PEPPERMINT MOCHA CUPCAKES

Makes 12 cupcakes | Preparation: Heat oven to 350 degrees F and line  wells of cupcake pan with cupcake liners.

Ingredients:

Cupcakes:

  • 1 cup (4.5 ounces) all purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • ½  teaspoon  peppermint extract
  • 1 tablespoon  instant coffee (recommended: Starbucks Via)
  • 1/2 cup hot coffee
  • 3/4 cup chopped peppermint Andes

Peppermint Swiss Meringue Buttercream:

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 teaspoon peppermint extract

Chocolate Pouring Sauce:

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm
PEPPERMINT MOCHA CUPCAKES #Cupcakesrecipes


Instructions:

Cupcakes:

  1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. 
  2. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. 
  3. Add half of the  coffee into the mixture and beat for 20 seconds. 
  4. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. Fold in chopped Andes. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.
  5. Full instructions visit @bakersroyale

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