Peppermint Mocha Cupcakes

As the holidays are approaching, here is one way to get into the spirit! A chocolate cupcake with a mocha cream filling & a peppermint frosting is the perfect way to say hello to winter!

Ingredients:

Cupcake base:

3/4 cups all-purpose flour

1/2 cup of unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs, room temperature

1/2 cup sugar

1/3 cup vegetable oil

1/2 cup light brown sugar

2 teaspoon vanilla extract

1/2 cup whole milk

Mocha filling:

3 tablespoons all-purpose flour

2 tablespoons unsweetened cocoa powder

1 teaspoon instant coffee granules

1 cup of whole milk

1 cup butter, room temperature

1/2 cup confectioners sugar

1 teaspoon vanilla extract

Peppermint Frosting:

1 cup butter, room temperature

4 cups of confectioners sugar, sifted

4 tablespoon whipping cream

2 small drops of peppermint extract*

2 drops red food coloring (optional)

Directions:

Cupcake:

1. Preheat oven to 350 degrees, and line 12 cupcake tins with liners.

2. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt. and set aside

3. In a small bowl, add eggs, sugar, brown sugar, oil, and vanilla whisk together until combined.

4. Combine dry ingredients slowly into wet ingredients and add in milk and whisk together until well combined. DO NOT OVERMIX.

5. Divide the batter into the liner, halfway, and stick into the oven for 18-20 minutes or until cakes test done.

While cupcakes are in the oven, create the filling ad frosting.

Filling:

1. In a medium-sized saucepan, combine flour, unsweetened cocoa powder, coffee, instant coffee granules, and milk. Over medium heat, for five minutes, whisk consistently or until mixture thickens.

2. Place mixture in a bowl cover, with plastic wrap, and cool for 30 minutes.

3. In a medium bowl, beat butter and gradually add sugar at medium speed until light and fluffy. Then gradually add cooled cocoa mixture and beating until blended.

4. Add vanilla, and beat until it forms a peak.

Peppermint Frosting:

1. In a large bowl, beat room temperature butter at medium speed until creamy, gradually add confectionary sugar, and beat well.

2. Add whipping cream and peppermint extract and food coloring (optional).

Cupcake assembly:

1. Once cupcakes are cooled, cut the center of the cupcake halfway with an apple corer.

2. Once the filling has cooled, put the frosting in a disposable piping bag & pipe in the Mocha filling.

3. Insert your 6B star tip into the piping bag, if it is disposable bag, cut the bottom of your piping bag to fit the tip, and gently push the tip through the opening of the bag.

4. Take the frosting and spoon it into bag pipe, fill your bag half way with frosting and twist the end of your bag and tie it off with a rubber band

5. Frost your cupcakes, and garnish with some sprinkles and enjoy!