peppermint mocha cupcakes

i know….

three posts in one week!

what has happened to me??

i mean i went like a year between the last couple of posts and this week.

and to be honest, i wasn’t planning on posting this much this week but today is super special…

see i just made these cupcakes for my mom’s office departmental christmas party. and i was feeling quite proud of myself so i posted a picture over on instagram and one of my favorite bloggers said she just made them too!! so zainab and i made a blogging date to share these today because great minds think alike!!

{and you should go totally check out her version too!!}

so these cupcakes….

when my mom asked me to make something, she gave me carte blanche. she did mention chocolate and maybe something stuffed in the center. so i brainstormed because at this time of year, festive is always best. and that’s when i remembered seeing these over at naomi’s site. plus i had already bought the peppermint andes and i knew that a boozed topped version was meant to be….

peppermint mocha cupcakes

• 1 c flour
• 1 c + 2 tbs sugar
• 1/3 c + 2 tbs dark cocoa
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 c {1 stick} unsalted butter, melted and warm
• 2 eggs, room temp
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• 1-1/2 tbs instant espresso
• 1/2 c hot coffee
• 1 recipe peppermint schnapps ganache {recipe below}
• 1 recipe peppermint schnapps swiss meringue buttercream {recipe below}
• 1/2 recipe chocolate pouring sauce {recipe below}
• peppermint andes, for decorarting {optional}
• peppermint candies, for topping {optional}

1. preheat oven to 350F and line baking cups with paper liners.
2. in a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt; set aside. add the butter, eggs, peppermint and vanilla extract to a bowl and beat together on medium speed for one minute. add in half the coffee followed by the dry ingredients. add the remaining coffee and beat until just combined. divide evenly among lined cupcake cups.
3. bake 18-22 min or until a toothpick inserted into the center of a cupcake comes out clean. remove from oven and set on a rack to cool.
4. while the cupcakes are cooling, make the peppermint schnapps ganache and allow to cool slightly before filling the cupcakes by either cutting a 1 in hole with a small knife in the top or by using the bottom of a large pastry tip; cut the hole about 2/3 the way down into the cupcakes. spoon the cooled ganache into the center of the cupcakes, pipe the peppermint schnapps swiss meringue buttercream on top and drizzle over the chocolate sauce. sprinkle the peppermint andes over the top and top each with single peppermint candy.

peppermint schnapps ganache

• 8 oz bittersweet chocolate
• 2/3 c heavy cream
• 2 tbs unsalted butter
• 2 tsp peppermint schnapps

1. make the peppermint schnapps ganache filling by heating the heavy cream until just simmering and the pouring it over the bittersweet chocolate and 2 tbs butter to melt. stir in the peppermint schnapps.

peppermint schnapps swiss meringue buttercream

• 3 egg whites, room temp
• 3/4 c sugar
• 1 c {2 sticks} unsalted butter, diced and softened
• 1/4 c peppermint schnapps
• 1 tsp peppermint extract
• pinch salt

1. combine the egg whites and sugar in the bowl of a stand mixer placed over simmering water. while whisking constantly, bring the mixture to 160F, or until the sugar is completely dissolved {you can test this by rubbing the mixture between your fingers; it should be completely smooth.}
2. transfer the bowl to the mixer base; using your whisk attachment, beat on medium speed until the mixture cools and doubles in volume, about 10-12 min. {the bowl should feel cool to the touch.} add the butter 1 tbs at a time allowing each piece to incorporate before adding the next. once all the butter has been added, add in the peppermint extract, peppermint schnapps and salt. continue to beat until it’s thoroughly combined. {it might not look like it’s coming together but keep beating; it will become even and smooth.}

chocolate pouring sauce

• 2/3 c dark chocolate chips
• 2 tbs heavy cream
• 4 tbs powdered sugar, sifted
• 1-5 tbs warm water

1. place chocolate chips and heavy cream in a bowl over simmering water. let the chocolate and cream heat and melt together for 2-3 min without stirring; slowly stir mixture to combine. sift the powdered sugar into the chocolate mixture and stir to combine. add water 1 tbs at a time until the mixture is a pouring consistency. {i only need 1-1/2 tbs.} set aside to let the sauce cool before drizzling over the assembled cupcakes.

kisses

cupcake and pouring sauce recipe adapted from: bakers royale, ganache recipe adapted from this whiskey ganache, swiss meringue buttercream adapted from: bakers royale