Peppermint Mocha Cupcakes and Christmas Cheer...

I have really been having a difficult time getting into the Christmas mood this year.  I don't know if it's because it seems like it came up sooo fast, or because I have been really busy and getting my house all Christmasy is seeming like another chore I need to complete, or possibly because it is STILL SO STINKIN' WARM HERE!!  I'm thinking it's a combination of these things.  At any rate, I needed to get myself into the mood and quick.  So I made some Peppermint Mocha Cupcakes!   Peppermint mocha lattes from Starbucks just scream Christmas to me, so why not a cupcake version?  Besides, food always makes things better anyway, right?

I have had the idea for these cupcakes on my mind since last Christmas, but never got around to putting it together.  If you love mint and chocolate together, then this is the cupcake for you.  The cake is so chocolatey and minty,with a hint of coffee, topped with vanilla butter cream frosting, chocolate ganache, and crushed candy canes.  You could even put a bit of peppermint extract into the frosting, if you so desired, but I thought it was perfect without.  And I noticed that after a day or two, the crushed candy canes kind of became melty and the mint flavor seeped into the frosting, which didn't look as pretty anymore, but sure did taste good!

And guess what?  After treating myself to one bite (ok, a little more than that) along with a mug of hot cocoa (ok, it was a glass of wine)....I was in the Christmas spirit!  I finished decorating my house, we put the Christmas lights up, and I can't wait to get on with the rest of the season.  Now, I'm not guaranteeing you will have this result, but if you are having some trouble getting into the holiday mood, bake these!  It's worth a shot, right?

P.S.  I did not get around to taking some nice pictures of these cupcakes, so you will have to settle for the one I took with my phone...sorry.  :)

Peppermint Mocha Cupcakes

Cupcake
Ingredients:
1 cup all-purpose flour
1 cup + 2Tbsp sugar
1/3 cup + 2 Tbsp cocoa powder
1/2 tsp baking soda
1/4 t salt
1/2 cup butter, melted and warm
2 large eggs
1 tsp pure vanilla extract
2 Tbsp instant coffee crystals (I used Starbucks Via)
1/2 cup brewed coffee
1/2 cup Andes Creme de Menthe baking chips

Instructions:
Combine the melted butter, eggs, and vanilla in a mixing bowl and beat for a minute or so on medium speed. In another bowl, combine the flour, coffee crystals, cocoa, sugar, baking soda, and salt.  Add the dry ingredients to the butter and egg mixture, combine and beat for about 20-30 seconds.  Scrape the sides of the bowl, add the hot coffee, and beat for another 20-30 seconds until the batter is smooth.  Fill cupcake liners about 2/3 full and bake at 350 degrees for 18-20 minutes.  Watch them carefully, and check them around the 16 minute mark.  I have found this recipe to be one that has a very fine line between done and overdone!  Remove from oven and cool for 5 minutes in the pan.  Cool completely on a wire rack.

Buttercream Frosting
Ingredients
2 sticks unsalted butter,  at room temperature
4-5 cups powdered sugar
1 Tbsp pure vanilla extract
3-4 Tbsp whipping cream or milk

Instructions:
Beat the butter in the bowl of a stand mixer until creamy.  Add 4 cups of powdered sugar, about 1/2 cup at a time, and beat well.  Add the vanilla and incorporate.  Add the whipping cream, one tablespoon at a time, until reaching your desired consistency.  Frost cupcakes your favorite way and decorate as desired.  I drizzled them with chocolate ganache and crushed candy canes.

Perfectly Chocolate Cupcakes

Finally.  I am finally posting a recipe for a totally chocolate cupcake.  And seriously...they are good.  If you are one of those people who frequently finds themselves thinking a dessert is too rich, or too sweet, or too much anything, this cupcake is so not for you.  You might as well just stop reading right now!  But, if you are like me, and adore anything rich and full of all kinds of chocolate goodness, I think you are going to love these cupcakes.

I have experimented with quite a few chocolate cake recipes and have liked many of them.  But for some reason, I just couldn't find one that tasted exactly like I wanted it to.  These cupcakes are rich and moist, and I see no reason to look any further.  These are my "go to" chocolate forever and ever.  I'm sure you are wondering, "Where, oh, where did she get this amazing recipe?!"  Well, I'm going to tell you.  It is right on the Hershey's Cocoa can.  Under my nose.  All along.  Go figure.

I followed the recipe pretty much exactly as shown on the can (or on Hershey's Kitchen) with just a couple of alterations.  I used hot coffee in place of the boiling water (I have tried it both ways and prefer the coffee) and (now, this will just be our secret) I used Ghiradelli cocoa powder.  I frosted them with a yummy chocolate buttercream (oh, yes, also from the Hershey's can), drizzled them with chocolate ganache, and topped them with dark chocolate curls.  Chocolate heaven.  I hope you love them as much as I do.

Perfectly Chocolate Cupcakes
   {makes about 30}

Ingredients:
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp pure vanilla extract
1 cup hot coffee

Directions:
Preheat the oven to 350 degrees F.  Line cupcake pans with paper liners.  Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until combined.

In another bowl, combine the milk, oil, eggs, and vanilla.

With the mixer on low speed , slowly add the wet ingredients to the dry.  Add the coffee and stir to combine, scraping down the sides of the bowl with a rubber spatula.

Fill the paper liners about 2/3 full and bake for 17-20 minutes.  Cool in pans for about 5 minutes and then remove cupcakes to a wire rack to cool completely.

Perfectly Chocolate Frosting

Ingredients:
1 stick of unsalted butter
2/3 cup cocoa powder
4 cups powdered sugar
1/3 cup milk
1 tsp pure vanilla extract

Melt the butter in a small bowl.  Add the cocoa and mix until combined.  Pour into the bowl of a mixer.  Alternate the powdered sugar and milk, beating well.  Add the vanilla and mix well.

{P.S.  I made two batches of the frosting to cover all 30 cupcakes.}

Chocolate Ganache Drizzle

3.5 ounces of semi-sweet chocolate squares
1/2 cup heavy whipping cream

Chop the chocolate finely and place in a heat proof bowl.  Heat the whipping cream in a heavy sauce pan on medium heat until it just starts to boil.  Pour cream over the chocolate and allow to sit for one minute.  Using a rubber spatula, mix the cream and chocolate until smooth.  Let the ganache sit and cool until it reaches a drizzling consistency.  You can put it in the refrigerator to speed  this process, but watch it carefully because it will get hard before you know it!  Place the cooled ganache in a pastry bag fitted with a small round tip and drizzle onto the tops of the cupcakes.

Garnish the cupcakes with chocolate curls, if you would like!