Peppermint Mocha Chocolate Cupcakes

Supremely moist and decadent chocolate cupcakes topped with peppermint mocha frosting, a drizzle of chocolate ganache, and crushed candy canes. Can you think of a sweeter way to kick off the holiday season?

I know many of you cringe at this word… but I’ve got to say it. These cupcakes are supremely moist! In fact, I will go as far as to say they are the most tender cupcakes I have ever bitten into. And these chompers have bitten into many cupcakes!

Ingredients :

For the Chocolate Peppermint Cupcakes:

• 3 tablespoons coconut oil OR canola oil
• 1 stick (4 ounces) unsalted butter, cut into 1/2 inch cubes
• 3 ounces semi-sweet chocolate, finely chopped
• 3/4 cup + 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon salt
• 2 large eggs + 1 large egg yolk, at room temperature
• 1 cup granulated sugar
• 1/2 teaspoon peppermint extract
• 1/2 cup full fat sour cream
• 1/2 cup hot coffee

For the Chocolate Peppermint Frosting:

• 3 cups confectioners sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 stick unsalted butter, very soft
• 2 tablespoons sour cream
• 3 to 4 tablespoons half and half (you can find this in the dairy aisle near the heavy cream)
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract

For the Chocolate Drizzle:

• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy whipping cream
• 1 teaspoons vanilla extract
• 1/2 cup crushed candy canes

Instructions :

For the Chocolate Peppermint Cupcakes:

1. Preheat oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off). Set aside.
2. In a large, microwave safe bowl, melt the oil, butter, and chocolate in the microwave, heating in 30 second increments, and stirring in between each increment, until completely melted. Whisk mixture until completely smooth and set aside to cool.
3. In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
4. In a large bowl whisk together the eggs, yolk, sugar and peppermint extract; beat until smooth.
5. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined. Quickly stir in the hot coffee - it's important not to over mix, here! Just stir until everything is evenly combined.
6. Fill the prepared cupcake liners so that each mold is 3/4 of the way full (you'll have some leftover batter). Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining batter.
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get full recipes : bakerbynature.com

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