Prairie Flavors Peppermint
Content! ‘Tis the Season for
By Laura Araujo
Peppermint Mocha Cupcakes Yields 1 dozen cupcakes
Peppermint Mocha Cupcakes Photos by Laura Araujo
For the cupcakes: ✓ ½ cup butter ✓ 1/3 cup semisweet chocolate chips ✓ 1 tablespoon instant coffee ✓ ½ cup cocoa powder ✓ ¾ cup all-purpose fl our ✓ ¾ teaspoon baking powder ✓ ½ teaspoon baking soda ✓ ¼ teaspoon salt ✓ 2 eggs ✓ ½ cup granulated sugar ✓ ¼ cup brown sugar ✓ ½ teaspoon peppermint extract ✓ ½ cup buttermilk
For the frosting: ✓ ½ cup shortening ✓ ½ cup butter ✓ ¼ cup milk ✓ ½ teaspoon vanilla extract ✓ ½ teaspoon peppermint extract pinch salt ✓ 4 cups powdered sugar
✓ ¼ cup fi nely chopped Hershey’s Candy Cane Kisses
For the garnish: ✓ ½ cup chocolate chips
For the cupcakes: Preheat the oven to 350°F. Place 12 cupcake liners into a cupcake pan. In a small saucepan, melt the butter and chocolate chips over low heat. Remove from the heat and stir in the coffee powder until dissolved. In a medium bowl, whisk together the fl our, baking powder, baking soda and salt. In a separate medium bowl, whisk together the eggs, sugars and peppermint extract. To the wet ingredients mix in half of the dry ingredients, followed by half of the butter- milk. Add the remaining dry ingredients and buttermilk. Mix until just combined. Divide the batter evenly among the cupcake liners. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
For the frosting: In a large bowl, combine the shortening and butter. Beat with an electric mixer until well combined. Add the milk, va- nilla extract, peppermint extract and salt. Mix well. Gradually mix in the powdered sugar. Beat until smooth. Add the chopped peppermint kisses and mix well. Pipe the frosting onto the cupcakes with a pastry bag or spread it on with a knife.
For the garnish: Place a sheet of waxed paper onto a baking tray. In the top of a double boiler, melt the chocolate chips. Transfer the melted choco- late to a pastry bag with a small tip (such as a No. 5 tip) or a heavy plastic bag with the cor- ner snipped off. Drizzle the chocolate onto the waxed paper into a star shape (or whatever shape is desired). Refrigerate the chocolate garnishes until use. Carefully loosen the chocolate from the waxed paper and place on the cupcakes just before serving.
Peppermint Mocha Serves 1
Peppermint Mocha
✓ 2 tablespoons granulated sugar ✓ 2 tablespoons water ✓ 1 tablespoon cocoa powder dash peppermint extract ✓ 1 cup espresso or strong coffee ✓ ½ cup steamed milk
To a large mug add the sugar, water and cocoa powder. Heat in the microwave for 30 seconds to 1 minute, or until the mixture boils. Mix well. Stir in the peppermint extract and strong cof- fee. Top with the steamed milk. Garnish with whipped cream, chocolate sauce and pepper-
mint bits.
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