Chocolate Peppermint Cupcakes
Chocolate Peppermint Cupcakes - Easy to make rich chocolate peppermint cupcakes topped with a fudgy peppermint frosting are a fun and festive holiday dessert!
Ingredients
- 2 eggs room temperature
- 1/4 cup vegetable or grapeseed oil
- 1 cup granulated sugar
- 1/4 teaspoon peppermint extract
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup International Delight Peppermint Mocha coffee creamer
Frosting
- 1 cup unsalted butter room temperature
- 8 oz cream cheese room temperature
- 4 cups powdered sugar
- 1 1/2 cups unsweetened cocoa powder
- 1/4 teaspoon peppermint extract
- 2-4 tablespoons International Delight Peppermint Mocha coffee creamer
Instructions
- Heat the oven to 375F. Line a 12 cupcake pan with baking paper cups. Set aside.
- In a mixing bowl, with the paddle attachment on add the eggs, oil, sugar, and peppermint extract. Beat until combined.
- In a separate bowl combine the flour, cocoa powder, baking soda and salt.
- Gently stir in the dry ingredients alternately with the coffee creamer.
- Mix until just combined. The batter will be thing and runny!
- Using a large ice-cream scoop, divide the cake batter between the prepared baking cups.
- Bake in preheated oven for 23 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
- Once the cupcakes are cooled, make the frosting.
- In a mixing bowl, with the paddle attachment on, add the butter and cream cheese.
- Beat on low speed until light and fluffy.
- Gently, about 1/2 cup at a time, stir in the powdered sugar followed by the cocoa powder.
- Stir in the peppermint extract and enough coffee creamer to reach desired consistency.
- Spoon the frosting into a piping bag and decorate the cupcakes.