Peppermint Mocha Chocolate Cupcakes #Christmas #Peppermint #Cupcakes

Supremely moist and decadent chocolate cupcakes topped with peppermint mocha frosting, a drizzle of chocolate ganache, and beaten candy canes.

A massive fan of “Christmas flavors”. you know… those we stay up for indulging in all year long. Like eggnog, gingerbread, cranberry, snickerdoodle, pumpkin, and of direction, peppermint mocha. i love all of them! but peppermint mocha may be my favourite… I blame Starbucks and their addicting peppermint mocha lattes. have you ever had one yet this yr?! I got my first restoration of the season final week and every sip was as sweet as I remembered.

INGREDIENTS

For the Chocolate Peppermint Cupcakes:

• 3 tablespoons coconut oil OR canola oil
• 1 stick (4 ounces) unsalted butter, cut into 1/2 inch cubes
• 3 ounces semi-sweet chocolate, finely chopped
• 3/4 cup + 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon salt
• 2 large eggs + 1 large egg yolk, at room temperature
• 1 cup granulated sugar
• 1/2 teaspoon peppermint extract
• 1/2 cup full fat sour cream
• 1/2 cup hot coffee

For the Chocolate Peppermint Frosting:

• 3 cups confectioners sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 stick unsalted butter, very soft
• 2 tablespoons sour cream
• 3 to 4 tablespoons half and half (you can find this in the dairy aisle near the heavy cream)
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract

For the Chocolate Drizzle:

• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy whipping cream
• 1 teaspoons vanilla extract
• 1/2 cup crushed candy canes

INSTRUCTIONS

For the Chocolate Peppermint Cupcakes:

1. Preheat oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and gently spray the liners with non-stick spray (non-compulsory but it does help them peel right off). Set aside.
2. In a massive, microwave safe bowl, soften the oil, butter, and chocolate inside the microwave, heating in 30 2d increments, and stirring in between every increment, till completely melted. Whisk combination until absolutely smooth and set aside to chill.
3. In a medium-sized bowl integrate the flour, baking soda, baking powder, cocoa powder, and salt; stir collectively till thoroughly blended and set aside.
4. In a large bowl whisk collectively the eggs, yolk, sugar and peppermint extract; beat until clean.
5. add the cooled oil/butter/chocolate combination and whisk until clean. add half of of the flour aggregate, then half of of the bitter cream. Repeat the procedure until the whole thing is brought, and be sure to mix till just mixed. fast stir inside the hot coffee - it's critical now not to over mix, right here! simply stir till the entirety is evenly blended.
6. Fill the organized cupcake liners in order that each mildew is three/4 of the way complete (you may have a few leftover batter). Bake for 16-18 mins, or until a toothpick inserted inside the middle comes out easy. Cool cupcakes within the pan for 10 mins, then transfer to a cooling rack to chill completely. Repeat with closing batter. 

For the Chocolate Peppermint Frosting:

1. Sift collectively the confectioners sugar and cocoa powder, whisking nicely to ensure it's bump and lump unfastened!
2. using a handheld mixer OR a stand mixer outfitted with the paddle attachment, beat the butter on medium-excessive velocity until creamy; about 2 mins. reduce velocity to low and slowly upload the sifted sugar/cocoa powder, alternating with the bitter cream and half of and 1/2, then add the peppermint extract and salt. once all of the ingredients had been introduced, increase speed to medium-high and beat the frosting till fluffy, about 2 mins.
3. Frost cooled cupcakes and pinnacle with chocolate drizzle and crushed sweet canes.

For the Chocolate Drizzle:

1. region chocolate in a medium-sized warmth-proof bowl; set apart.
2. In a small saucepan over medium warmness, warm the heavy cream till very hot, however not boiling. Pour the hot cream over the chopped chocolate and set it apart for two-3 minutes. Whisk the cream and chocolate absolutely smooth; whisk in vanilla. permit the chocolate to chill for approximately 5 minutes earlier than spooning the at the pinnacle of every frosted cupcake. Sprinkle the moist chocolate with crushed sweet canes.