Peppermint Mocha Cupcakes

I'm not really a peppermint lover, I love the smell, but not so much the taste. Especially peppermint, or mint flavored coffee, so when I made these cupcakes, I wasn't expecting to like these so much! They have a great flavor, and a nice crunch from the candy canes on top, the frosting, is a nice, shiny, light peppermint meringue buttercream that goes great with the light, moist, coffee/chocolate cake. I made these today for a Christmas potluck at Hubby's work, (along with Christmas mice, see above post) and they were gone so fast! I will most definitely make these next year!




Ingredients: Makes 24-27 Cupcakes

Cupcakes:

2 and 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2-3 teaspoon espresso powder*
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup whole milk
1 cup strong brewed coffee
1 teaspoon peppermint extract
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed.
2 large eggs
*(Tip: If your local store does not carry espresso powder, you can substitute an instant coffee, just double the measurement, I recommend the Starbucks Via Ready Brew packets)

Meringue buttercream frosting:*


6 large egg whites
1 and 3/4 cups granulated sugar
1 and 1/2 cups (3 sticks) unsalted butter, at room temperature
4 teaspoon peppermint extract
1 teaspoon vanilla extract

Topping: (optional)

4-5 regular size candy canes, crushed or pulsed to a chunky powder in a food processor.


Directions:
For the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl, mix the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; mix together.
Combine the milk, coffee and peppermint extract in a small bowl.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, 1-3 minutes, scraping down the sides of the bowl. Beat in the eggs one at a time. Mix in the dry and wet ingredients, alternating wet and dry until just mixed, do not over beat.

Fill cupcake pans and liners 3/4 full.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.   Let cool in the pan 3-5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites and sugar in a double broiler or heatproof bowl* set over a pot of simmering water.  Over medium heat, whisking frequently, until the mixture reaches 160° F and sugar is dissolved.  Transfer the mixture to the bowl of a stand mixer* fitted with the whisk attachment.  Beat on medium-high speed 5-10 minutes, until stiff peaks form (make sure they're stiff, but don't overbeat) and the mixture has cooled to room temperature.

*(Tip: I used my stand mixer bowl as a double broiler, mostly because I didn't want have to wash so many bowls! But it worked just fine!)

Reduce the mixer speed to medium and add the butter, 2 -3 tablespoons at a time, mix well after each addition. If the frosting looks soupy or curdled, continue to beat on medium-high speed  3-5 minutes until smooth again. Add in the peppermint and vanilla extracts and mix just until incorporated.

For colored frosting, I separated the meringue in half, and colored one half red, and left the other half white for a candy cane effect. In a piping bag, fitted with a star tip, add 1/2 cup of the red frosting, along with 1/2 cup of white, does not have to be perfect or exact, pipe a streak on a paper towel or paper or your finger (and eat it) until both colors show, pipe cupcakes, add more frosting to bag as needed. Top with crushed Candycanes and Enjoy!

Adapted from Annies Eats