Peppermint Hot Cocoa Cupcakes

Yield: 2 dozen cupcakes

Ingredients

• Peppermint Hot Cocoa Cupcakes:
• 2 2/3 cups all purpose flour
• 2/3 cup unsweetened cocoa powder
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup milk (I used 2%)
• 1 cup strong brewed coffee
• 1 teaspoon peppermint extract
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• Peppermint Swiss Meringue Buttercream:
• 6 large egg whites
• 1¾ plus 2 tablespoons granulated sugar
• 1½ cups (3 sticks) unsalted butter, at room temperature
• 4 teaspoons peppermint extract
• 1 teaspoon vanilla extract

Instructions

1. To make the cupcakes:
2. Preheat the oven to 350° F and line 2 cupcakes pans with paper liners.
3. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together.
4. In a small bowl, combine the milk, coffee, and peppermint extract.
5. Beat the butter and both sugars together until light and fluffy. Add eggs, one at a time, mixing in between until incorporated.
6. Gradually add dry and liquid ingredients to butter mixture, beginning and ending with the dry ingredients and mixing in between each addition.
7. Fill prepared cupcake pans 3/4 full with batter. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. To make the frosting:
9. Place a heatproof bowl over a small saucepan of simmering water. Combine egg whites and sugar in bowl and whisk frequently, until they reach 160°F.
10. Transfer mixture to a stand mixer fitted with whisk attachment and beat on medium-high until stiff peaks form and mixture has cooled considerably (around 10 minutes).
11. Reduce the speed to low and 2 tablespoons of butter at a time, mixing in between until incorporated. If the frosting becomes soupy or curdled, increase speed to medium-high for 3-5 minutes, or until smooth again.
12. Add both extracts and stir until just combined.