Ho Ho Mint Mocha Cupcakes | Recipe | Cub - Cub groceries, pharmacies and liquor stores make shopping your way easy - in-store or online with pickup and delivery

Ho Ho Mint Mocha Cupcakes

Recipe - Blaine West

Ho Ho Mint Mocha Cupcakes

Prep Time30 Minutes

Servings12

Cook Time20 Minutes

Ingredients

3/4 cup Bob's Red Mill All Purpose Flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsweetened cocoa powder

1 egg large, lightly beaten

1 1/2 teaspoon vanilla extract, divided

1 1/4 teaspoon peppermint extract, divided

1/4 cup unsalted butter, melted

1/2 cup milk

1/2 cup boiling black coffee

2 oz cream cheese, room temperature

1 tablespoon butter, room temperature

1 cup heavy cream, divided

1/3 cup powdered sugar

1/3 cup chopped candy canes

Directions

Heat oven to 350°F. In a large bowl whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
In a medium bowl, whisk egg, 1 teaspoon vanilla, 1 teaspoon peppermint, melted butter, and milk. Meanwhile, bring coffee to a boil.
In the bowl with flour, pour in wet ingredient mixture and stir until just combined. Slowly pour in coffee. Batter will be thin.
Pour batter into muffin tin, filling two-thirds full. Bake 18–20 minutes.
Make frosting by whipping together cream cheese, butter, 1⁄2 teaspoon vanilla, 1⁄4 teaspoon peppermint, and a pinch of salt. Add 1⁄4 cup heavy cream and powdered sugar. Beat until the smooth. Pour in remaining 3⁄4 cup cream and whip until the mixture will hold a firm peak. Frost as desired and top with crushed candy canes.

30 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 12 servings

3/4 cup Bob's Red Mill All Purpose Flour

1 cup sugar

Essential Everyday Sugar, Granulated, Pure, 4 Pound

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$2.99 was $3.69$0.75/lb

1 teaspoon baking soda

Essential Everyday Baking Soda, Multi-Purpose, 16 Ounce

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$1.19$0.07/oz

1/2 teaspoon baking powder

Clabber Girl Baking Powder, Double Acting, 8.1 Ounce

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$3.19 was $3.39$0.39/oz

1/2 teaspoon salt

Essential Everyday Salt, Plain, 26 Ounce

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$1.19$0.05/oz

6 tablespoons unsweetened cocoa powder

Hershey's Cocoa, 100% Cacao, 8 Ounce

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$5.69$0.71/oz

1 egg large, lightly beaten

Cub Eggs, Large, 12 Each

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$4.99$0.42 each

1 1/2 teaspoon vanilla extract, divided

Watkins Vanilla Extract, Imitation, 2 Ounce

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$2.49 was $2.69$1.25/oz

1 1/4 teaspoon peppermint extract, divided

Watkins Peppermint Extract, Pure, 2 Fluid ounce

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$4.29 was $4.69$2.15/fl oz

1/4 cup unsalted butter, melted

Essential Everyday Butter, Unsalted, 4 Each

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$4.49$1.12 each

1/2 cup milk

Cub Milk, Low Fat, 1% Milkfat, 0.5 Gallon

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$2.29$4.58/gal

1/2 cup boiling black coffee

2 oz cream cheese, room temperature

Essential Everyday Cream Cheese, 8 Ounce

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$2.69$0.34/oz

1 tablespoon butter, room temperature

Essential Everyday Butter, Sweet Cream, Salted, 4 Each

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$4.49$1.12 each

1 cup heavy cream, divided

Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint

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$3.59$3.59/pt

1/3 cup powdered sugar

Essential Everyday Powdered Sugar, Confectioners, 32 Ounce

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$2.49 was $2.69$0.08/oz

1/3 cup chopped candy canes

Directions

Heat oven to 350°F. In a large bowl whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
In a medium bowl, whisk egg, 1 teaspoon vanilla, 1 teaspoon peppermint, melted butter, and milk. Meanwhile, bring coffee to a boil.
In the bowl with flour, pour in wet ingredient mixture and stir until just combined. Slowly pour in coffee. Batter will be thin.
Pour batter into muffin tin, filling two-thirds full. Bake 18–20 minutes.
Make frosting by whipping together cream cheese, butter, 1⁄2 teaspoon vanilla, 1⁄4 teaspoon peppermint, and a pinch of salt. Add 1⁄4 cup heavy cream and powdered sugar. Beat until the smooth. Pour in remaining 3⁄4 cup cream and whip until the mixture will hold a firm peak. Frost as desired and top with crushed candy canes.