Peppermint Mocha Chocolate Cupcakes

Super moist and decadent peppermint mocha cupcakes are topped with chocolate peppermint frosting and crushed candy canes! Perfect for the holiday season.

yield : 18 cupcakes

Ingredients

For the Chocolate Peppermint Cupcakes:

• 3 tablespoons coconut oil OR canola oil
• 1 stick (4 ounces) unsalted butter, cut into 1/2 inch cubes
• 3 ounces semi-sweet chocolate, finely chopped
• 3/4 cup + 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon salt
• 2 large eggs + 1 large egg yolk, at room temperature
• 1 cup granulated sugar
• 1/2 teaspoon peppermint extract
• 1/2 cup full fat sour cream
• 1/2 cup hot coffee

For the Chocolate Peppermint Frosting:

• 3 cups confectioners sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 stick unsalted butter, very soft
• 2 tablespoons sour cream
• 3 to 4 tablespoons half and half (you can find this in the dairy aisle near the heavy cream)
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract

For the Chocolate Drizzle:

• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy whipping cream
• 1 teaspoons vanilla extract
• 1/2 cup crushed candy canes

Instructions

For full instructions kindly visit bakerbynature.com.

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