Ho Ho Mint Mocha Cupcakes
Recipe - Eagan East Liquor
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
12
Servings
Shop Ingredients
Makes 12 servings
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.