In early December, I purchased a bottle of Peppermint Twist Smirnof. I thought it would be great in hot chocolate. Plus the bottle is pretty and it’s scratch and sniff!
The week of New Year’s I realized that I hadn’t drank it as much as I thought I would. What to do with a bottle of peppermint vodka? The answer came to me when I was gifted a large 24 count muffin tin from my MIL. Boozy cupcakes!
I searched Google and came across a delightful site called The Boozy Bakeshop. Oh BB, where have you been all my life? I was so glad that someone else had already figured out how to get coffee, chocolate, and peppermint vodka deliciousness all in one NYE party package.
Peppermint Mocha Cupcakes
- Yield: 12 muffins
- Category: Dessert
Ingredients
For the Cupcakes
- 1/2 cup plus 2 Tablespoons unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons (optional) peppermint Schnapps or other vodka
- 1/2 cup sour cream
- 1 stick of butter (8 Tbs) softened
- 3 1/2 – 4 1/2 cups confections sugar
- 3 tablespoons Peppermint Schnapps
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
For the Boozy Frosting
Instructions
For the Cupcakes
- Preheat oven to 350 degrees. Line muffin tin with paper liners.
- In a medium bowl, sift together cocoa, espresso powder, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 16 to 18 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
For the Frosting
- with an electric hand mixer or stand mixer, cream butter. Add vanilla, 1 cup confectioners sugar. Beat until combined. Add milk, peppermint flavor (schnapps or extract) and 2 1/2 cups more sugar. Mix until combined. Add additional sugar if frosting seems soft and additional extract if you want it mintier.
The Verdict: I found some crushed candy cane on sale, so I was able to have a festive and inexpensive dessert to pass at the NYE party by sprinkling a little on top for garnish. It was a hit! The frosting especially was so delicious I was glad to have a bit leftover, ha ha. I ate it with a spoon. Even DH, who is normally not a sweets person, LOVED it. A great winter dessert or even something special for Valentine’s Day.
This post shared at FoodieFriDIY and Full Plate Thursday
Yum yum yum!
Oh My Mocha! Boozy frosting? Love the sound of all of it! I can see why it was a hit 🙂