I’m sorry, did you guys see the straws in these Paleo Peppermint Mocha Cupcakes?! Too cute right. I love stuff that’s too cute, it’s my favorite. So welcome to the second Ghosts of Holiday Flavors Past post! Last week we welcomed Gingerbread and now it’s Peppermint time! I love peppermint time. It’s just one of those flavors that compliments chocolate really well and you know how much I love chocolate, so anything that makes it taste even better I’m like ALL about it.
You know what really grinds my gears? The Starbucks Holiday flavored signature drinks. First it’s Pumpkin Spice Lattes, then it’s Eggnog and Gingerbread Lattes, then Peppermint Mochas. It’s too much! Mostly just because I want to drink them all and can’t. But really Starbucks? You and your 14 Seasonal drinks. And then you serve them in these cute little festive red cups. Ugh. It’s sickening! (Not really, it’s delicious.)
Normally I allow myself one Eggnog Latte a season because it’s my absolute favorite of them all. I haven’t gotten it yet this year, but when I do, it’s going to be glorious. The Heavens will open and the Angels will sing Christmas carols just for me. I even tell the Barista making my drink, “Look buddy, (poking his shoulder with my finger) this is the ONE Eggnog Latte I get a year so you BETTER make it perfect OR ELSE!” Well that’s how it sounds in my head at least, I’m pretty sure I say it a lot nicer in person (I think?) I will be sure to have my Claritin on standby. Having allergies sucks. You know what doesn’t suck? These Paleo Peppermint Mocha Cupcakes.
These cupcakes are SO easy to make you guys and they come out super moist. It’s the closest to real cupcakes you’re gonna get without actually eating real cupcakes. These would be great to bring to a Holiday party and knock everyone’s socks off. Then you get a whole bunch of new socks and then Santa can bring you stuff you really want. Like a new Canon camera so that you don’t have to use your iPhone for blogging anymore. What are you guys asking Santa for this year?
- 1 cup (92 g) sifted fine-ground blanched almond flour
- 2 tablespoons instant espresso powder
- 1 tablespoon coconut sugar
- ½ teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- ⅛ teaspoon ground cinnamon
- 1 (2.8-ounce/80-g) dark mint chocolate bar, chopped or broken into pieces
- ¾ cup (5¼ ounces/150 g) chocolate chips
- ½ cup (120 ml) canned full-fat coconut milk
- ¼ cup (55 g) palm shortening
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 2 large eggs
- 1 cup (7 ounces/200 g) chocolate chips
- 16 tablespoons (227 g) unsalted butter, softened
- ½ cup (75 g) coconut sugar, sifted
- 1 teaspoon vanilla
- ¼ teaspoon peppermint extract
- 2 tablespoons unsweetened shredded coconut
- Adjust an oven rack to the middle position. Preheat the oven to 350°F (177°C). Line a 12-well cupcake pan with paper baking cups; set aside.
- In a medium-sized bowl combine the dry ingredients—almond flour, espresso powder, coconut sugar, baking soda, salt, and cinnamon—and stir together using a fork until combined; set aside.
- Melt the chocolate chips and coconut milk together in a double boiler over simmering water. Stir together until smooth and combined. (Another method is to place the chocolate chips and coconut milk in a large (3-quart/2.8-liter) heatproof glass or metal mixing bowl set over a saucepan of simmering water). Stir intermittently, using a rubber spatula, until the chocolate is completely melted and combined with the coconut milk. Remove from the heat and let cool slightly.
- Using a rubber spatula, stir in the palm shortening into the melted chocolate mixture. Then stir in the vanilla, peppermint extract, and eggs. If you used a double boiler to melt the chocolate rather than a large mixing bowl set over water, transfer the melted chocolate and egg mixture to a large mixing bowl.
- Fold the dry ingredients into the melted chocolate mixture and stir using a rubber spatula or whisk until completely combined.
- Use a cookie dough scoop or a large spoon to transfer batter into the cupcake liners, filling them about two-thirds full (they will rise slightly when baking). Bake for 20 minutes or until a toothpick comes out clean. Let cool for 10 minutes, then remove from the pan to cool completely.
- Once the cupcakes have cooled, make the Chocolate Buttercream Frosting.
- Melt the chocolate chips in a double boiler over low heat or in a heatproof bowl set over a pan of gently simmering water. Stir frequently, using a rubber spatula, until the chocolate is completely melted and smooth. Remove from the heat and let cool.
- In a large mixing bowl, beat together the butter and sugar with an electric mixer set to medium-high until the butter is light and fluffy and the sugar is incorporated, about 2 minutes. Add the vanilla and peppermint extract and continue to beat until mixed. Then add the melted chocolate to the butter mixture in three additions beating well after each. Make sure the chocolate has cooled enough so it doesn’t melt the butter when combined. Continue to beat until smooth.
- Use an offset spatula to spread or transfer to a piping bag fitted with desired tip.
- Garnish with the shredded coconut. Store at room temperature in an airtight container or wrapped well in plastic for up to 2 days.
- Be sure to sift the sugar for this recipe. Coconut sugar is very granular; sifting it will break down the grain and help the sugar to incorporate into the butter. If you skip this step the frosting may be slightly gritty.
- My favorite brand of dark mint chocolate is Alter Eco brand, Dark Mint 60%.
- Make ahead - Chocolate Cupcakes — 1 day ahead