Merry CHRISTmas everyone! 
Or Christmas season I guess. I just got home from school (1st semester of college is OVER!) and I’ve been cooking a lot to make up for the lack of since I’ve been in school.
Obviously, I made a bit of the mess in the kitchen with this latest baking endevor… some things never change!
I LOVE baking. I wish I could do more of it! These cupcakes are a lot of fun though and totally delicious! They remind me of the peppermint mocha at Starbucks (aka my favorite holiday drink at Starbucks) 
Try these out to put yourself in the holiday spirit and I know you won’t be disappointed!
Peppermint Mocha Cupcakes
from Annie’s Eats
makes 2 dozen cupcakes
For the cupcakes:
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2-3 tsp. espresso powder (I used instant coffee granules)
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup whole milk
1 cup strong brewed coffee
1 tsp. peppermint extract
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
For the frosting:
6 large egg whites
1¾ plus 2 tbsp. granulated sugar
1½ cups (3 sticks) unsalted butter, at room temperature
4 tsp. peppermint extract
1-2 tsp. vanilla extract
1. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together. Combine the milk, coffee and peppermint extract in a liquid measuring cup.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Blend in the eggs one at a time. Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.
3. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
4. To make the frosting, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until smooth again, about 3-5 minutes more. Stir in the peppermint and vanilla extracts and mix just until incorporated.
Note: I noticed that my frosting was very soupy no water how long I beat it for so I eventually added powdered sugar and cornstarch until I reached the desired thickness. It was still awesome!
