Candy Cane Mocha Cupcakes

Happy December everyone!! To get into the holiday spirit, I decided to make Candy Cane Mocha cupcakes and use these reindeer cupcakes holders from The holders come with cupcake liners as well and thought it would be perfect for this recipe! The recipe comes from the Hummingbird Bakery book and I added my own little touch to the recipe. I love mochas and with the addition of peppermint candy canes, it made these cupcakes very festive and yummy! I tried crushing the candy canes but made a huge mess, so popped them into a food chopper and pulverised them to little bits. After that, I added quite a few teaspoons to the frosting and saved some to sprinkle on top. I still have lots left over, so I need to think of another recipe to use the candy cane bits. Try this recipe out for yourself and get into the holiday spirit. I'm off to have another one of these yummy cupcakes!

240ml whole milk
15g hot chocolate powder
5g instant espresso powder
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 tbsp baking powder

1/4 tsp salt
2 large eggs

50ml whole milk
30g hot chocolate powder
500g icing sugar
160g unsalted butter, softened
crushed candy canes, to decorate

Preheat oven to 190C/375F and line a muffin tin with muffin cases. Gently warm the milk, without letting it boil, then remove from heat and mix in hot chocolate powder and espresso powder, stir until dissolved then set aside to cool. In a medium bowl, whisk together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients resemble fine breadcrumbs. Place the eggs in the bowl with the milk mixture and whisk together by hand. Add 3/4 of the milk mixture to the dry mix and combine together, then increase the speed and add the remaining milk mixture. Continue to mix until smooth. Divide the batter between the cases, fill them to two-thirds full. Bake in the oven for 18-20 minutes. Leave to cool slightly before removing from the tin, then place them on a wire rack to cool completely. FROSTING: Gently heat the milk, add in the hot chocolate powder, dissolve and set aside to cool. Mix the icing sugar and butter until no lumps of butter remain and then gradually add the hot chocolate milk. Once this has all been added increase the speed and mix until light and fluffy. Top each cake with a generous spoonful of frosting and smooth with a palette knife or pipe frosting on and decorate. Decorate with crushed candy canes or add some into the frosting or do both!

If you would like to buy the Reindeer Cupcake holders, you can order them from, they are perfect for a holiday party.



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