Ingredients
Cupcakes
- 2 cups milk
- 1 cup cocoa powder
- 6 tablespoons espresso powder
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 ¼ cups granulated sugar
- ¼ cup vegetable oil
- 3 large eggs
- 1 teaspoon peppermint extract
Icing
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon peppermint extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners to prepare for baking.
- Prepare the Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, salt, and espresso powder to ensure even distribution of dry components.
- Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, vegetable oil, milk, and peppermint extract until fully combined and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing and ensure tender cupcakes.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to give room for rising.
- Bake the Cupcakes: Place the pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Icing: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, unsweetened cocoa powder, and peppermint extract on medium-high speed until stiff peaks form.
- Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each cupcake with the peppermint mocha whipped icing using a piping bag or a spatula.
- Serve and Enjoy: Garnish if desired with peppermint candies or chocolate shavings and serve immediately or store in the refrigerator until ready to enjoy.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use chilled heavy cream for better whipping results.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor change.
- Espresso powder can be adjusted based on desired coffee intensity.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
