Easiest Way to Make Delicious Chocolate mint and mocha cupcakes #weeklyjikonichallenge

Chocolate mint and mocha cupcakes #weeklyjikonichallenge. Allow the cupcakes to cool completely on a wire rack before frosting. To prepare the chocolate sauce, add the peppermint extract to the sauce and mix until well combined. To prepare the frosting add peppermint extract and mix until well combined.

Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Whisk the cream and chocolate completely smooth; whisk in vanilla. You can have Chocolate mint and mocha cupcakes #weeklyjikonichallenge using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chocolate mint and mocha cupcakes #weeklyjikonichallenge

1. Prepare of all purpose/cake flour.
2. You need of sugar(as you prefer).
3. You need of cocoa powder.
4. Prepare of baking powder.
5. You need of buttermilk.
6. It's of vegetable oil.
7. It's of hot strong coffee.
8. You need of eggs.
9. Prepare of vanilla extract.
10. You need of mint essence.
11. You need of Buttercream frosting.
12. It's of butter.
13. You need of icing sugar.
14. Prepare of mint essence.
15. You need of granulated coffee.
16. It's of milk.
17. You need of vanilla.

Sprinkle the wet chocolate with crushed candy canes. Mix espresso powder with a couple of teaspoons of hot water to form a smooth paste. In a large bowl, cream butter with an electric mixer. Chocolate cupcake recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker.

Chocolate mint and mocha cupcakes #weeklyjikonichallenge step by step

1. Preheat your oven to 180 degrees and line two cupcake tins with cupcake liners(the recipe makes 24 cupcakes).
2. Mix your flour, cocoa baking powder and salt together and whisk for even mixing.
3. In a separate bowl add your eggs and whisk thoroughly.. add in your sugar, oil and vanilla and mix well.
4. Mix your dry ingredients with your wet ingredients and add in the buttermilk and boiling coffee.
5. Separate the batter into two and to one of the portions add the mint essence.
6. Evenly distribute your batter into the lined cupcake trays(the mint batter in one tray and the chocolate batter in another) fill in the batter 3/4 way throughout to allow the cupcakes to rise. (Excuse the mess... Filling them in is no joke 😌).
7. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean... Meanwhile you can work on the frosting.
8. Whisk the butter until it's pale, light and fluffy... Add in your icing sugar, some vanilla essence and two tablespoons of milk and whisk. Separate the buttercream into two.
9. Dissolve the coffee in 2 tablespoons of water and add to one part of the buttercream(this will frost the chocolate cupcakes) and to the other add some green food coloring and drops of mint and mix(this will frost the mint cupcakes).
10. Remove your cupcakes from the oven once done, frost and enjoy🤗.

Coffee on coffee, with the chocolate in the cake balancing out the caffeine hit. And if you'd prefer a stronger coffee cake, there's nothing stopping you from doing the same. Easy chocolate cupcakes made with espresso powder and then topped with an espresso buttercream frosting. These chocolate mocha cupcakes are chocolate lover's dream. There are two things I have to have in my life every day.