Dec 23, 2009

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?). 

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

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.


  1. hello mint loving husband to christine here!
    I must say these cupcakes were amazingly excellent. I brought them to a network party and they were a hit!
    At first people just though "ahhh cupcakes" once they ate them people loved them.
    The cupcakes are good!

  2. These are beautiful. You really have an eye for photographing food.

  3. That was me (Debbie P.)

  4. Thanks Debbie! You can sign in with Name/URL and just not put in a URL if you want your name to show up.
    Hope you had a great Christmas! :)

  5. Oh my soul! This recipe looks like my new favourite thing. Can't wait to try them!