Peppermint Mocha Cupcakes With a Secret Ingredient
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
Ingredients
- 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 10 hot coffee
- ⅕ cup chopped candy canes or chopped chocolate mint candies
- dark chocolate mint ganache
- mint cream cheese frosting
Instructions
- 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.
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