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Peppermint Mocha Cupcakes
Ingredients
  • subheading: Cupcakes:
  • ½ cup ( 115g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1 heaping Tablespoon instant coffee*
  • ½ cup ( 41g) unsweetened cocoa powder (not Dutch processed)
  • ¾ cup ( 94g) all-purpose flour* ( spoon & leveled)
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup ( 100g) granulated sugar
  • ¼ cup ( 50g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract
  • ½ cup (120ml) buttermilk*
  • subheading: Peppermint Vanilla Frosting:
  • 1 cup ( 230g) unsalted butter, softened to room temperature
  • 3 to 4 cups (360-4 80g) confectioners’ sugar
  • ¼ cup (60ml) heavy cream*
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon peppermint extract
  • salt, to taste
  • optional for garnish: 4 ounces melted semi-sweet baking chocolate and crushed candy canes
Steps
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