Peppermint Mocha CupcakesDecember 7, 2011
I got a text from Reinman on Monday wondering if I could make something sweet for his office party that he has today. Immediately I said yes, and then I started to think about all the baking possibilities: Did I want to make cookies? A cake? Some salted caramel shortbread bars that I’ve been drooling over forever (I will be making these. Soon. I just need to get over the fact that there are 5 sticks of butter in this recipe. Ouch!)? Or cupcakes?
Cupcakes won out. While I don’t necessarily like eating cupcakes (weird, I know), I love to make them, especially since I bought some decorating tips, and found some cute Christmas-y cupcake liners (they stink though. Don’t even look at them.). And cupcakes are the perfect party food too!
I found a cupcake recipe last week while browsing Annie’s Eats, and I knew it would be perfect. Peppermint Mocha Cupcakes. As obsessed as I am with those Peppermint Mochas over at Caribou, I knew this would be a hit. Well, with me at least.
I tried a cupcake before I sent them off with Reinman, and they were delicious. Chocolatey, with a hint of mint. Perfection!
Peppermint Mocha Cupcakes
recipe from Annie’s Eats
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
- 1 cup whole milk
- 1 cup strong brewed coffee
- 1 tsp. peppermint extract
- 1 cup butter, at room temp.
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
For the frosting:
- 6 large egg whites
- 1 & 3/4 cup plus 2 T granulated sugar
- 1 & 1/2 cups butter, at room temp.
- 4 tsp. peppermint extract
- 1-2 tsp. vanilla extract
- For the cupcakes: preheat the oven to 350 degrees. Line two cupcake pans with paper liners. Set aside.
- In a medium bowl, mix the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Combine the milk, coffee, and peppermint extract in a liquid measuring cup.
- In a another bowl, combine the butter and sugars. Using either a stand mixer, or a handheld mixer, beat on medium-high until light and fluffy, about 2-3 minutes, scraping down the sides as needed. Blend in eggs one at a time. Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing until just incorporated.
- Using an ice cream scoop, divide batter evenly among the lined cupcake pans. Bake 18-20 minutes, or until toothpick comes out clean. Let cool 5-10 minutes in the pan, and then transfer to a wire rack to cool completely.
- For the frosting: combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking constantly, until the mixture reaches 160 degrees F and sugar is dissolved. Transfer mixture to another bowl. Using either a stand mixer, or a handheld mixer, beat on medium-high speed until stiff peaks are formed and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue beating on medium-high speed for another 3-5 minutes. Stir in the peppermint and vanilla extracts and mix until just incorporated.
- To get the red and white swirled frosting look, remove about half of the frosting to a bowl. With the remaining frosting in the mixing bowl, add red coloring and mix until you have your desired shade. Fit a pastry bag with a large tip. Fill one side of the bag with the white frosting, and the other side with the red. Pipe a test streak until you see both colors coming out of the bag. Frost cupcakes as desired, refilling the pastry bag as needed.
The kids licked the frosting spoon. I think they loved it!
— the Jilb