Skinny Peppermint Mocha Cupcakes Food

PEPPERMINT MOCHA CUPCAKES

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.

PEPPERMINT MOCHA CUPCAKES

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.

SPECIAL MOCHA CUPCAKES

Steps:

• In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, mix the eggs, coffee, oil, vinegar and vanilla.
• Add to dry ingerdients; mix well.
• Fill paper-lined muffin cups three-fourths full.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool.
• For frosting, in a small microwave-safe bowl, melt chips; stir until smooth.
• Add butter; beat until blended.
• Gradually beat in confectioners' sugar and coffee.
• Pipe frosting onto cupcakes.
• Top with sprinkles; gently press down.

MOCHA CUPCAKES

Steps:

• In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
• Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350° for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
• For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
• Refridgerate for 6-7 days to keep fresh.

PEPPERMINT CUPCAKES

Steps:

• Place the candy canes in a food processor or blender and grind to a fine powder.
• Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
• Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
• Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
• Once cupcakes are removed from oven cool them completely.
• While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
• Frost cooled cupcakes and enjoy, or store in an airtight container.

SKINNY PEPPERMINT MOCHA CUPCAKES

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!