This holiday season delight your guests with these peppermint mocha cupcakes with chocolate buttercream frosting. Easy to make, moist and tender, bursting with both peppermint and mocha flavor and topped with the most delicious chocolate buttercream frosting!
I’ve been itching to start on my Christmas baking for at least a month now! I may have given you a warning a few weeks ago. Christmas is by far my favorite time of the year and although I do my fair share of baking throughout the year when it comes to holiday baking I go the extra mile!
That is the fun thing about Christmas baking (actually any kind of holiday or special occasion). You can go all out or keep it simple. I may have 50 types of sweet treats on Chrismas day but my decorating skills are still at the preschool level.
And I’m OK with that. And so is my family! They get to eat the gazillion of sweet treats and I get to bake more than I do the rest of the year. It’s a win-win!
And these peppermint mocha cupcakes with chocolate buttercream frosting are a blue ribbon type of winner! I had to “hide” a few away in the freezer to have some leftovers otherwise all 18 of them would be gone by now!
Peppermint mochas are a holiday favorite drink and the idea of turning my obsession into an easy to make cupcake, well, let’s just say I didn’t mind the extra dirty dishes.
For the peppermint mocha cupcakes, you will need the basic ingredients for cupcakes and a few extra that will that your go-to cupcake to the next level.
Butter, eggs, sugar, leaveners, and flour are most likely the main ingredients in dessert baking, but for these peppermint mocha cupcakes, you will also need brown sugar, peppermint extract, instant coffee and International Delight Peppermint Mocha coffee creamer.
The addition of brown sugar keeps the cupcakes moist longer. No one wants a dry, crumbly cupcake! These cupcakes are moist and tender and bursting with flavor.
Flavor comes from the addition of peppermint extract, International Delight Peppermint Mocha coffee creamer and of course instant coffee! You can’t have peppermint mocha cupcakes without the coffee!
For my cupcakes, I added only 1 teaspoon of instant coffee and the coffee flavor was barely there. You can add as much as 1 tablespoon or completely leave it out if you’re not a fan of coffee.
Keep in mind also that peppermint extract is a very powerful extract, a few drops will go a long way!
The chocolate buttercream frosting is to die for! I could have eaten it with a spoon straight from the mixing bowl until it was all gone!
For the frosting, you need butter, powder sugar, unsweetened cocoa powder, instant coffee, peppermint extract and International Delight Peppermint Mocha coffee creamer.
Just like in the cupcake batter, you can add instant coffee as little or as much as you prefer.
The same goes for the peppermint extract!
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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