PEPPERMINT MOCHA CUPCAKES

PEPPERMINT MOCHA CUPCAKES image

Number Of Ingredients 19

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Cupcakes:
1 c AP flour
1 c + 2 tbsp sugar
1/3 c + 2 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter, melted and warm
2 lrg eggs
1/2 tsp peppermint extract
1 tbsp instant coffee
1/2 c strong, hot coffee
3/4 c chopped peppermint Andes (or other choc peppermint patties/bars)
Peppermint Buttercream
This buttercream recipe is a large batch. I usually only need half for these cupcakes.
1 c butter, softened
3/4 c shortening
1 kg bag of confectioners sugar
4-6 tbsp of cream (could also use milk)
to taste peppermint extract

Steps:

Cupcakes Preheat oven to 350F Add flour, cocoa, sugar, baking soda, instant coffee and salt and mix together. Add butter, eggs and vanilla and combine. Add half of coffee and mix or beat for 20sec. Add remaining coffee and mix until smooth. Fold in chopped candies. Divide into cupcake tins and bake 18 -22 minutes until done and a toothpick inserted comes out clean or without batter (may have melted candy). Peppermint Buttercream Add butter and shortening and cream together. Add sugar and cream and beat until smooth. Only add a little cream to start and then add as necessary to get the right consistency. Add extract to achieve level of peppermint you want. When cupcakes are cool top with buttercream. Chocolate Melt 3 oz of bakers chocolate and either drizzle over or add a little bit of cream to make glossy and smooth and then drizzle over peppermint buttercream.