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Peppermint mochas are a seasonal favorite, but the combination of chocolate, mint, and coffee is on my mind all year long. However, there is just something about this delectable combination of flavors when the snow is falling, family is gathered, and presents are under the tree.
PLEASE SEE OUR FULL DISCLOSURE POLICY FOR DETAILS Deep chocolate cupcakes flavored with peppermint and coffee, topped with peppermint vanilla frosting, candy canes, and a chocolate drizzle. I’ve had this cupcake idea up my sleeve for months.
In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth.
In a large bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix.
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