Peppermint Mocha Cupcakes

This was another treat that I made for my mint-loving husband to bring to a party.  They were a huge hit and really tasted fantastic.    The fluffy swiss-meringue buttercream with the mint extract was divine, and the coffee flavored cupcake was light and fluffy.  It is a really wonderful flavor combination - I will definitely be making these again (and aren't they a really pretty dessert?). 

Ingredients

for the cupcakes (makes 24 regular sized cupcakes):

• 2 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 3 tsp. espresso powder
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup whole milk
• 1 cup strong brewed coffee
• 1 tsp. peppermint extract
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs

for the frosting:

• 6 large egg whites
• 1¾ plus 2 tbsp. granulated sugar
• 2 cups (4 sticks) unsalted butter, at room temperature
• 4 tsp. peppermint extract
• 2 tsp. vanilla extract

Directions

to make the cupcakes

1. Preheat the oven to 350° F.  Line two cupcake pans (24 cupcakes) with paper liners.

2. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together.  Combine the milk, coffee and peppermint extract in a liquid measuring cup.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.

4. Beat in the eggs one at a time.   Alternately mix in the dry and liquid ingredients, and mixing just until incorporated.

5. Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.   Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

to make the frosting

1. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until smooth again, about 3-5 minutes more.

4. Stir in the peppermint and vanilla extracts and mix just until incorporated.

Source: Annie's Eats

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