Easy mocha cupcakes made from boxed cake mix and topped with homemade peppermint whipped cream cream cheese frosting.
Ingredients
For the cupcaks:
15.25ouncechocolate cake mix+ ingredients called for on box
brewed coffeecooled
For the Frosting:
1 ½cupsheavy whipping cream
8ouncescream cheeseroom temperature
2cupsconfectioners sugar
1teaspoonvanilla extract
¼teaspoonpeppermint extract
½cupfinely crushed candy canes or peppermints
Instructions
Prepare and bake the cupcakes according to the box directions, except substitute the water for brewed, cooled coffee. Once the cupcakes are finished baking, allow them to cool completely before frosting.
With a handheld mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until it thickens and forms stiff peaks. Set aside.
In a separate bowl, beat the cream cheese and powdered sugar until combined. Then mix in the vanilla extract and peppermint extract. Finally, fold in whipped cream.
Spread or pipe the frosting onto the cupcakes. Top with a sprinkle of crushed candy canes or peppermints.
Notes
Store leftover cupcakes in the refrigerator for up to 3 days. Remove from the fridge 20-25 minutes before serving.