Hey there, and welcome back, friends.

You are in for a holiday treat!

Peppermint mocha cupcakes are a decadent dessert, with plenty of coffee flavor and fluffy peppermint Swiss meringue buttercream. Perfect for the peppermint lover!

Oh hey, it’s Friday and we are having some cupcakes!! We started the week with a slice of white chocolate pomegranate cake and now we are ending the week with some peppermint mocha cupcakes.

You guys, I love the holidays!! It’s the only time of the year you can enjoy so many great flavors and my absolute favorite of course is peppermint. I think it should be illegal to not sell peppermint things year-round (just saying).

Anyway, I digress.

Peppermint mocha cupcakes are a holiday classic over here, as I confessed a few posts ago.

These cupcakes (or some form of it) have always been on my menu during the holidays since Naomi shared them.

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‘Tis the season for all things peppermint, and I am loving it! One of my favorite drinks during the season is a Peppermint Mocha Cocktail, and I like to mix those flavors into as many delectable desserts as I can.

If you love the flavor of peppermint mocha try my peppermint mocha cupcakes.

This Peppermint Mocha Pie is my latest and greatest! I love that it’s no-bake because that means I have more room in the oven for things like Christmas cookies, cheesecakes, or even dinner.

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T’is the season for family gatherings and winter cocktails and I have a cozy new favorite cocktail for you. This peppermint mocha cocktail has the season’s best flavor all wrapped up with indulgent chocolate, espresso and sweet peppermint mocha cream from Jackson Morgan Southern Cream for the kick we all need to stay warm and ring in the new year.

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We are taking a much needed break from pumpkin spice this or pumpkin spice that again today. Don’t get me wrong, I love me some pumpkin spice latte just like the average Fall lover but sometimes you just need something else. Like this browned butter sweet potato bread from earlier in the week or something decadent, classic and chocolatey like these mocha butterscotch brownies.

I was craving something different the other day. And I am not one to crave sweets normally so I decided to listen to myself and make some brownies. For some reason, brownie recipes are not frequent around here and I hope these brownies will change that because they are my new favorites. Made with rich bittersweet chocolate and espresso that enhances the flavor of the chocolate, these mocha butterscotch brownies are decadent and simply irresistible.

They could go with some frosting as the hubs wanted but sometimes just a dusting of powdered sugar can go a long way. I thought it was sweet enough with the butterscotch chips and didn’t need that extra layer of frosting. But I could be wrong so feel free to frost yours.

That’s it for today friends! We are having an exceptional warm fall day and I am not spending any minute inside that is not necessary. This might just be the last few nice ones around here.

Oh, don’t forget to grab the full recipe for these mocha butterscotch brownies over on Delish Dish!

Print

Yield: ~12 bars

Mocha Butterscotch Brownies

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 1 cup unsalted butter
• 1/3 cup unsweetened cocoa powder
• 2 large eggs
• 1/2 cup buttermilk or sour milk
• 1 1/2 teaspoons vanilla extract

Instructions

Find the full directions over on BHG.com or by clicking HERE.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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After a week of travel and the emotional turmoil of leaving my baby for that long, I finally hunkered down this past weekend to catch up on some housework, holiday baking preparations and lab work (the three pillars of my everyday). I always feel stressed when it comes to holiday baking because there are just so many things I want to create and test. Then I also have to decide on which to serve up at our Thanksgiving, Friends-giving and Christmas dinners. All the pumpkin, peppermint and gingerbread recipes are waiting but first up from the Blahnik Baker test kitchen on holiday desserts is this Raspberry Mocha Pie.

Why Raspberries?? Well, holiday desserts, in my opinion, should be simple, classic and always WOW the crowd. But I am sure you can tell that is a theme around here from several of my holiday recipes. One of my favorite and classic flavor combinations is chocolate and raspberries but because raspberries only seem to be popular over the summer, most people miss out on them during the holidays. But again, that’s why I am here…giving you this lovely Raspberry Mocha Pie as a wonderful holiday dessert option.

