Samsung Food
Log in
Use App
Log in
Bianca Philp
By Bianca Philp

Peppermint Mocha Cupcakes

10 steps
Prep:20minCook:22min
Chocolate cupcakes with peppermint extract, topped with peppermint buttercream, crushed candy canes, and a drizzle of chocolate.
Updated at: Sun, 15 Dec 2024 14:37:33 GMT

Nutrition balance score

Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
56
High

Nutrition per serving

Calories597.8 kcal (30%)
Total Fat28.4 g (41%)
Carbs86.2 g (33%)
Sugars67.2 g (75%)
Protein4.8 g (10%)
Sodium293.9 mg (15%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet

Instructions

Make the Cupcakes

Step 1
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
Step 2
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 3
In a large bowl, beat eggs, granulated sugar, and brown sugar until smooth. Add vegetable oil, peppermint extract, coffee, and buttermilk.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 5
Divide batter evenly among cupcake liners, filling each about ⅔ full.
Step 6
Bake for 18-22 minutes or until a toothpick comes out clean. Cool completely before frosting.

Prepare the Buttercream

Step 7
Beat butter in a large bowl until fluffy. Gradually add powdered sugar, 1 cup at a time, beating until smooth.
Step 8
Mix in heavy cream and peppermint extract. Add a drop of red gel food coloring, if desired, and swirl gently for a festive look.

Assemble

Step 9
Pipe or spread peppermint buttercream onto cooled cupcakes.
Step 10
Sprinkle with crushed candy canes and drizzle with melted chocolate.

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!