Description

All the delicious, cozy flavors of peppermint hot chocolate in cupcake form! These peppermint hot chocolate cupcakes combine rich chocolate and fresh peppermint to create that familiar seasonal flavor. Topped with a creamy marshmallow meringue, these cupcakes are the perfect winter treat!

Ingredients

Scale

For the cupcakes:

281 gm (2 1/4 cups, spoon and leveled) all-purpose flour
75 gm (3/4 cup, spoon and leveled) natural unsweetened cocoa powder
400 gm (2 cups) granulated sugar
1 teaspoon baking powder
2 1/4 teaspoons baking soda
3/4 teaspoon kosher salt
1 tablespoon espresso powder or instant coffee granules
120 gm (1/2 cup) whole buttermilk, at room temperature
180 gm (3/4 cup) sour cream, at room temperature
112 gm (1/2 cup) vegetable oil
3 large eggs, at room temperature
1/2 tsp peppermint extract
1 teaspoon vanilla extract
120 gm (1/2 cup) hot coffee

For the peppermint marshmallow meringue:

5 large egg whites
250 gm (1 1/4 cups) granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Semisweet or 70% chocolate bar, for topping
Candy canes or peppermint candies, crushed, for topping

Cook Mode Prevent your screen from going dark

Instructions

To make the cupcakes:

Preheat the oven to 350°F. Line 32 standard sized muffin tins with paper liners.
In the bowl of a stand mixer fitted with the whisk attachment, add the flour, cocoa powder, sugar, baking soda, baking powder, kosher salt, and espresso powder, and mix to combine (TIP: I like to remove the whisk attachment and use it to mix the dry ingredients by hand to ensure that it all gets combined).
In a small bowl, whisk together the buttermilk and sour cream until smooth. Add the buttermilk mixture, vegetable oil, eggs, peppermint extract, and vanilla to the dry ingredients. Turn the mixer on low speed then gradually increase to medium speed and mix for 30 seconds.
Next, add the hot coffee to the batter and cover the bowl with a tea towel to prevent splashing when you turn on the mixer. Mix on low speed at first, then gradually increase to medium speed and allow the mixer to run for another 30 seconds. The batter will be thin.
Pour the batter into the prepared muffin tins, filling each about 3/4 of the way full. Bake until a toothpick inserted into the center of one of the cupcakes comes out clean, about 20 to 25 minutes.
Let the cupcakes cool in their tins for 5 minutes before removing to a wire rack to cool completely.

To make the peppermint marshmallow meringue:

Place the egg whites, sugar, and cream of tartar in a large heatproof bowl and whisk to combine. Set the bowl over a saucepan containing 2 inches of simmering water, being careful not to let the water touch the bowl containing your ingredients.
Whisk constantly, until the sugar dissolves and an instant read thermometer reads 160°F (71°C). This will take about 5 to 7 minutes.
Remove the bowl from heat and whisk in the vanilla and peppermint extracts. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff, glossy peaks form, about 5 minutes.
Transfer the marshmallow meringue to a piping bag fitted with a large round tip (I use an Ateco #808). Pipe the marshmallow meringue onto the cupcakes. Use a zester or grater to dust each cupcake with chocolate shavings, then sprinkle with crushed peppermint candies.

Notes

Make ahead/ Storage: Unfrosted cupcakes can be made ahead and stored in an airtight container at room temperature for 1 to 2 days. Cupcakes topped with the marshmallow meringue can be left out at room temperature for 6 to 8 hours, then should be kept covered in the fridge.