:max_bytes(150000):strip_icc()/8938823-1dcfe818792a408b92e6d245286b6337.jpg)
Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they’d be delicious with a white chocolate or vanilla buttercream as well!
Ingredients
- 3 tablespoons instant espresso powder
- 1 tablespoon hot water
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ½ cup firmly packed dark brown sugar
- ¼ cup white sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- ½ cup strongly brewed coffee, cooled to room temperature
- ½ cup buttermilk, at room temperature
- ½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
Step 2
Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
Step 3
Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
Step 4
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.
Step 5
Spoon batter into the prepared cups, filling each line just over 1/2 full.
Step 6
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.
Cook’s Note:
Make sure not to overfill your cupcakes liners, as these cupcakes rise substantially while baking.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 103 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat3g | 14% |
| Cholesterol16mg | 5% |
| Sodium153mg | 7% |
| Total Carbohydrate15g | 6% |
| Dietary Fiber1g | 4% |
| Total Sugars9g | |
| Protein2g | |
| Vitamin C0mg | 1% |
| Calcium39mg | 3% |
| Iron1mg | 4% |
| Potassium79mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/7970804_Limoncello-Ricotta-Cake_Kim_2x1-9d26cc95832d4918969d1f57c173eac6.jpg)
:max_bytes(150000):strip_icc()/7963451FrenchAppleCakeChefJohn2x1-8d4458e25bf947eea0e672620a97f83e.jpg)
:max_bytes(150000):strip_icc()/7642312_Summer-Fruit-Icebox-Cake_Kim_2x1-401c33d43c2647a78f40826e9e9e32e7.jpg)
:max_bytes(150000):strip_icc()/7564806_Peach-Cake-with-Brown-Sugar-Icing_fabeveryday_2x1-542d9034865546a29f6bf985ca847e71.jpg)
:max_bytes(150000):strip_icc()/7554374-churro-cheesecake-bars-mfs-1x2-1957-0319e6a174aa400492f8cc37102f14fe.jpg)
Leave feedback about this