Peppermint Mocha Chocolate Cupcakes

Ingredients

• For the Chocolate Peppermint Cupcakes:
• 3 tablespoons coconut oil OR canola oil
• 1 stick (4 ounces) unsalted butter, cut into 1/2 inch cubes
• 3 ounces semi-sweet chocolate, finely chopped
• 3/4 cup + 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon salt
• 2 large eggs + 1 large egg yolk, at room temperature
• 1 cup granulated sugar
• 1/2 teaspoon peppermint extract
• 1/2 cup full fat sour cream
• 1/2 cup hot coffee
• For the Chocolate Peppermint Frosting:
• 3 cups confectioners sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 stick unsalted butter, very soft
• 2 tablespoons sour cream
• 3 to 4 tablespoons half and half (you can find this in the dairy aisle near the heavy cream)
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract
• For the Chocolate Drizzle:
• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy whipping cream
• 1 teaspoons vanilla extract
• 1/2 cup crushed candy canes

Instructions

1. For the Chocolate Peppermint Cupcakes:
2. Preheat oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off). Set aside.
3. In a large, microwave safe bowl, melt the oil, butter, and chocolate in the microwave, heating in 30 second increments, and stirring in between each increment, until completely melted. Whisk mixture until completely smooth and set aside to cool.
4. In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
5. In a large bowl whisk together the eggs, yolk, sugar and peppermint extract; beat until smooth.
6. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined. Quickly stir in the hot coffee - it's important not to over mix, here! Just stir until everything is evenly combined.
7. Fill the prepared cupcake liners so that each mold is 3/4 of the way full (you'll have some leftover batter). Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining batter. 
8. For the Chocolate Peppermint Frosting:
9. Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
10. Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the sour cream and half and half, then add the peppermint extract and salt. Once all of the ingredients have been added, increase speed to medium-high and beat the frosting until fluffy, about 2 minutes.
11. Frost cooled cupcakes and top with chocolate drizzle and crushed candy canes.

1. For the Chocolate Drizzle:
2. Place chocolate in a medium-sized heat-proof bowl; set aside.
3. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Pour the hot cream over the chopped chocolate and set it aside for 2-3 minutes. Whisk the cream and chocolate completely smooth; whisk in vanilla. Allow the chocolate to cool for about 5 minutes before spooning the on the top of each frosted cupcake. Sprinkle the wet chocolate with crushed candy canes.

Notes

1) Do not let the chocolate glaze sit for more than 5 minutes or it will harden up and become very difficult to spoon over the frosting. 2) Don’t add too much chocolate glaze or it will drip all over your liners making it very messy to pick up. 3) This recipe makes 12 very large cupcakes. You can make 16 smaller cupcakes, if desired, but reduce the bake time by 2-3 minutes.

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