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Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
5 mins
total:
45 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.

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  • Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.

  • Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.

  • Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.

  • Spoon batter into the prepared cups, filling each line just over 1/2 full.

  • Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.

Cook's Note:

Make sure not to overfill your cupcakes liners, as these cupcakes rise substantially while baking.

Nutrition Facts

103 calories; protein 1.7g; carbohydrates 15.3g; fat 4.5g; cholesterol 15.6mg; sodium 152.6mg. Full Nutrition
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