Ingredients
At a glance
Main Ingredient
Chocolate
Cooking Method
Bake
Difficulty
Moderate
Desserts
Tortes / Cakes / Cupcakes
Serves
36
Serves - 36
1 c. flour
1/4 c. unsweetened cocoa
1/2 tsp. Baking soda
1/4 tsp. Salt
5 Tbsp. Butter, softened
3/4 c. sugar
2 large eggs
2 tsp. Vanilla extract
1/2 c. strong coffee, cooled
Icing:
2 c. powdered sugar
1 Tbsp. Fat-free milk
1 tsp. Butter, softened
1/4 tsp. Vanilla extract
1/8 tsp. Peppermint extract
3 (4 inch) candy canes, finely crushed
Methods/steps
Preheat oven to 350°. Line 36 mini muffin pans with paper liners.
Whisk together flour, cocoa, baking soda, and salt in a small bowl; set aside.
Beat butter and sugar 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 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 liners, filling them half full. Bake about 15 minutes. Cool completely on a rack.
Meanwhile, prepare the icing. Combine the powdered sugar, milk, butter, vanilla and peppermint extracts in a medium bowl, stirring until smooth and adding a little water if needed, 1 tsp. at a time, to make a spreadable consistency. Stir in the crushed candy canes and spread about 1 tsp. of icing onto each cupcake.
