Double Chocolate Mocha Cupcakes with Peppermint Buttercream
*Note: If you like a lot of frosting, double the recipe.
  • Cupcakes
  • 1 stick of butter, softened
  • 1 cup of sugar
  • ⅔ cup milk
  • 2 eggs + 1 egg white
  • ½ cup of strong coffee
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups all purpose flour
  • ½ cup cake flour
  • ½ cup cocoa powder
  • ½ teaspoon vanilla
  • ½ cup semi-sweet chocolate chips
  • Peppermint Swiss Butter cream Frosting:
  • 3 egg whites
  • ¾ cup sugar
  • 2 sticks of butter, softened
  • ½ teaspoon vanilla
  • ½ teaspoon peppermint extract.
  1. Cupcakes:
  2. Preheat oven to 350 degrees. Line a muffin tin with liners.
  3. Cream butter and sugar together in the bottom of a stand mixture on medium high until light and fluffy.
  4. Lower speed to medium, add eggs one at a time, making sure each one is fully incorporated before adding the other.
  5. Add coffee and vanilla. Mix until combined.
  6. Sift baking powder, salt, flours, and cocoa powder together in a large bowl.
  7. With the speed on low add the flour and milk alternating first with a third of the flour then half of the milk, ending with flour.
  8. Fold in chocolate chips.
  9. Fill each muffin about ¾ full and bake for 20 minutes or until a wooden skewer comes out with just a few crumbs attached. Be sure to not over bake. Remove from tins and cool.
  10. Peppermint Swiss Buttercream:
  11. In the bottom of a stand mixer add egg whites and sugar, place over a low flame, stirring constantly until the sugar has dissolved and the mixture is warm, about 2-3 minutes.
  12. Transfer bowl to the mixer. Using the whisk attachment beat the egg whites until stiff peaks form on a high speed, about twelve minutes.
  13. Switch to the paddle attachment. With the mixer on medium add the softened butter one tablespoon at a time, making sure each addition if fully incorporated.
  14. Once butter is incorporated add the vanilla and peppermint extract.
  15. If the mixture begins to separate, turn the mixer back on the highest speed it will go and mix until it is cohesive again.
  16. After cupcakes have cooled, pipe frosting onto cupcakes. Garnish with crushed peppermints.
Recipe by Cooking for Keeps at