I baked these cupcakes with every intention of giving them to friends as holiday gifts, but then I settled on a different path. Why not give them to someone I don’t know? It may seem crazy- but it also may make someone smile who was having a bad day. I haven’t quite decided who the recipient will be but I am leaning towards this checkout girl I always see at my grocery store. She’s always so patient with everyone in line and looks like she could use a little bit of a break.

Besides gingerbread, peppermint is one of my favorite flavors of the season. Mixing together chocolate, coffee, and peppermint? Well.. yeah, there couldn’t be a better combo. You’ve seen some variation of this in my chocolate candy cane protein shake

If you need a last minute Christmas dessert to bake up over the weekend- these are your jam. Just do it (while listening to Bing Crosby of course).

Peppermint Mocha Candy Cane Cupcakes

Ingredients:
1 1/2 cups flour
1 cup sugar
3 tbsp cocoa powder
1 tsp baking soda
1/2 tsp peppermint extract
1 tbsp vinegar
5 tbsp melted butter
1/2 cup cold water
1/2 cup cold coffee
1/2 cup peppermint chips (if you can find, I used Andes Chips)

Time needed: 20 minutes.

Cupcake Preparation:

Preheat the oven to 350 degrees.
In a bowl, mix together the flour, sugar, cocoa powder, and baking soda. Add the peppermint extract, vinegar, butter, water, and coffee. Mix well and add in the peppermint chips, stir.
Line a cupcake pan and pour batter in until they are 3/4 of the way full. Bake for 18-20 minutes or until the tops spring back when touched. Let cool completely

Peppermint Buttercream
1 cup of unsalted butter, softened
6 to 8 cups of confectioners sugar
1/2 cup of milk
1 tsp of peppermint extract
Crushed Candy Canes for topping

Cream together the butter and sugar- add milk slowly until icing reaches desired consistency

Ice cupcakes and top with candy canes!

Make these next: Peanut Butter Stuffed Oatmeal Raisin Cookies