Peppermint Mocha Cupcakes Food
PEPPERMINT MOCHA CUPCAKES
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!
Provided by Kim
Time 45m
Yield 24
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 103 calories, Carbohydrate 15.3 g, Cholesterol 15.6 mg, Fat 4.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 2.7 g, Sodium 152.6 mg, Sugar 8.8 g
SKINNY PEPPERMINT MOCHA CUPCAKES
I had read about making cakes with a can of diet pop instead of the ingredients on the back of the cake box, and so I began exploring different flavors I thought would work together so I could have a delicious reduced calorie treat without feeling guilty. Enjoy! :)
Provided by admacari
Categories Dessert
Time 35m
Yield 1 cupcake, 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350* F.
- Mix together Cake Mix, can of Diet Pop, and Peppermint Extract (Do not add ingredients listed on the back of the box).
- Fill cupcake liners 1/2-2/3 full of batter (depending on how big you want them).
- Bake as directed on the back of the box for cupcakes (usually 25-30 minutes).
- Frosting: Use a whisk to mix together the Cool Whip Lite, Pudding Mix, and Peppermint Extract. Wait for cupcakes to cool, then frost and decorate. Enjoy!
Nutrition Facts : Calories 184.3, Fat 6.7, SaturatedFat 1.4, Sodium 353.2, Carbohydrate 31.2, Fiber 1, Sugar 16.4, Protein 2.5
PEPPERMINT MOCHA CUPCAKES
I became totally addicted to Peppermint Mocha Coffee-Mate over the holidays and now I am game for anything peppermint Mocha. I'm dying to try these! This recipe was created by Rachel of Coconut & Lime http://www.coconutandlime.com
Provided by coconutlimeblog
Categories Dessert
Time 25m
Yield 6 cupcakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Line or grease and flour 6 wells in a cupcake pan.
- In a large bowl, cream the butter and sugar.
- Add the egg and vanilla, mix thoroughly.
- mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside.
- Add flour, baking powder and salt to the butter mixture.
- Add the milk mixture to the rest of the batter and beat until well combined.
- Fill each well 2/3 of the way full.
- Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs.
- Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with peppermint cream cheese frosting.
- Ice, then sprinkle.
- For Frosting:.
- In a large bowl, beat together all ingredients until well blended.
- Frost on cooled cupcakes or cake.
Nutrition Facts : Calories 375.6, Fat 14.3, SaturatedFat 8.7, Cholesterol 74.2, Sodium 381.2, Carbohydrate 58.9, Fiber 0.9, Sugar 47.3, Protein 4.7
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