Delicious & Healthy Skinny Peppermint Mocha Cupcakes Recipe
Welcome to my recipe for Skinny Peppermint Mocha Cupcakes. As a barista, I have a special affinity for coffee and chocolate, especially during the holiday season. That’s why I wanted to create a recipe that perfectly captures the cozy and festive vibe of this time of year.
These cupcakes are a delightful twist on traditional chocolate cupcakes. Packed with the rich flavors of peppermint and mocha, they’re ideal for anyone who loves to indulge in dessert but wants to keep it healthy.
If you’re someone who craves the warm embrace of a Starbucks Peppermint Mocha during Christmas time, then making these cupcakes is a must! The sweet aroma of peppermint will fill your kitchen as these irresistible treats bake in the oven.
Not only are these cupcakes delicious, but they’re also easy to make. Whether you’re an experienced baker or just starting out, you’ll be able to whip up a batch of these yummy desserts in no time.
So gather your ingredients and preheat your oven – let’s dive into this Skinny Peppermint Mocha Cupcakes recipe together!
Why You’ll Love This Recipe
Welcome to the cozy season of peppermint mochas and holiday flavors! And what could be a better way to indulge in these flavors than with some delicious Skinny Peppermint Mocha Cupcakes?
Trust me, you’ll fall in love with this recipe because not only is it delicious, but it’s also a healthy version of your favorite holiday treat! With sugar-free white chocolate pudding mix and unsweetened cocoa powder, you can enjoy the flavor of peppermint mocha without worrying about the calorie intake.
These cupcakes are easy and fun to make, and they’re perfect for the festive season. From star-studded Christmas parties to intimate family gatherings, these cupcakes topped with chocolate ganache and peppermint buttercream will be a showstopper.
So, prepare your taste buds for an explosion of rich dark chocolate flavored cake batter, all perfectly flavored with the warm notes of coffee peppermint. And if that isn’t enough, wait until you smell them baking in your oven at 350 degrees!
I promise that this recipe will quickly become one of your favorites during the holiday season. It’s a dessert that will bring joy and happiness to everyone who tastes it. So go on – give this recipe a try and welcome the cozy peppermint mocha feeling into your home!
Ingredient List
Here is a list of ingredients you will need to make these delicious Skinny Peppermint Mocha Cupcakes:
For the cupcakes:
- 1 cup of all-purpose flour
- 1 cup of granulated sugar substitute
- 1/2 cup of unsweetened cocoa powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 large egg at room temperature
- 1/2 cup of low-fat milk
- 1/4 cup of light olive oil or vegetable oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon of coffee-peppermint syrup, such as Starbucks Peppermint Mocha (can be substituted with peppermint extract)
For the frosting:
Peppermint Buttercream
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons low-fat milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure peppermint extract
- Crushed sugar-free candy canes for sprinkling on top (optional)
Chocolate Ganache (Optional)
- 4 ounces dark chocolate, chopped into small pieces
- 4 tablespoons unsalted butter
- 4 tablespoons heavy cream
You can find most of these ingredients in your local grocery store. If substituting ingredients, do not forget to consider substitutions you made when calculating nutrition information.
The Recipe How-To
Now that we have our ingredients ready, it’s time to make these delicious and festive Skinny Peppermint Mocha Cupcakes. Follow the step-by-step instructions below for perfect results.
Preparing the Cupcake Batter
- Preheat your oven to 350 degrees F (175 degrees C).
- Line a muffin tin with paper liners or tin paper liners. This recipe makes 14 – 16 cupcakes.
- In a large bowl, mix together the sugar and coffee, then add the oil and eggs one at a time, mixing well after each addition.
- Add in the apple cider vinegar and stir until just combined.
- In another bowl, sift together the flour, cocoa powder, baking soda, and peppermint extract.
Combining Wet and Dry Ingredients
- In a separate bowl or mug, mix together the hot water and instant coffee powder until dissolved.
- Add the coffee mixture to the wet ingredients bowl and mix well.
- Slowly add in the dry ingredients into the wet mixture, stirring gently until just combined – do not overmix!
- Pour cupcake batter into prepared cups, filling each around â…” of the way full.
Baking and Decorating
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Peppermint Buttercream
- In a large bowl, beat softened butter with an electric mixer until pale and fluffy.
