Mocha Mint Chip Cupcakes - cooking recipe

Ingredients

1/2 tbsp instant coffee granules
1/3 cup just-boiled water
1/2 cup (1 stick) butter, softened
2/3 cup sugar
2 large eggs
2/3 cup self-rising flour
2 tbsp cocoa powder
1/3 cup milk
5 1/2 oz chocolate peppermint bark
None None For the Chocolate-Peppermint Buttercream Frosting
1/2 cup (1 stick) softened butter
1/2 tsp peppermint extract
1/3 cup confectioners' sugar, sifted
1/3 cup cocoa powder, sifted
2 tbsp milk

Preparation

Preheat oven to 325\u00b0F . Line a 12-cup muffin pan with paper liners.
In a small bowl, dissolve the instant coffee in the water. Cool.
In another bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Sift the flour and cocoa together into a bowl. Fold into the creamed mixture alternately with combined milk and coffee, beginning and ending with flour. Fold the 2/3 of the chopped peppermint bars through. Spoon into the liners until 2/3 full.
Bake for 20-25 mins, until risen and springy to the touch. Transfer to a wire rack to cool completely.
To make the buttercream: In small bowl, using an electric mixer, beat butter until pale and creamy. Beat in peppermint extract. Add combined confectioners' sugar and cocoa, then milk, beating until smooth.
Spread the cooled cupcakes with the buttercream. Sprinkle with remaining peppermint candy. Store in an airtight container.