White Chocolate Peppermint Mocha Cupcakes

Directions

Preheat to 350°F. Line cupcake pan with liners.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk and brewed coffee. In a stand mixer, using a flat beater on medium-high speed, beat the butter and sugars together until light and fluffy, about 2-3 minutes.

Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

Fill cupcake liners about 2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let cool before frosting cupcakes.

To make buttercream

In a large heatproof bowl, combine the egg whites and sugar. Set the bowl over simmering water in a saucepan and whisk constantly until sugar is completely dissolved (160F), about 2 minutes. Remove from heat. In a stand mixer using a whisk attachment, whip egg white mixture on high until it holds stiff peaks, about 5-6 minutes.

Switch to flat beater and add the salt. Add butter a few at a time, beating well after each addition. Don’t worry if buttercream starts to look curdled. Just keep beating on until buttercream is smooth and creamy, about 3-5 minutes. Add melted white chocolate to the buttercream, mixing until combined.