Peppermint Mocha Cupcakes (with Whipped Cream Frosting

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 6 tbsp Cocoa powder, unsweetened
  • 1 1/4 tsp Peppermint extract
  • 1/3 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla

• Drinks

  • 1/2 cup Coffee, black

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 tbsp Butter
  • 2 oz Cream cheese
  • 1 cup Heavy cream
  • 1/2 cup Milk

• Desserts

  • 1 Candy canes/mini candy canes

• Other

  • ¾ Cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour

Found on fashionablefoods.com

Description

Ingredients

• ¾ Cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
• 1 Cup Sugar
• 1 Teaspoon Baking Soda
• ½ Teaspoon Baking Powder
• ½ Teaspoon Salt
• 6 Tablespoons Unsweetened Cocoa Powder
• 1 Egg, lightly beaten
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Peppermint Extract
• ¼ Cup (½ Stick) Unsalted Butter, melted and cooled slightly
• ½ Cup Milk
• ½ Cup Boiling Black Coffee*
• 2 oz. Cream Cheese, at room temperature
• 1 Tablespoon Butter, at room temperature
• ½ Teaspoon Vanilla Extract
• ¼ Teaspoon Peppermint Extract
• Pinch of Salt
• 1/3 Cup Powdered Sugar
• 1 Cup Heavy Cream, divided
• Chopped Candy Canes/Mini Candy Canes, for decorating

Directions

• Line a cupcake tin with paper liners. Preheat the oven to 350º. In the bowl of a stand mixer (or a large mixing bowl) whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. In a medium bowl, combine the egg, vanilla extract, peppermint extract, melted butter, and milk. Whisk until well combined. At this point, you should bring your coffee to a boil. If using a stand mixer, fit the mixer with the paddle attachment. Alternatively you can just use a rubber spatula. With the mixer running on low speed, pour the wet ingredient mixture into the dry ingredient mixture until just combined. With the mixer running on low, slowly pour in the boiling coffee. The batter will be thin! Pour the batter into the prepared muffin tin, filling the cups about 2/3 of the way full. Bake the cupcakes for 18-20 minutes, or until a cake tester comes out clean ( a few small crumbs are ok!). Transfer the cupcakes to a cooling rack and allow them to cool completely before frosting. In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese, butter, vanilla extract, peppermint extract, and a pinch of salt. Once the mixture is smooth and creamy, pour in ¼ cup of the heavy cream and add in the powdered sugar. Beat until the mixture is smooth and creamy. Swap out the paddle attachment on the mixer for whisk. Pour in the remaining ¾ cup of heavy cream and whip until the mixture will hold a firm peak. Frost the cupcakes using a pastry bag, or just slather it on! Top the cupcakes with chopped candy canes and enjoy!