Hi, I am Marie. Today, we’re going to prepare chocolate mint and mocha cupcakes #weeklyjikonichallenge recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chocolate mint and mocha cupcakes #weeklyjikonichallenge Recipe
Chocolate mint and mocha cupcakes #weeklyjikonichallenge is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Chocolate mint and mocha cupcakes #weeklyjikonichallenge is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have chocolate mint and mocha cupcakes #weeklyjikonichallenge using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chocolate mint and mocha cupcakes #weeklyjikonichallenge:
- Take 2 cups all purpose/cake flour
- Prepare 1/2-3/4 cups sugar(as you prefer)
- Prepare 60 g cocoa powder
- Take 2 tsp baking powder
- Make ready 1 cup buttermilk
- Make ready 100 ml vegetable oil
- Make ready 1 cup hot strong coffee
- Take 4 eggs
- Get 2 tsp vanilla extract
- Prepare 1/2 tsp mint essence
- Take Buttercream frosting
- Prepare 250 g butter
- Prepare 250 g icing sugar
- Get 3 drops mint essence
- Make ready 1 tsp granulated coffee
- Take 2 tbsp milk
- Prepare 1 tsp vanilla
Steps to make Chocolate mint and mocha cupcakes #weeklyjikonichallenge:
- Preheat your oven to 180 degrees and line two cupcake tins with cupcake liners(the recipe makes 24 cupcakes)
- Mix your flour, cocoa baking powder and salt together and whisk for even mixing
- In a separate bowl add your eggs and whisk thoroughly.. add in your sugar, oil and vanilla and mix well
- Mix your dry ingredients with your wet ingredients and add in the buttermilk and boiling coffee
- Separate the batter into two and to one of the portions add the mint essence
- 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 😌)
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean… Meanwhile you can work on the frosting
- 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
- 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)
- Remove your cupcakes from the oven once done, frost and enjoy🤗
So that’s going to wrap this up with this special dish chocolate mint and mocha cupcakes #weeklyjikonichallenge recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
