Let me start by saying I'm not really a Starbucks fan. I much prefer Peet's or our local place Chocolate Fish. And to top it off, I don't like flavored coffee drinks. So I was really hoping I'd like the cupcake version of the popular winter Starbucks drink. And I did. And so did everyone in the office. So here's the recipe (cupcake recipe from Annie's Eats)
For the cupcakes:
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2-3 tsp. espresso powder
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup whole milk
1 cup strong brewed coffee
1 tsp. peppermint extract
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
For the frosting:
1 cup unsalted butter, at room temperature
6 cups powdered sugar
1/8 tsp. peppermint extract
1/4 tsp. vanilla extract
1-3 tb. of milk (as needed)
crushed candy canes for topping
Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Combine the milk, coffee and peppermint extract in a small bowl or liquid measuring cup (I love my silicone liquid measuring cups like these here).
In the bowl of a stand mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy. Add the eggs one at a time. Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Don't overmix!
Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat butter on medium-high speed until light and fluffy, about 3-4 minutes. One cup at a time, add the powdered sugar, scraping down the sides of the bowl as needed. Add vanilla and peppermint extracts. If the frosting is too thick, add milk. Place frosting in a piping bag (or a ziplock bag with the tip cut off) and pipe onto cooled cupcakes. Top with crushed candy canes.
