Peppermint Mocha Crunch Cupcakes

This post is a conglomerate of the things I’ve been doing lately.

I’ve been working a lot at the ol’ Bath & Body Works. My math skills are becoming increasingly more impressive and efficient and my hands permanently smell like Twisted Peppermint.

I watched the CrossFit Games while doing this ab workout, and I’m not sure whether my abs or legs hurt more. Does that mean I’m doing it wrong..?

And then it was the old man’s birthday. We celebrated my dad’s birthday on Wednesday and I decided to make cupcakes. Obviously. There is no better excuse to make cupcakes than birthdays.

This cupcake is the perfect marriage of peppermint and a mocha chocolate. I even swirled the frosting in total pastry chef fashion [if you can’t tell by my crazy pictures – durn lack of sunlight past 5pm – there was a pink and white peppermint swirl in the frosting], and let me just tell you. It was 500 times easier than I was expecting. Do it, people. Pretend you’re a pastry chef. Get on your cute apron and pull out your Ziploc bags and get to baking.

Peppermint Mocha Crunch Cupcakes

Adapted slightly from Bakers Royale

1 c all purpose flour
1 c sugar
1/3 c + 2 tbsp cocoa powder
1/2 tsp baking soda
Pinch of salt
1 stick unsalted butter, melted
2 large eggs
1/2 tsp peppermint extract
2 tsp instant coffee
3 oz hot coffee
3/4 c mini chocolate chips
1/4 c crushed peppermints

1. Combine flour, sugar, cocoa, salt and instant coffee.
2. In a bowl of a standing mixer, combine butter, eggs and peppermint extract.
3. Gradually add in flour mixture.
4. Slowly pour in hot coffee, once cooled, about an ounce at a time until well mixed.
5. Fold in peppermints and chocolate chips.
6. Bake at 350°F for minutes.

Peppermint Buttercream
Adapted slightly from Rookie Cookie

6 tbsp butter, softened
3 c powdered sugar
3 tbsp milk
1/2 tsp vanilla extract
1/2 tsp peppermint extract
4 drops red food coloring
Peppermint sprinkles or crushed candy canes

1. Combine butter and powdered sugar in a mixer until mixture is crumbly.
2. Add milk, tablespoon at a time.
3. Add vanilla and peppermint and beat on medium until creamy and well incorporated.
4. Divide frosting into 2 bowls. Add food coloring to one bowl. Spoon frosting, alternating between white and pink/red, into Ziploc bag with a tiny piece cut out of end. Pipe onto cupcakes. Sprinkle some peppermint candies or sprinkles on top.


2 thoughts on “Peppermint Mocha Crunch Cupcakes

  1. Erika says:

    Those look fabulous! Almost as good as your peppermint crunch truffles…jk they look equally delicious! That frosting looks illegally fluffy. And hands smelling permanently like peppermint sounds like a good thing!

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