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Categories:
flour cocoa baking soda salt unsalted butter sugar eggs vanilla regular coffee sugar nonfat milk unsalted butter vanilla peppermint candy canes
Viewed: 0 - Published at: 4 years agoIngredients
- 1 cup flour
- 14 cup unsweetened cocoa powder, preferably dutch process
- 12 teaspoon baking soda
- 14 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 34 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 cup strong regular coffee or 12 cup decaffeinated coffee, cooled
- 2 cups confectioners' sugar
- 1 tablespoon nonfat milk
- 1 teaspoon unsalted butter, softened
- 14 teaspoon vanilla extract
- 18 teaspoon peppermint extract
- 3 (4 inch) candy canes, finely crushed
Method
- To prepare cupcakes adjust the racks to divide the oven in thirds and reheat the oven to 350.
- Line 36 nonstick mini muffin pan cups with paper liners or spray with nonstick spray.
- Whisk together the flour, cocoa, baking soda, and salt in a small bowl; set aside.
- With an electric mixer on medium speed, beat the butter and granulated sugar, in a mixing bowl until fluffy.
- Add the eggs, one at a time, beating well after each addition; then add the vanilla.
- Add one third of the flour mixture, beating until smooth, then add one half of the coffee and beat well.
- Repeat with another one third of the flour mixture and the remaining coffee, beating well after each addition; then beat in the rest of the flour mixture.
- Pour the batter into the cupcake cups, filling them one half full.
- Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes.
- Cool completely on a rack.
- Meanwhile, to prepare the icing, combine the confectioners' sugar, milk, butter, and vanilla and peppermint extracts in a medium bowl, stirring until smooth and adding a little water if needed, 1 teaspoon at a time, to make a spreadable consistency.
- Stir in the crushed candy canes and spread about 1 teaspoon of icing onto each cupcake.
