Peppermint Mocha Cupcakes

Another great tradition that we have in my family is a holiday that we are surprised hasn’t been made a national holiday yet.  It is called Chocolate Day.  This holiday originated several years ago in my family.  The holiday is centered on pajamas, movies, and lots and lots of chocolate.  We all sit in our pajamas on the 26^th of December and eat chocolate all day.  It’s the best!  For this holiday I made three different types of cupcakes.

Peppermint Mocha Cupcakes

Ingredients:
For the cupcakes:
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2-3 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

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  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.

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.  Blend in the eggs one at a time.   Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.

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.

Ingredients:

 1 stick of butter at room temperature

about 3 peppermint sticks, finely crushed

3 cupas of confectioners' sugar, sifted

2 to 3 tablespoons milk

Mix butter until soft then add in the milk and confectioners’ sugar.  Once thoroughly mixed add in the crushed candy cane.

I felt that the peppermint flavoring in the cupcake was too strong so I think that if the peppermint flavor was saved for the frosting and kept out of the cupcake then it would be a little less strong.