colors are included.) Pipe a test streak until you see both colors coming out of the tip. Frost cupcakes as desired, refilling the pastry bag in the same manner as needed.
Adapted From: Annie’s Eats