Peppermint Mocha Cupcakes

• 12 cup flour
• 12 cup light brown sugar
• 3 tablespoons butter, at room temperature
• 12 cup milk
• 2 tablespoons Dutch-processed cocoa powder
• 1 tablespoon instant espresso powder (*)
• 1 teaspoon baking powder
• 12 teaspoon vanilla
• 12 teaspoon salt
• 1 egg, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 12 cups confectioners' sugar
• 1 teaspoon peppermint extract
• food coloring (optional)

1. Preheat oven to 350.
2. Line or grease and flour 6 wells in a cupcake pan.
3. In a large bowl, cream the butter and sugar.
4. Add the egg and vanilla, mix thoroughly.
5. mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside.
6. Add flour, baking powder and salt to the butter mixture.
7. Add the milk mixture to the rest of the batter and beat until well combined.
8. Fill each well 2/3 of the way full.
9. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs.
10. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with peppermint cream cheese frosting.
11. Ice, then sprinkle.
12. For Frosting:.
13. In a large bowl, beat together all ingredients until well blended.
14. Frost on cooled cupcakes or cake.

flour, light brown sugar, butter, milk, dutch, espresso powder, baking powder, vanilla, salt, egg, cream cheese, sugar, peppermint, food coloring

Taken from www.food.com/recipe/peppermint-mocha-cupcakes-280214 (may not work)