This post may contain affiliate links. Please read my disclosure.
Hubbyman’s birthday was this past weekend, so I decided to make up some yummy cupcakes. One of our favorite drinks is a Peppermint Mocha from Dutch Bros, so I wanted to put that into cupcake form. YUM!
The cupcakes start off with a basic boxed mix and the frosting is inspired by Martha Stewart’s 7 Minute Frosting. These cupcakes were gobbled up by everyone….not one was left. Once the cupcakes are frosted, they need to be eaten within several hours; however, you can bake the cupcakes a few days in advance.
I just have to share this…as I was getting this post ready this morning and adding the picture, my 1 yo climbed up on the chair and desk. He was pointing at the cupcakes and saying “Yum” in a cute 18 mo old not-really-talking-yet sort of way AND licking his lips. Apparently, he remembered from the weekend how good they were.
Peppermint Mocha Cupcakes
1 box chocolate cake mix
strong brewed coffee
eggs (amount called for on box)
oil (amount called for on box)
Prepare cupcakes as directed on box. However, replace all the water with strong brewed coffee. Bake as directed. Allow cupcakes to completely cool before filling or frosting.
Once cool and you are ready to frost; fill the center of the cupcakes with a thick chocolate syrup. It’s easiest to do with this with a circle tip and pipping bag (or fill a zip top back and poke a hole in the cupcakes and fill).
Note: Hershey’s Choc Syrup might be too thin. Try making your own (see the link above) or Trader Joe’s choc syrup is really thick.
3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites, room temperature
1/2-1 tsp peppermint extract
crushed peppermints candies for topping