Description
Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they’d be delicious with a white chocolate or vanilla buttercream as well!
Ingredients
- 3 tablespoons instant espresso powder
- 1 tablespoon hot water
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ½ cup firmly packed dark brown sugar
- ¼ cup white sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- ½ cup strongly brewed coffee, cooled to room temperature
- ½ cup buttermilk, at room temperature
- ½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
- Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
- Whisk flour
- cocoa powder
- baking powder
- baking soda
- and salt together in a bowl until well combined.
- Cream butter
- brown sugar
- and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture
- vanilla
- and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
- Spoon batter into the prepared cups
- filling each line just over 1/2 full.
- Bake in the preheated oven until cupcakes spring back lightly when touched
- 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 24