Anyone who knows me know I am a Christmas junkie–I’ll listen to Christmas music or watch Christmas movies any month in of the year. Since we moved recently, resulting in a brand-new DVR, I recorded every Hallmark Channel Christmas movie they played last week (literally–every one. Hubby was thrilled.) 😂
So, I was super-excited to be invited to a Christmas in July party over the weekend. My aunt and her husband decorated the yard with blow-up decorations, they had Christmas treats, and Santa even stopped by for a visit–in his shorts and t-shirt, of course.
It was a fun party, and a great excuse to enjoy some Christmas music in the middle of summer. (It was even better to know I am not the only crazy Christmas fan in my family!) 😉
My savory treat–meat, cheese, fruit, and olives. Super easy and always popular!
I took the party as an excuse to try out a new Christmas recipe–Peppermint Mocha mini-cupcakes. And, for anyone wondering where I got Candy Canes in July, I stocked up in late December just in case the need arose. 🎄
These were perfect little bites of heaven–rich chocolate, cool peppermint, and just a hint of coffee. I definitely will be making this one again!
Peppermint Mocha Mini-Cupcakes
Ingredients:
For the cupcakes:
- 1 Stick of Butter (1/2 Cup), softened
- 1 1/4 Cups Sugar
- 1 1/4 Cups Hot Coffee
- 1/2 Cup Unsweetened CocoaPowder
- 2 Large Eggs
- 1 1/4 Cups Flour
- 1 tsp. Baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. Vanilla Bean Paste (or Vanilla Extract)
- 1/3 Cup Sour Cream
- 2/3 Cup Mint Chocolate Chips, chopped
For the Icing:
- 8 oz. Cream Cheese, softened
- 1 stick Butter (1/2 cup), softened
- 3 1/2 Cups Powdered Sugar
- 2 tsp. Vanilla Bean Paste (or Vanilla Extract)
- Grated Dark Chocolate and Candy Cane Pieces (for Garnish)
Instructions:
- Preheat oven to 350℉. Add liners to mini-cupcakes trays.
- Beat the butter and sugar using a mixer until smooth and fluffy (3-5 minutes).
- Add the eggs to the butter mixture, and beat another 1-2 minutes.
- Meanwhile, add the cocoa to the hot coffee, and mix until there are no lumps.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the flour mixture and coffee mixture to the butter mixture, alternating, and starting with the flour. After each addition, mix until just combined.
- Fold in the sour cream, vanilla, and mint chips. Stir until fully incorporated.
- Add approximately 1 tablespoon of batter (I use a small cookie scoop) to each cupcake liner.
- Bake at 330 for 10-15 minutes, until the cupcakes spring back when touched and/or a tester comes out clean.
- Remove from the oven and cool completely on a cooling rack.
- Once cool, cream the butter and cream cheese in a mixer on high until fluffy. Add the powdered sugar and vanilla. Beat until fully incorporated.
- Use piping bag to ice the cupcakes. Garnish with grated chocolate and a candy cane piece. Chill until icing is set.
Enjoy!
I find mint to be refreshing in the summer, so this was a perfect fit for a hot, humid, July afternoon. I look forward to trying them again in December. Yum!
Are you a Christmas anytime person, or and only-after-December 15 person? Or do you fall somewhere in between? And, what is your favorite holiday treat?