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Peppermint Mocha Cupcakes with Choc Mint Ganache and Candy Cane Buttercream

Swah
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 24

Ingredients
  

Peppermint Mocha Cupcakes

  • 1⅔ cups plain flour
  • 2 cups white sugar
  • 1 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • 1 cup milk
  • 1 tbsp white vinegar
  • 1 cup brewed coffee
  • ½ cup flavourless vegetable oil
  • 1 tsp peppermint extract

Choc Mint Ganache filling

  • 115 g dark chocolate chopped
  • 1/2 cup thickened cream
  • 1 tbsp butter
  • 1 tsp peppermint extract

Candy Cane Buttercream Frosting

  • 250 g butter room temperature
  • 5 cups icing sugar
  • 1/2 tsp peppermint extract
  • 1 tbsp thickened cream
  • 1/2 cup candy cane dust about 8-10 candy canes pulverised in a food processor
  • Crushed candy canes to decorate

Instructions
 

Peppermint Mocha Cupcakes

  • Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
  • Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and set aside.
  • Combine the milk, vinegar, coffee, oil and peppermint extract in another bowl. Beat in the eggs one at a time until well combined.
  • With the mixer on low, carefully add in the dry ingredients. Mix until combined (the batter will be very thin).
  • Fill cupcake liners about ⅔ full with mixture and bake for 20 minutes or until a skewer comes out clean.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
  • Hold your cooled cupcake in one hand and insert a small knife, at an angle, and cut out a cone shaped piece out of the centre of each cupcake.

Choc Mint Ganache filling

  • Heat cream up into the microwave until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined.
  • Add in the butter and peppermint extract and stir until combined. Let the ganache cool slightly before piping into cupcakes.

Candy Cane Buttercream Frosting

  • Cream the butter in a bowl with an electric beater until very soft. Gradually add the icing sugar and beat into the butter, along with the peppermint extract and candy cane dust.
  • Add in just enough cream to soften the icing and get it to a spreadable consistency.
  • Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes, and finish with a sprinkle of crushed candy canes.