Mocha Mint Chip Cupcakes

Name: Mocha Mint Chip Cupcakes
Ingredients: 1/2 tbsp instant coffee granules; 1/3 cup just-boiled water; 1/2 cup (1 stick) butter, softened; 2/3 cup sugar; 2 large eggs; 2/3 cup self-rising flour; 2 tbsp cocoa powder; 1/3 cup milk; 5 1/2 oz chocolate peppermint bark; None None For the Chocolate-Peppermint Buttercream Frosting; 1/2 cup (1 stick) softened butter; 1/2 tsp peppermint extract; 1/3 cup confectioners' sugar, sifted; 1/3 cup cocoa powder, sifted; 2 tbsp milk

15 ingredients

7 steps

Ingredients

1/2 tbsp instant coffee granules
1/3 cup just-boiled water
1/2 cup (1 stick) butter, softened
2/3 cup sugar
2 large eggs
2/3 cup self-rising flour
2 tbsp cocoa powder
1/3 cup milk
5 1/2 oz chocolate peppermint bark
None None For the Chocolate-Peppermint Buttercream Frosting
1/2 cup (1 stick) softened butter
1/2 tsp peppermint extract
1/3 cup confectioners' sugar, sifted
1/3 cup cocoa powder, sifted
2 tbsp milk

Directions

1

Preheat oven to 325°F . Line a 12-cup muffin pan with paper liners.
2

In a small bowl, dissolve the instant coffee in the water. Cool.
3

In another bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4

Sift the flour and cocoa together into a bowl. Fold into the creamed mixture alternately with combined milk and coffee, beginning and ending with flour. Fold the 2/3 of the chopped peppermint bars through. Spoon into the liners until 2/3 full.
5

Bake for 20-25 mins, until risen and springy to the touch. Transfer to a wire rack to cool completely.
6

To make the buttercream: In small bowl, using an electric mixer, beat butter until pale and creamy. Beat in peppermint extract. Add combined confectioners' sugar and cocoa, then milk, beating until smooth.
7

Spread the cooled cupcakes with the buttercream. Sprinkle with remaining peppermint candy. Store in an airtight container.