Hello, I’m Laura. Today, I’m gonna show you how to prepare chocolate mint and mocha cupcakes #weeklyjikonichallenge recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little 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 in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Chocolate mint and mocha cupcakes #weeklyjikonichallenge is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. 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:
- Make ready 2 cups all purpose/cake flour
- Take 1/2-3/4 cups sugar(as you prefer)
- Get 60 g cocoa powder
- Take 2 tsp baking powder
- Prepare 1 cup buttermilk
- Take 100 ml vegetable oil
- Prepare 1 cup hot strong coffee
- Prepare 4 eggs
- Make ready 2 tsp vanilla extract
- Make ready 1/2 tsp mint essence
- Take Buttercream frosting
- Make ready 250 g butter
- Make ready 250 g icing sugar
- Prepare 3 drops mint essence
- Take 1 tsp granulated coffee
- Take 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’s going to wrap it up with this special dish chocolate mint and mocha cupcakes #weeklyjikonichallenge recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
