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
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.