Amber and I have finally completed our first Long Distance Baking Project!!!!! We already have plans for next year, hopefully to include cookies too!
This month we had to use peppermint!!! What would December be without peppermint!?
And what would peppermint be without chocolate!?
And WHAT WOULD CHOCOLATE BE WITHOUT COFFEE!!?!?
We were a tiny bit worried that this would be similar to March's recipe. Totally nothing like it!
She found this great recipe once again from Annie's Eats! These were so much fun to make...and eat! The frosting was a bit tricky to make. Mine was a bit runny and never actually peaked even after about 12 minutes of beating. Still tasted amazing!!!
Peppermint Mocha Cupcakes
From Annie's Eats
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
Frosting:
6 large egg whites
1¾ plus 2 tbsp. granulated sugar
1½ cups (3 sticks) unsalted butter, at room temperature
4 tsp. peppermint extract
1-2 tsp. vanilla extract
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
Make the frosting
1. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until smooth again, about 3-5 minutes more.
4. Stir in the peppermint and vanilla extracts and mix just until incorporated.
I served these at our staff ladies Christmas lunch! Big success!
Sara's Name: Good enough to drink Peppermint Mocha cupcake
Amber's Name: We Wish You a Minty Mocha cupcakes!
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