Hi, I am Kate. Today, we’re going to make chocolate mint and mocha cupcakes #weeklyjikonichallenge recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. 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 recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Chocolate mint and mocha cupcakes #weeklyjikonichallenge is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- Prepare 2 cups all purpose/cake flour
- Take 1/2-3/4 cups sugar(as you prefer)
- Take 60 g cocoa powder
- Make ready 2 tsp baking powder
- Prepare 1 cup buttermilk
- Take 100 ml vegetable oil
- Take 1 cup hot strong coffee
- Take 4 eggs
- Get 2 tsp vanilla extract
- Prepare 1/2 tsp mint essence
- Prepare Buttercream frosting
- Make ready 250 g butter
- Get 250 g icing sugar
- Get 3 drops mint essence
- Take 1 tsp granulated coffee
- Get 2 tbsp milk
- Take 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 is going to wrap it up for this exceptional dish chocolate mint and mocha cupcakes #weeklyjikonichallenge recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
