As you probably know by now, I have a slight additction to Starbucks drinks. In the fall, I love me a PSL, and when the winter time hits, it’s either a Peppermint Mocha Light, or a Gingerbread Latte, half sweet, non-fat, no whip. Yep, I’m that girl. Slightly high maintenance, but since I’m paying $5 a drink, I feel I’m entitled to a bit of choosiness.
Back in September, I made a Pumpkin Spice Latte drink into a cupcake (see it here), and our viewers really seemed to enjoy that, and so many people requested that I do another cupcake. Since the peppermint mocha seemed to be popular, and a drink that I already enjoyed, I decided to make that!
The chocolate and peppermint combination in this treat is perfect for any holiday celebration you might be attending. Bring cupcakes to a Christmas event can be a nice change from the normal assortment of cookies trays that are found in abundance around this time of year.
The swirl affect of the icing looks super hard, but it’s actually really easy! In simple terms, all I do to create that effect is to “stripe” the bag with gel paste prior to putting the white buttercream into the piping bag. I have shown viewers how to do that before when I made a Skittles cupcake, and I will also use it again in a video up loading this weekend!
I hope you enjoy this tutorial, have a very Merry Christmas!
Starbucks Peppermint Mocha cupcakes
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup strong brewed coffee
- 1 teaspoon pure peppermint extract
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- Vanilla buttercream
- Red and green gel paste
- Red and green peppermint candies
- Preheat oven to 350F. Line cupcake pan with cupcake liners.
- In a small bowl, combine flour, baking soda, baking powder, espresso powder and salt. Whisk until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy.
- With mixer on low speed add egg and extract. Mix until smooth.
- Combine milk and coffee in a small container.
- Add half of the flour mixture to the butter mixture, and mix on low. While the mixer is turning, slowly add half of the milk mixture. Repeat, incorporating all the milk and flour mixtures.
- Fill each cupcake liner 2/3 full with cupcake batter and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Place a 1M tip inside a piping bag. Using a food-only paintbrush, swipe one line of green gel paste from the top of the tip, up the inside of the bag. Repeat with the red gel paste opposite the green, again on the inside. Fill bag with white buttercream. Pipe a standard top to the cupcake and see the red and green swirl appear!
- Top with a peppermint candy, or crushed candy cane pieces and serve when ready.
- These are best eaten within 2-3 days.