Peppermint Mocha Cupcakes

 These cupcakes are perfect to fill those cravings for mint-chocolate we all get.  Peppermint Mocha Cupcakes are also great to serve over the holidays and are a welcome break from the usual Christmas cookies.  These are just simply delicious and moist!

I used prepared cake mix for this recipe but if you have a favourite dark chocolate cake recipe then definitely go ahead and use that in place of the cake mix.  This also makes far more icing than you will need for the cupcakes but I like to use the leftover mixture to make delicious Peppermint Chocolate Truffles with.

Ingredients:

1 package Devils Food Cake mix, plus ingredients to prepare
1 heaping Tablespoon instant espresso powder
1 1/2 Cups Whipping Cream
350 grams/12 Oz Semisweet Chocolate Chips
2 tsp peppermint extract
Crushed Candy canes or striped peppermint candy

Directions:

• Preheat oven to 350 F.
• Line muffin tray with baking cups.
• Prepare cake mix according to directions on box then stir in espresso powder.
• Bake 19-22 minutes or until toothpick inserted into cupcake comes out clean.
• Allow cupcakes to cool completely on a wire rack.
• When cupcakes are cool, bring cream to a simmer in a small pot over medium-high heat.
• Pour cream over chocolate chips in a medium sized bowl.
• Whisk until smooth then stir in peppermint extract.
• Dip tops of cupcakes into the chocolate icing and let stand 10 minutes.
• Sprinkle tops with crushed candy.

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Yield: 24 Cupcakes

Peppermint Mocha Cupcakes

Cook Time: 20 minutes

Total Time: 20 minutes

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Ingredients

• 1 package Devils Food Cake mix, plus ingredients to prepare
• 1 heaping Tablespoon instant espresso powder
• 1 1/2 Cups Whipping Cream
• 350 grams/12 Oz Semisweet Chocolate Chips
• 2 tsp peppermint extract
• Crushed Candy canes or striped peppermint candy

Instructions

1. Preheat oven to 350 F.
2. Line muffin tray with baking cups.
3. Prepare cake mix according to directions on box then stir in espresso powder.
4. Bake 19-22 minutes or until toothpick inserted into cupcake comes out clean.
5. Allow cupcakes to cool completely on a wire rack.
6. When cupcakes are cool, bring cream to a simmer in a small pot over medium-high heat.
7. Pour cream over chocolate chips in a medium sized bowl.
8. Whisk until smooth then stir in peppermint extract.
9. Dip tops of cupcakes into the chocolate icing and let stand 10 minutes.
10. Sprinkle tops with crushed candy.

Nutrition Information:

Yield:

24

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Liz Lampman

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.