March 23, 2012

Peppermint Mocha Cupcakes

 I used crushed peppermints to top the cupcakes after I frosted them

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
combine the butter and sugars beat on medium-high speed until light and fluffy, 2-3 minutes.
Blend in the eggs one at a time.   
Mix in the dry and liquid ingredients until incorporated.
 preheat the oven to 350° F.  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.
 Peppermint Buttercream Icing:
1/2 c. unsalted butter, softened
4 1/2 c. confectioner’s sugar
3 tsp. crushed peppermint
5-6 Tbsp. milk

In large mixing bowl, cream butter until light and fluffy.  Beat in confectioner’s sugar and peppermint extract.  Add enough milk to achieve desired consistency.  Yields about 3 cups.


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