Peppermint Mocha Cupcakes


2 2/3 c. flour

2/3 c. unsweetend cocoa powder

2-3 tsp. espresso powder (I used ground coffee beans)

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 c. milk

1 c. strong brewed coffee

1 tsp. peppermint extract

1 c. (2 sticks) unsalted softened butter

1 c. brown sugar

2 large eggs

Peppermint candies

Preheat oven to 350 F. Line cupcake pans with cupcake liners. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Stir together. Combine the milk, coffee and peppermint extract in a liquid measuring cup.

In a mixer bowl, combine the butter and the sugars. Beat on medium-high for 2-3 minutes or until light and fluffy. Blend in the eggs one at a time. Alternately mix in the dry and liquid ingredients and mixing until just incorporated.

Pour in cupcake liners. Bake 18-20 minutes or until a toothpick when inserted comes clean from the center. Let cool 5-10 minutes.

Ice cupcakes with any kind of icing you wish (I chose vanilla and chocolate). Once cupcakes are iced, sprinkle crushed peppermint candies on top. I would suggest doing this last part right before you are ready to serve them, as the peppermint candies will start to melt into the icing.


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