Peppermint Mocha Chocolate Cupcakes


Super moist and decadent peppermint mocha cupcakes are topped with chocolate peppermint frosting and crushed candy canes! Perfect for the holiday season.

yield : 18 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 full instructions kindly visit bakerbynature.com.

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