Celebrate National Cupcake Day: Peppermint Mocha Latte Cupcakes
Today is National Cupcake Day. Why not bake a batch of cupcakes and share them with your neighbors for a random act of kindness? Do you have a favorite recipe that you use? If you don’t or even if you do. I have one recipe that will sure to become your favorite. It includes all of my favorite things, peppermint, mocha, and lattes. On a side note have you tried the new Peppermint Mochas at Starbucks? They are so the bomb.
Peppermint Mocha Latte Cupcakes
Cupcake Ingredients:
- 1 cup flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp instant espresso powder
- 1/2 cup hot water
- 1/2 cup cocoa powder
- 6 TBSP butter that is room temp
- 3/4 cup sugar
- 1 large egg
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Cupcake Directions:
- Preheat oven to 350 degrees. Line a cupcake tin with cupcake paper liners.
- Whisk flour, baking soda, salt in a medium bowl. Set aside.
- Whisk hot water, instant espresso powder and cocoa powder in a small bowl. Set aside.
- Using a stand mixer, cream together butter and sugar until light and fluffy.
- Mix the egg, vegetable oil, and vanilla until well combined.
- Add in the flour mixture, alternate with the hot cocoa mix until there are no lumps.
- Using a large ice cream scoop the batter into the lined cupcake tins until they are 3/4’s filled.
- Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
- Remove from oven allowing cupcakes to cool in cupcake pan for 10 minutes.
- Take out of cupcake pan and place individual cupcakes on a wire rack to cool completely.
Peppermint Mocha Latte Cupcakes
Ingredients
- 1 cup flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp instant espresso powder
- 1/2 cup hot water
- 1/2 cup cocoa powder
- 6 TBSP butter that is room temp
- 3/4 cup sugar
- 1 large egg
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a cupcake tin with cupcake paper liners.
- Whisk flour, baking soda, salt in a medium bowl. Set aside.
- Whisk hot water, instant espresso powder and cocoa powder in a small bowl. Set aside.
- Using a stand mixer, cream together butter and sugar until light and fluffy.
- Mix the egg, vegetable oil, and vanilla until well combined.
- Add in the flour mixture, alternate with the hot cocoa mix until there are no lumps.
- Using a large ice cream scoop the batter into the lined cupcake tins until they are 3/4’s filled.
- Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
- Remove from oven allowing cupcakes to cool in cupcake pan for 10 minutes.
- Take out of cupcake pan and place individual cupcakes on a wire rack to cool completely.
And of course, I can’t forget the best part of the cupcake the frosting.
Peppermint Frosting
Frosting Ingredients:
- 1 cup butter, softened
- 2 cup powdered sugar
- 1 – 2 TBSP heavy cream
- 2 tsp peppermint extract
- chocolate sauce to drizzle
- crushed candy canes
Frosting Directions:
- Beat butter and sugar till combined
- Mix in heavy cream and extract and mix until blended.
- Spoon into a pastry bag with a large tip.
- Frost cupcakes from the outside working the tip toward the center of the cupcake.
- Drizzle chocolate sauce
- Sprinkle crushed candy canes
Peppermint Frosting
Ingredients
- 1 cup butter, softened
- 2 cup powdered sugar
- 1 – 2 TBSP heavy cream
- 2 tsp peppermint extract
- chocolate sauce to drizzle
- crushed candy canes
Instructions
- Beat butter and sugar till combined
- Mix in heavy cream and extract and mix until blended.
- Spoon into a pastry bag with a large tip.
- Frost cupcakes from the outside working the tip toward the center of the cupcake.
- Drizzle chocolate sauce
- Sprinkle crushed candy canes
Hope you enjoyed this National Cupcake Day treat.
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