Peppermint Mocha Cupcakes!

Peppermint Mocha Cupcakes

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Stroke of genius.

Sometimes, that’s just how it happens. More often than not, it’s a major flop, but sometimes… bam.

I decided to make some cupcakes for the Tallest Tallman to bring to work. Peppermint Mocha Cupcakes! www.theshortesttallman.comI was in the mood to bake, and I was in the mood for a cupcake myself. So I searched my pantry, and the stroke of genius hit me: I had all the fixings to concoct a peppermint mocha cupcake! Peppermint lightens up chocolate in such an uplifting way- that’s why we all eat 1 sleeve of Girl Scout Thin Mints in one sitting 😛  Add a touch of coffee, and bingo! And they were easy- a box mix, the Wilton Buttercream recipe (which is king!), and some minty additions. Listen, when you come across Andes’ Candies baking chips on a very attractive Christmas Cookie end cap display at Target, you buy and you don’t look back.

Peppermint Mocha Cupcakes! www.theshortesttallman.comPeppermint Mocha Cupcakes!

Peppermint Mocha Cupcakes

1 box of chocolate cake mix (I used the Pillsbury Purely Simple mix)
3 Eggs
1 stick of butter
1 cup of milk
1 tsp Peppermint Extract

1/2 cup Crisco
1 stick of butter
1 tsp vanilla
3/4 cup cocoa
4 cups powdered sugar
4 tbsp coffee
Andes’ candies baking chips

  1. Make the cupcakes, according to the package directions, but adding the peppermint extract. Allow to cool.
  2. Make the frosting according to the Wilton Chocolate Buttercream Frosting recipe found here, but replace the milk with coffee! The stronger the coffee, the more noticeable the flavor will be (half caff is barely noticeable). Pipe onto cupcakes, then sprinkle Andes baking chips on top. Press lightly. Voila!
Peppermint Mocha Cupcakes!

I definitely did not take a picture of a cupcake on my front porch in the snow while still in my robe. Why would you think that?

Hope you enjoy!