At Layla Grayce, we love a sweet treat (just about any time of the day or night!) So you can imagine how thrilled we were when Katie Koonce of Epicurean Mom “gifted” us with this inspired cupcake recipe that she created exclusively for us. Mocha Peppermint cupcakes are today’s feature – delish! Katie explains how she incorporated favorite holiday flavors of chocolate and peppermint to create this palate pleaser:
“It’s the season when peppermint takes center stage and I’ve been in overdrive making new recipes like my peppermint patties and peppermint chocolate mousse, but I couldn’t resist creating one last holiday dessert, and this one is extra tasty! Instead of a simple cupcake with butter cream frosting, I decided to step it up with peppermint infused buttercream and a gooey ganache topping. Double chocolate and peppermint anyone? Yes please!”
I used my basic vanilla frosting recipe, then added pure peppermint extract and powdered peppermint flakes which really boosted the pepperminty goodness.
I used a 1M tip to frost the cupcakes and a spoon to gently drizzle ganache over the top of the frosting. To keep the perfect ‘drizzle’ consistency, you may need to gently swirl the chocolate in a heat proof bowl over a low open flame (be sure not to burn the ganache). Add a sprinkle of crushed (not powdered) peppermint to the tops – heaven!
Mocha Peppermint Cupcakes
Recipe Adapted by Epicurean Mom | Ganache Adapted from Graces Sweet Life
Servings: 16 Cupcakes
Ingredients For Cupcakes:
- ~ 1 2/3 cup flour
- ~ ¾ cup unsweetened cocoa powder
- ~ 1 teaspoon baking powder
- ~ ½ teaspoon baking powder
- ~ ½ teaspoon salt
- ~ 1 teaspoon vanilla
- ~ 1 and ¼ cup sugar
- ~ 1 stick butter, softened
- ~ 2 eggs, slightly beaten
- ~ ¼ cup strong chocolate coffee (I used Ghiradelli Mocha Truffle)
- ~ ½ cup whole milk
- ~ ¼ cup hot water
Preheat oven to 350 degrees. Line standard muffin tins with 16 paper liners, set aside.
Sift flour, cocoa powder, baking powder and baking soda, set aside.
In a bowl of a standing mixer fitted with the paddle attachment, cream the sugar and butter for about 3 minutes, until light and fluffy. Add the salt and eggs (one egg at a time) mixing after each addition. In a small bowl mix the coffee, milk and vanilla. Turn the mixer to low, add the flour and coffee mixture to the butter, in 3 separate increments, starting with the flour and ending with the coffee. Mix until well incorporated. Remove bowl from standing mixer, with a rubber spatula mix the hot water into the batter mix well.
Spoon the batter evenly into the paper liners, filling about three quarters full. Bake for 15-20 minutes, let cool on wire rack.
- ~ 2½ sticks butter, room temperature
- ~ 3-4 cups powdered sugar, sifted
- ~ ¼ teaspoon salt
- ~ 1/3 cup powdered peppermint flakes
- ~ ¾ teaspoon pure peppermint extract
- ~ ½ teaspoon pure vanilla extract
- ~ 3 tablespoons heavy cream
In a bowl of a standing mixer fitted with the paddle attachment, cream the butter and salt on med-high until pale and creamy. Turn the mixer to lowest setting slowly add the powdered sugar, 1 cup at a time, stopping at 3 cups. Add the peppermint flakes, peppermint extract, vanilla extract, mix until well incorporated. 1 tablespoon at a time, add the heavy cream, beat until frosting is smooth. Depending on desired frosting consistency, add more powdered sugar, for a thicker more stiff frosting.
- ~ 3 ounces good quality semisweet chocolate, finely chopped
- ~ 3-4 cups powdered sugar, sifted
- ~ 1/3 cup heavy cream
- ~ ½ tablespoon corn syrup
Place the chocolate in a heatproof bowl.
In a small saucepan heat the heavy cream and syrup, simmering until a slow boil. Pour heavy cream mixture over chocolate and let set for 1-2 minutes.
Using a spatula, mix the chocolate starting from the middle making the way towards the edges. Trying to pull in as much chocolate as possible, until mixture is smooth.
photos and recipe: © Katie Koonce, Epicurean Mom