- Gradually add in confectioners’ sugar and continue beating for about 3 minutes, scraping down the sides of the bowl as needed.
- Mix in unsweetened cocoa powder, peppermint extract, milk (if using), and salt.
- Beat the mixture until light and fluffy.
Chocolate Ganache
- Heat the heavy cream over medium heat until it just begins to steam but not boil.
- Pour the hot cream over chopped dark chocolate and let sit for 1 minute.
- Stir until completely smooth.
Decorating Your Cupcakes
- Remove the cupcakes from their liners and plate them on individual dishes or a large platter.
- Spread peppermint buttercream or chocolate ganache over each cupcake using a small spatula or butter knife.
- Drizzle melted white chocolate, if desired, over the tops of the frosting.
- You can also sprinkle crushed candy canes or other decorative toppings on top for an extra touch.
Now that you have your delicious, healthy peppermint mocha cupcakes topped with your choice of frosting, icing or ganache, it’s time to bite into them and enjoy!
Substitutions and Variations
Are you interested in making some changes to this recipe? I totally understand! Sometimes, we don’t have all the ingredients or want to try something new. Here are some suggestions for substitutions and variations that you can make to the Skinny Peppermint Mocha Cupcakes recipe.
For the peppermint extract, you can use other extracts like vanilla, almond or even orange to give a new flavor twist. Don’t limit yourself and experiment with different combinations!
If you’re not a fan of sugar-free white chocolate pudding mix or want to avoid artificial sweeteners, you can replace it with regular white chocolate pudding mix or swap it out for unsweetened cocoa powder (add 1/4 cup instead of 2 tablespoons) as a healthier and more natural option.
You could also change the dark chocolate ganache frosting by using other frosting recipes like peppermint buttercream frosting or chocolate mocha frosting. These options are perfect if you prefer a more traditional cupcake style or if you want to make mini cakes and customize each one.
Additionally, if you have dietary restrictions or prefer vegan alternatives, consider using almond milk or coconut cream as substitutes for heavy cream, vegan butter as a replacement for butter, and gluten-free flour options for wheat-based flours in equal ratios.
Remember that baking is an art and science, so don’t worry about trying new things! This recipe is easy to follow and versatile enough that even with variations and substitutions, it will still yield great results.
Serving and Pairing
Now that you’ve baked your delicious peppermint mocha cupcakes, it’s time to think about how to serve and pair them. The rich, chocolate flavor with a hint of peppermint makes these cupcakes perfect for the holiday season.
I recommend serving them with a warm cup of coffee or hot cocoa, preferably with a dash of peppermint extract for an extra kick. The combination of coffee and peppermint will elevate the flavors in the cupcakes, making your taste buds dance with joy.
For those who prefer tea over coffee, I would suggest going for black tea or chai tea, which can complement the chocolate flavor quite well. I also recommend serving these cupcakes as a dessert option during holiday parties or family gatherings.
If you’re feeling adventurous, try pairing these cupcakes with a glass of red wine. A bold red blend or merlot can enhance the deep cocoa flavors in the cupcake and provide an excellent balance between dry and sweet notes.
When it comes to topping your Peppermint Mocha Cupcakes, you have several options. My personal favorite is to add a generous dollop of whipped cream sprinkled with crushed candy canes. This not only adds an additional layer of deliciousness but also gives the cupcakes a festive and charming look.
In conclusion, Peppermint Mocha Cupcakes are perfect for any occasion during the holiday season or any time of year when you want to indulge in something sweet yet sophisticated. Experiment with different beverage pairings and topping options until you find your perfect combination!
Make-Ahead, Storing and Reheating
Are you planning ahead for a party or simply want to enjoy these peppermint mocha cupcakes later? Here are some tips on how to store and reheat them.
To Make-Ahead: If you’re making the cupcakes ahead of time, you can store them for up to three days at room temperature in an airtight container. However, if you’ve added the frosting or ganache, keep them refrigerated instead. To preserve the fresh taste and texture, it’s best to store the frosting separately and only top the cupcakes closer to when you plan to serve them.
Storing: Once the cupcakes have been frosted or decorated with ganache, they can be stored in an airtight container in the refrigerator for up to three days. Keep in mind that buttercream and whipped cream frostings tend to harden and become slightly denser when refrigerated, so consider this when choosing your preferred frosting type.
