The Lovell Table

Growing up I was obsessed with peppermint anything during the holidays or anytime for that matter. When I started drinking coffee in high school I loved sipping on peppermint mocha lattes in the wintertime. These cupcakes were born out of that memory. They feature a dense chocolate peppermint base, cold brew chocolate ganache, and a luscious chocolate buttercream frosting. YUM.

Ingredients

• 1 cup of flour
• 1 cup cocoa powder
• 1 cup brown coconut sugar
• 2 eggs
• 1/4 teaspoon salt
• 1 1/2 cup butter (3 sticks)
• 1/2 teaspoon peppermint extract
• 1/2 cup + 3 tablespoons milk
• 1 bag of peppermint tea
• 1 1/2 teaspoons baking powder
• 3 cups powdered sugar
• 1 cup semi sweet chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons instant cold brew powder

Method

1. Heat 1/2 cup milk in a sauce pan on the stove on medium heat until it begins to steam (2-3 minutes)
2. Remove from the heat and drop in the peppermint tea bag
3. Let the tea steep in the milk for 30 minutes and then remove the tea bag
4. Heat the oven to 350 degrees
5. In a bowl whisk together the flour, salt, baking powder, and 1/2 cup of cocoa powder
6. In a a stand mixer fitted with a paddle attachment beat 1/2 cup of butter (1 stick) until creamy
7. Add the brown coconut sugar and mix until combined
8. Add in the eggs and peppermint extract and mix until combined
9. Alternate between adding chunks of the flour mixture and portions of the milk until they have been completely mixed into the batter
10. Scoop the batter into a muffin tin lined with cupcake lines
11. Bake for 17 minutes or until a fork inserted into the center comes out clean
12. While the cupcakes bake make the ganache by microwaving the heavy cream and chocolate chips together for 3 minutes
13. After microwaving whisk together with a fork until the ganache forms
14. Whisk in the instant cold brew powder one tablespoon at a time until combined and then set aside
15. While the cupcakes cool make the buttercream by whisking the remaining butter (2 sticks) in a stand mixer fitted with a whisk attachment
16. Spoon in the powdered sugar and cocoa powder into the stand mixer and let whisk into the butter until combined
17. Add the 3 tablespoons of milk and whisk for 1 minute more
18. Use a piping nozzle to stamp out the middle of each cupcake (this is optional and will create a hole for the candy cane topping and allow some ganache to drip into the cupcake)
19. Use a knife or spoon to spread a layer of the ganache atop each cupcake
20. Carefully pipe the buttercream on top of the ganache and then refrigerate the cupcakes to allow time for the ganache to set
21. Top each cupcake with a candy cane before serving