by theungourmet
makes approx. 16 cupcakes or 24 mini cupcakes
1/2 cup unsweetened cocoa powder
1 tsp instant espresso powder
1 cup boiling water
1/1/3 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup softened butter
1 cup baker's sugar
2 large eggs
1 tsp vanilla extract
Preheat oven to 350 degrees. Line muffin pans with paper liners. Lightly spray with oil.
In a medium bowl, combine the cocoa powder, espresso powder and boiling water. Stir until smooth. Set aside to cool.
In another medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl using an electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating until smooth. Scrape down sides with a spatula as neeeded. Slowly add the flour mixture and beat just until moist. Add the cocoa mixture just until combined.
Fill liners 2/3 full and bake for 16-18 minutes. Cool on a wire rack.
Peppermint Frosting
1/2 cup room temperature butter
1/2 cup butter flavored shortening
2-3 cups confectioners' sugar
1 tsp vanilla extract
1/2 tsp peppermint extract
1-2 tbsp milk (maybe more)
Combine all ingredients and beat until smooth, adding more milk 1 tsp at a time until desired consistency is reached.
Top cupcakes with dark chocolate shavings and peppermint pillows.
