Peppermint Mocha Cupcakes
Rich chocolate coffee cupcakes are topped with a silky peppermint Swiss meringue buttercream.
Ingredients
For the Chocolate Mocha Cupcakes
- 1 cup all-purpose flour 120g
- 1 cup granulated sugar 200g
- ½ cup unsweetened cocoa powder 50g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted, 113g
- 2 large eggs lightly beaten
- ½ cup hot brewed coffee 120ml
- 1 tablespoon instant coffee powder
- ½ teaspoon peppermint extract
For the Peppermint Swiss Meringue Buttercream
- 4 large egg whites
- 1 cup granulated sugar 200g
- 1 cup unsalted butter softened and cut into pieces, 227g
- 1 teaspoon peppermint extract
- Optional: Crushed peppermint candies or chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate medium bowl, whisk the melted butter, eggs, hot coffee, instant coffee powder, and peppermint extract until combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix. The batter will be thin.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 14-16 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, combine the egg whites and sugar in the heatproof bowl of a stand mixer. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer.
- Carefully transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on medium-high speed until a stiff, glossy meringue forms and the outside of the bowl feels cool to the touch, about 8-10 minutes.
- Switch to the paddle attachment. With the mixer on medium-low speed, add the softened butter one piece at a time, waiting until each is incorporated before adding the next. Once all butter is added, add the peppermint extract. Increase speed to medium-high and beat until the frosting is smooth. Pipe or spread onto the cooled cupcakes and add garnish if using.
Notes
It is important to heat the egg whites and sugar to 160°F (71°C) to ensure they are safe to eat.
If your buttercream looks curdled or separated after adding the butter, just keep mixing. It will come together after a few more minutes of beating.
Make sure your cupcakes are completely cool before frosting them, otherwise the buttercream will melt and slide off.
Room temperature ingredients are key for the buttercream. The butter should be soft but not melty, and the meringue must be cool before you add the butter.