Peppermint Mocha Boozy Cupcakes
Peppermint Mocha
‘Tis the season for our palettes to swoon over peppermint! From ice cream to cocoa and candy, treats of all kinds line up to mingle with this seasonal favorite flavor. Having company over or headed to a gathering and need to whip up a sweet little something? Try this boozy recipe to create scrumptious peppermint mocha cupcakes in your own kitchen this holiday season.
Ingredients:
8 Tablespoons Butter
2 Ounces Semi Sweet Baking Chocolate
1 Tablespoon Instant Espresso
¾ Cup Flour
½ Teaspoon Baking Soda
¾ Teaspoon Baking Powder
½ Cup Unsweetened Cocoa Powder
2 Eggs, room temperature
½ Cup Sugar
¼ Cup Light Brown Sugar
1 Teaspoon Vanilla Extract
¼ Teaspoon Peppermint Extract
2 Tablespoons Jackson Morgan Southern Cream in peppermint mocha
½ Cup Buttermilk
Frosting-
16 Tablespoons Butter, room temperature
4-5 Cups Powdered Sugar
2 Tablespoons Jackson Morgan Southern Cream in peppermint mocha
3 Tablespoons Heavy Cream
1 Teaspoon Vanilla Extract
Splash of Peppermint Extract
Candy Cane Bows, Garnish
Crushed Candy Canes, Garnish
Directions:
Step 1 – Cupcakes
Preheat the oven to 350 degrees and line a cupcake pan with liners or spray with cooking spray. In the microwave, melt 8 tablespoons of butter and chocolate together until smooth, then stir in the instant espresso and place aside to cool.
Mix dry ingredients together, including the flour, baking soda, baking powder, and cocoa
powder. In a separate bowl, whisk the eggs, sugar, light brown sugar, vanilla extract, peppermint extract, Jackson Morgan, and then the buttermilk. Add in the dry ingredients and combine until mixed.
Add cupcake mixture to the lined cupcake pan and bake 16-18 minutes. Allow to cool while you
make the frosting.
Step 2 – Frosting
In a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 3-5 minutes. Then add powdered sugar one cup at a time, followed by Jackson Morgan, heavy cream, vanilla, and peppermint extract until you have your desired frosting consistency.
Pipe frosting onto cooled cupcakes and garnish with crushed candy canes and peppermint bows (directions below).
To make peppermint bows, set the oven to 200 degrees. Place candy canes into a bow shape on a sheet pan lined with parchment paper. Break a piece off a small piece for the center bow part.
Bake for 6-8 minutes, then remove from oven. Use fingers to carefully move and bend the candy canes into a bow, add small piece to center to create a bow. You may need to bake longer if candy canes are hard to manipulate. Cool before adding to cupcakes.
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