Peppermint Mocha Cupcakes

Another christmas cupcake, made using my favourite chocolate cupcake recipe, changed slightly with the addiction of peppermint!


Chocolate Cupcakes
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
½ tsp. peppermint extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and peppermint just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Peppermint Swiss Meringue Buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon peppermint extract
pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then beat in the peppermint.

Frost cooled cupcakes with the peppermint buttercream, top with Andes peppermint pieces, and a peppermint candy.