Christmas lasts a solid week in our family. We usually have multiple Christmases with different parts of the family. Which gives me an excuse to do some post-holiday baking. Inspired by Starbucks and my sister-in-law's baking, I decided to make peppermint mocha cupcakes for Christmas #2 over the weekend.
What You'll Need:
Cupcakes
1 stick unsalted butter, room temperature
1 cup sugar
4 large eggs, room temperature
16 fluid ounces chocolate syrup
1 tablespoon peppermint extract
1 teaspoon instant coffee granules
1 cup flour
Filling
1/2 cup heavy cream
8 ounces dark chocolate, finely chopped
1 teaspoon instant coffee granules
Frosting
4 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon peppermint extract
3/4 cup heavy whipping cream
To make the cupcakes, cream the butter and sugar. Add eggs, syrup, extract and coffee. Fold in flour until just mixed. Bake at 325 until just set, about 25-30 minutes. Let the cupcakes cool completely in the pan. Pour heated heavy cream over chocolate and coffee. Mix until glossy. Core cupcakes and pour ganache into middles.
Once the ganache is set, whip cream until stiff peaks form. Whip cream cheese, sugar and peppermint until smooth. Fold in whipped cream. Frost cupcakes and add cute garnish. I found these adorable toppers from Meri Meri on sale after Christmas.
These are super rich. Even without the frosting. A perfect way to finish off your over-stuffed holiday! Happy New Year!
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