Peppermint Mocha Cupcakes

These cupcakes are about to become your signature holiday, bake sale, birthday party, Father’s Day, Mother’s Day, Sunday—heck, Wednesday!—dessert. They’ll make you famous. This recipe was born from a scrap of paper that I penned during my teenage years—probably my first-ever recorded recipe. Since, I’ve added some modern touches (like a mocha twist) and transformed the end result from a sheet cake to individual cupcakes. They’re outrageously good!

Active Prep Time:

20 mins

Cook/Set Time:

45 mins

Total Time:

1 hr 5 mins

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Primary Course: Dessert

Primary Cuisine: American

Serves/Makes: 24 cupcakes

Ingredients

Cupcakes:

• 2 c. all-purpose flour (spooned into measuring cup)
• 2 c. granulated sugar
• 1/3 c. cocoa powder (spooned into measuring cup)
• 1 tsp. ground cinnamon
• 1/2 tsp. fine sea salt
• 1 c. freshly brewed hot coffee
• 1 c. unsalted butter
• 1 tsp. baking soda
• 2 large room temperature eggs
• 2/3 c. well-shaken buttermilk
• 1 tsp. pure vanilla extract
• 24 York™ Peppermint Patties, unwrapped

Chocolate Frosting:

• 1/2 c. unsalted butter
• 1/3 c. milk
• pinch of fine sea salt
• 1 16 oz. package powdered sugar, sifted
• 1/4 c. cocoa powder (spooned into measuring cup)
• 1 tsp. pure vanilla extract

Instructions

One: Combine the Cupcake Dry Ingredients:

1. In the bowl of a standing mixer or other large bowl, combine the first 5 ingredients.

Two: Melt the Butter in the Coffee:

1. In a medium bowl, pour the hot coffee over 1 c. butter and stir until the butter is melted and the ingredients are fully combined. Briefly pop the mixture into the microwave for 30-60 seconds if the butter does not fully melt.

Three: Combine the Cupcake Wet & Dry Ingredients:

1. Add the baking soda to the hot coffee and butter mixture and pour this mixture over the cupcake dry ingredients in the standing mixer bowl or large bowl. Turn the mixer on low speed and slowly add the eggs, buttermilk, and vanilla. Mix until combined (do not over-mix). Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are well blended.

Four: Bake Cupcakes:

1. Line two 12-cup cupcake tins with paper liners (24 total) and spoon the batter into the liners about 2/3 to 3/4 full. Bake in a pre-heated 350° oven for 18 minutes. Then top each cupcake with a York™ Peppermint Pattie and bake for an additional 3-4 minutes. Once done, immediately spread the melted candy over the top of each cupcake and put the cupcakes in the fridge for 20-30 minutes so that the candy topping can set-up briefly.

Five: Prepare Frosting:

1. While the cupcakes are cooling, prepare the frosting. Combine the butter, milk, and pinch of salt in a large saucepan and bring to a gentle boil. Remove from the heat and add the sifted powdered sugar, cocoa, and vanilla. Stir until well blended and smooth.

Six: Finish Cupcakes with Frosting:

1. Spread 1-2 spoonfuls of frosting over the candy layer of each cupcake. Let set at room temperature or in the fridge until ready to serve. Best eaten at room temperature.