Ingredients
The following ingredients have 13 Servings
- 1/2 cup unsweetened cocoa powder
- 1 cup hot coffee (chocolate, espresso, or plain is best)
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp espresso powder
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 2 Tbsp milk
- 1/4 cup sour cream
- 1/2 cup butter, softened
- 1/2 cup cocoa powder
- 2-3 cups powdered sugar
- 1-2 Tbsp heavy cream
- 2-3 drops peppermint extract
- salt to taste
Instruction
- Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners.
- Combine cocoa and hot coffee together, stirring until smooth; set aside.
- Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes. Gradually add in sugar, beating 4-5 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
- In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
- Alternately mix the coffee/cocoa mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix.
- Add in vanilla extract, peppermint extract, milk, and sour cream. Mix until just combined.
- Divide batter evenly between muffin cups (the batter makes 12-14).
- Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to overbake, as chocolate cupcakes can get very dry if overbaked.
- Allow to cool.
- For the frosting, beat butter until light and fluffy. Add in cocoa powder and 2 cups of powdered sugar. Add in heavy cream, a pinch of salt (salt brings out the chocolate flavor), and the peppermint extract (peppermint is a strong flavor so use sparingly, testing after each drop).
- If the frosting seems too thin, add in the other cup of powdered sugar. If it seems too thick, add in more heavy cream.
- Frost cupcakes and enjoy!
