Chocolate mint and mocha cupcakes #weeklyjikonichallenge

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Chocolate mint and mocha cupcakes #weeklyjikonichallenge. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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To begin 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 can achieve that.

Ingredients and spices that need to be Get to make Chocolate mint and mocha cupcakes #weeklyjikonichallenge:

1. 2 cups all purpose/cake flour
2. 1/2-3/4 cups sugar(as you prefer)
3. 60 g cocoa powder
4. 2 tsp baking powder
5. 1 cup buttermilk
6. 100 ml vegetable oil
7. 1 cup hot strong coffee
8. 4 eggs
9. 2 tsp vanilla extract
10. 1/2 tsp mint essence
11. Buttercream frosting
12. 250 g butter
13. 250 g icing sugar
14. 3 drops mint essence
15. 1 tsp granulated coffee
16. 2 tbsp milk
17. 1 tsp vanilla

Instructions to make to make Chocolate mint and mocha cupcakes #weeklyjikonichallenge

1. Preheat your oven to 180 degrees and line two cupcake tins with cupcake liners(the recipe makes 24 cupcakes)
2. Mix your flour, cocoa baking powder and salt together and whisk for even mixing
3. In a separate bowl add your eggs and whisk thoroughly.. add in your sugar, oil and vanilla and mix well
4. Mix your dry ingredients with your wet ingredients and add in the buttermilk and boiling coffee
5. Separate the batter into two and to one of the portions add the mint essence
6. 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 😌)
7. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean... Meanwhile you can work on the frosting
8. 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
9. 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)
10. Remove your cupcakes from the oven once done, frost and enjoy🤗

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So that's going to wrap this up for this special food Steps to Make Speedy Chocolate mint and mocha cupcakes #weeklyjikonichallenge. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!