I made these cupcakes last year and they were gone so quickly that I didn’t get a chance to take pictures. Luckily, everyone loved them (some people ate two!), so I knew what I was going to make when it became peppermint season again this year. I love peppermint mocha lattes and get them whenever I get a chance. I’ve had the version from Starbucks, but I actually prefer one made by a local smoothie shop called South Block where they have tons of alternative milks. I get my peppermint mocha with almond milk and Intelligentsia espresso and it hits the spot.
This year I upped the decadence and dipped the cupcakes in a dark chocolate mint ganache before frosting them. The secret ingredient in these cupcakes is the type of coffee I used in it. Instead of using regular coffee, I used some very special Kopi Luwak that my friend Elly gifted me. For those that don’t know, Kopi Luwak is a rare and expensive coffee that is made from coffee berries that a tropical jungle cat has digested. Some people were a little put off by the idea of cat-poo-treated coffee, but surprisingly, most everyone embraced it and loved the quirkiness of it.
I used a few different recipes combined together, and the end result leaves nothing to be desired – this really is an edible peppermint mocha! Coffee-infused chocolate cake with mint pieces folded in, dark chocolate mint ganache, a mint cream cheese frosting, and a chocolate drizzle. Some lucky snackers picked some out that had mint chocolate penguins on them that I purchased from my Girl Scout troop.
I also tried something new with my Martha Stewart cupcake liners. The liners look pretty, but bake horribly! To solve this problem I lined them with a white liner before putting the batter in and was very pleased by the result.
Peppermint Mocha Cupcakes
By December 27, 2012Published:
- Yield: 24 cupcakes (24 Servings)
These treats are a chewable version of the popular holiday drink. Coffee-infused chocolate cake with mint pieces folded in, dark chocolate mint ganache, a mint cream cheese frosting, and a chocolate drizzle. Cake recipe adapted from Bakers Royale
- 9 ounces all purpose flour (2 cups)
- 14.6 ounces sugar (2¼ cup)
- 3 ounces Unsweetened Natural Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks unsalted butter melted & warm
- 4 eggs
- 1 teaspoon peppermint extract
- 2 tablespoons kopi luwak ground coffee
- 1 cup hot coffee
- ⅕ cup chopped candy canes chopped chocolate mint candies can be substituted
- dark chocolate mint ganache
- mint cream cheese frosting
- Preheat oven to 375 degrees.
- In the bowl of a stand mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
- Add in the butter, eggs, and vanilla and beat on medium speed for one minute.
- Add half of the coffee into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. Fold in chopped Andes. The batter will be thin enough to pour.
- Pour the batter into 24 cupcake liners and insert in to the oven. Change the temperature to be 350 degrees after the pans are in the oven. Bake 18-22 minutes.
- Allow the cupcakes to cool in the pan. Once cool, dip in mint chocolate ganache.
- Let the ganache set for at least an hour before frosting with mint cream cheese frosting. Drizzle with chocolate or garnish with crushed peppermint candies.
- Cuisine: Cupcakes