1 cup of hot coffee + 2 cups of sugar + ¾ cups of unsweetened baking cocoa
1 cup of whole room temperature buttermilk
½ cup of canola oil (or veggie)
2 ts of good vanilla
2 c soft unsalted butter
6-8 c *sifted* powdered sugar
1 ts pure vanilla extract
3-4 ts pure peppermint extract
½ ts fine salt
2-4 tb cream
Crushed candy canes
In your first bowl, sift together your flour, powder, soda, and salt.
In your second bowl, blend together your coffee and sugar.
In your third bowl, whisk together your buttermilk, oil, and vanilla. Drop in one egg at a time.
Combine your second and third bowl.
In three separate additions, sprinkle in your first (dry) bowl into your wet bowl. Do not over mix.
Scoop into cupcake liners and bake at 350 for 17-20 minutes.
Take out of the pan and cool completely.
For the buttercream, blend together your butter and powdered sugar (adding in your sugar a bit at a time). Tip in your extracts. salt, and cream. Cream until well blended and fluffy.
Frost and decorate. To make the candy cane striped swirls, tilt the pastry bag and fill half with regular buttercream and the other half with red tinted buttercream. I used a large round tip and sprinkled with crushed candy canes.
Recipe by The Squishy Monster at http://thesquishymonster.com/2012/12/peppermint-mocha-cupcakes.html