shuraiya:

recipzees:

Peppermint Mocha Cupcakes!!!

perfect for the holiday season or whenever, these cupcakes are DELICIOUS. moist and soft and mmmm the frosting is so good. at first I thought it might be toothpaste-y but it was surprisingly very light and sweet (not too strong at all). great recipe for the winter time and for the fall, especially when they’re fresh— nfnasdgn /drools and eats one as I type

Total amount of time from start to finish: ~1 hour & 20 mins

INGREDIENTS

For the cupcakes:

• 2 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 2-3 tsp. espresso powder
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup whole milk
• 1 cup strong brewed coffee
• 1 tsp. peppermint extract
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs

For the frosting:

• 6 large egg whites
• 1¾ plus 2 tbsp. granulated sugar
• 1½ cups (3 sticks) unsalted butter, at room temperature
• 4 tsp. peppermint extract
• 1-2 tsp. vanilla extract

DIRECTIONS

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together.  Combine the milk, coffee and peppermint extract in a liquid measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.  Blend in the eggs one at a time.   Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.   Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until smooth again, about 3-5 minutes more.  Stir in the peppermint and vanilla extracts and mix just until incorporated, then pipe or spread the frosting onto your cupcakes.

If you want your frosting to (unlike mine) come out with a red and white swirl remove about half of the frosting to a bowl.Take the remaining frosting in the mixing bowl, add red gel coloring and mix until you have achieved the desired shade.  Fit a pastry bag with a large tip.  Fill one side of the pastry bag with the white frosting, and then fill in the other side with the red frosting (this does not need to be exact – just enough so that both colors are included.)  Pipe a test streak until you see both colors coming out of the tip.  Frost cupcakes as desired, refilling the pastry bag in the same manner as needed.

enjoy!!

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CHRIST ON A CRACKER