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If you’re anything like me, and you’re in a time crunch with guests coming in and out leaving you with very little time to bake, these chocolate peppermint cupcakes with fudgy peppermint frosting are for you! The batter calls for 2 eggs and we all know the end results will turn out better if the ingredients are at room temperature. You can gather the remaining ingredients while you wait: oil, sugar, all-purpose flour, cocoa powder, baking soda, a pinch of salt, peppermint extract and International Delight Peppermint Mocha coffee creamer. While the cupcakes are baking, it’s very important to let the butter and cream cheese used in the frosting to come to room temperature otherwise your frosting will not be as smooth and fluffy as it should be.

Butter, eggs, sugar, leaveners, and flour are most likely the main ingredients in dessert baking, but for these peppermint mocha cupcakes, you will also need brown sugar, peppermint extract, instant coffee and International Delight Peppermint Mocha coffee creamer. Flavor comes from the addition of peppermint extract, International Delight Peppermint Mocha coffee creamer and of course instant coffee! For my cupcakes, I added only 1 teaspoon of instant coffee and the coffee flavor was barely there. For the frosting, you need butter, powder sugar, unsweetened cocoa powder, instant coffee, peppermint extract and International Delight Peppermint Mocha coffee creamer.

And I feel cheated because I’ve already seen Christmas decorations at the store and now I want to bake all the cookies in the world. I’ve been baking with International Delight coffee creamer for a couple of years now, but I have to tell you, the recipe for these pumpkin In addition to the 2 mentioned ingredients, you’ll need the basic – butter, sugar, eggs, flour, baking powder and of course pumpkin pie spice. For the caramel frosting, you’ll need more butter, dark brown sugar, milk, vanilla extract and powdered sugar.

We were not even aware of this American holiday until few years before I moved here, and let’s face it, I wasn’t going to start dressing up in my late 20’s. I’m been dreaming about it for a couple of weeks now and have to say, Halloween and all the upcoming holiday parties is the perfect excuse to whip it up. it’s time to talk about the third ingredient – International Delight coffee creamer! For this candy cheesecake dip I used their caramel macchiato creamer but of course, you can use the pumpkin pie spice creamer or their peppermint mocha creamer if you’re planning on making this dip anytime soon.