Peppermint Mocha Cupcakes

Ingredients

Peppermint Mocha Cupcakes
1 cup all purpose flour

1 cup plus 2 tablespoons sugar

1/3 cup plus 2 tablespoons 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, lightly beaten

½ teaspoon peppermint extract

1 tablespoon instant coffee (I used Starbucks Via medium roast)

1/2 cup hot coffee

Peppermint Swiss Meringue Buttercream
5 egg whites, room temperature

1 ¼ cup granulated sugar

1 ½ cup (3 sticks) unsalted butter, room temperature

1 teaspoon peppermint extract

Directions

For the Cupcakes:
Preheat oven to 350degrees F. Line muffin tins with cupcake liners.

Sift together all the dry ingredients in the bowl of an electric mixer.

In a medium bowl, combine all the wet ingredients using a whisk. Add the instant coffee into the wet ingredients.

Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add half of the wet ingredients. Mix for a minute on medium speed and scrape the sides and bottom of bowl. Add the rest of the wet ingredients and mix for additional minute on medium speed. The batter will be thin. Divide evenly among the cupcake liners.

Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.

Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.

For Peppermint Swiss Meringue Buttercream:
Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.

With an electric mixer on medium speed, whisk egg white mixture 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.

Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Beat in peppermint extract.

Use immediately or store in an airtight container in fridge for up to a week.

I used Wilton tip 1M to frost these cupcakes and topped with chocolate ganache.

http://blahnikbaker.com/2013/12/peppermint-mocha-cupcakes/