I love grabbing a few packs of Driscoll’s berries every few weeks to have around to snack on, top cakes and, in this case today, use as an inspiration for this raspberry mocha pie. A rich and decadent chocolate + coffee pudding is filled into a flaky buttery pie crust lined with raspberry puree and then topped with homemade whipped cream and fresh raspberries. Doesn’t that sound delightful? Yes, I said delightful because it really is.

I used dark chocolate and dark roast coffee (plus a little bit of espresso powder) to richen the chocolate flavor. With hints of sweet raspberries in each bite, this pie is an easy, (almost) no-bake option for Thanksgiving and Christmas dinners.

Print

Yield: 1 9-inch pie

Raspberry Mocha Pie

A decadent no-bake raspberry mocha pie.

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Ingredients

For Pie Crust:

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• 1 1/4 cup all-purpose flour
• 6 tablespoons unsalted butter, cold and cut into cubes
• 2 tablespoon shortening, cold and cut into cubes
• 2 tablespoons granulated sugar
• ¼ cup ice cold water

For Filling:

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• 1 cup fresh Driscoll’s raspberries
• ¼ cup granulated sugar
• 1 1/2 cups milk (I used 2%)
• ½ cup freshly brewed hot coffee
• ¼ cup cornstarch
• ¼ teaspoon kosher salt
• 2 tablespoons espresso powder
• 1 cup heavy whipping cream
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 6 oz dark chocolate, chopped finely

For Whipped Cream Topping:

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• Homemade whipped cream
• ½ cup fresh Driscoll’s Raspberries

Instructions

For Pie Crust:

1. Combine all the ingredients except the water in the bowl of a Food Processor. Process a few times until butter is about the size of a pea. With Food Processor on, slowly drizzle in ice-cold water to mixture, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.
2. Preheat oven to 400 degrees F. When dough is chilled, roll out onto a lightly floured surface into a 12-inch circle. Loosely place dough into a 9-inch round pie dish. Trim and primp the edges of the crust. Line dough with aluminum foil and fill with pie weights (or beans). Bake dough for 20-25 minutes or until lightly browned. Let cool completely before using.

For Pudding Filling:

1. Meanwhile, prepare the filling. In a medium saucepan, cook the raspberries and sugar over medium heat. Bring to a boil and cook for about 3-4 minutes until raspberries disintegrate. Remove from heat and transfer raspberry puree into a small bowl. Chill until ready to use.
2. For mocha filling: In a large saucepan set over medium heat, combine the milk and hot coffee. Bring to a low simmer and reduce heat. Don’t let it boil. Meanwhile, in a medium bowl, whisk together cornstarch, salt, espresso powder and heavy cream until well combined. Add in the eggs and whisk until combined. Slowly add in a cup of the hot milk mixture, whisking constantly. Pour the contents of the bowl into the saucepan and whisk continuously until pudding starts to boil and thicken. Whisk (do not stop) until smooth, about 5 minutes. Remove from heat and whisk in the vanilla extract and chopped chocolate. Whisk until smooth. Let pudding cool for 10-15 minutes, whisking occasionally.
3. Pour pudding into cooled pie crust. Cover with plastic wrap, touching the surface of the pie, and refrigerate for at least 4 hours or overnight.
4. When ready to serve, top pie with whipped cream and raspberries.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Mocha Pie appeared first on A Classic Twist.

Hi friends! Today’s recipe is a lovely peppermint mocha lava cake that is a new favorite! 

Shall we talk about end-of-year fatigue, please? Anyone else experiencing this? I’ve been battling what I call laziness and/or lack of motivation the past two weeks after Thanksgiving. Luckily for me, both school and the blog are slowing down and I can afford to crawl onto the couch and watch movies all evening with hot cocoa. That’s ALL I have been doing, for real! Must be the season of relaxing!! Am I alone here??

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