Reheating: There are a couple of ways you can reheat your stored cupcakes. For room temperature cupcakes without decorations, place them back in the oven at 350°F for about 5-10 minutes to warm them up. Frosted or decorated cupcakes should not be reheated as the heat may cause the frosting to melt or lose its shape. Instead, remove them from the refrigerator about 30 minutes before serving, so they have time to reach room temperature before enjoying.
By following these make-ahead and storage tips, you’ll ensure that your cupcakes remain as fresh and delicious as possible even after they’ve been made beforehand. So go ahead, indulge in those leftover peppermint mocha cupcakes any time!
Tips for Perfect Results
Want to ensure perfect results on your Skinny Peppermint Mocha Cupcakes Recipe? As a barista and a baking enthusiast, I have some tips that can make all the difference. From ingredient prep to baking techniques, consider these tips to create the best peppermint mocha cupcakes ever.
First and foremost, make sure to accurately measure all your ingredients. Baking is a science and precise measurements matter. Use measuring cups and spoons that are level for dry ingredients such as flour, cocoa powder, sugar, and baking soda or powder. For liquids like oil, coffee, vinegar, or milk, use liquid measuring cups that allow you to see the measurement at eye level while pouring.
Another tip is to mix your wet and dry ingredients separately before combining them together. This helps to evenly distribute everything in your batter without overmixing. Overmixing can cause tough and dry cupcakes. Add wet ingredients slowly into the dry mixture and keep mixing until everything is just mixed up.
While it may be tempting to open the oven door frequently during baking, try not to do it unless necessary. Every time you do so, you lose heat from the oven which can lead to uneven cooking and potential drying out of your cupcakes. Keep an eye on the time instead and only check on your cupcakes once they near completion.
One important tip for frosting your peppermint mocha cupcakes is to let them cool completely before applying any frosting or decoration on top. Putting frosting on warm or hot cupcakes will melt it away pretty quickly. Wait until they cool down to room temperature or chill them in the fridge for an hour or so before piping buttercream frosting or drizzling chocolate ganache.
Lastly, don’t forget to taste as you go! Whether it’s testing cocoa powder in your batter, smelling peppermint extract for freshness or testing frosting texture on your fingertip – tasting along the way can help ensure that you are going towards a delicious final product.
With these tips, you are well on your way to making the perfect Skinny Peppermint Mocha Cupcakes Recipe. Happy baking!
Bottom Line
If you are a fan of holiday flavors or just looking to add some festive cheer to your baking repertoire, then these Skinny Peppermint Mocha Cupcakes are the perfect recipe for you! With their rich and luscious mocha base, topped with a creamy and refreshing peppermint buttercream frosting, these cupcakes are sure to tantalize all taste buds.
But wait, it gets even better, because this recipe features some healthier substitutions without compromising on taste. We have used sugar-free white chocolate pudding mix to cut out excess sugars and added dark chocolate instead for a richer flavor. Additionally, we have substituted regular flour with the healthier whole purpose flour for added nutrients.
With these Skinny Peppermint Mocha Cupcakes recipe and the few tips and tricks that I have shared, you can now create the perfect dessert for any holiday get-together. So why not welcome the holiday season in true cozy peppermint style with these amazing cupcakes? Trust me; they’re worth every bite!
Skinny Peppermint Mocha Cupcakes Recipe
Ingredients
Cupcakes
- 1 (18 ounce) box devil's food cake mix
- 1 (12 ounce) can diet Sprite
- 1 teaspoon peppermint extract
Frosting
- 1 (1 ounce) package sugar-free white chocolate pudding mix
- 1 teaspoon pure peppermint extract
Instructions
- Preheat oven to 350* F.
- Mix together Cake Mix, can of Diet Pop, and Peppermint Extract (Do not add ingredients listed on the back of the box).
- Fill cupcake liners 1/2-2/3 full of batter (depending on how big you want them).
- Bake as directed on the back of the box for cupcakes (usually 25-30 minutes).
- Frosting: Use a whisk to mix together the Cool Whip Lite, Pudding Mix, and Peppermint Extract. Wait for cupcakes to cool, then frost and decorate. Enjoy!
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