Peppermint Mocha Cupcakes

• 3 ounces semisweet chocolate chips
• 4 tablespoons milk
• 4 tablespoons brewed coffee
• 1 cup brown sugar packed and heaped
• 3/4 stick butter softened
• 2 large eggs
• 2 cups all purpose flour
• 1 1/2 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 cup white chocolate chips
• 1/2 teaspoon peppermint extract or 1 tablespoon brewed coffee

1. Heat oven to 325 degrees F. Grease and line an 8" cake tin, or muffin tray.
2. In a deep saucepan, combine the chocolate, milk, coffee, and half the sugar and bring to a boil.
3. With an electric mixer, cream the remaining sugar and butter together until light and fluffy. Add the eggs individually, and beat until combined.
4. Sift together the flour, cocoa, salt, baking powder and soda together in a small bowl. When combined, add slowly to the butter mixture while mixing at a slow speed. Slowly combine the chocolate mixture.
5. When everything is combined, pour the batter into the pan. It will look very liquidy, but that is the key to a moist and beautiful cake.
6. Bake for 25-45 minutes for a cake, or 15 for cupcakes, or when a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for around 15 minutes before removing.
8. Heat the coffee or mint extract first before adding the chocolate chips. Then heat both chocolate and coffee in the microwave for 30 seconds and stir until melted.
9. Cut the cupcakes in half horizontally. Spoon the chocolate mixture onto the middle of the cake, and sandwich both pieces back together. I topped mine with coffee frosting, then white chocolate/mint on top of that.

chocolate chips, milk, coffee, brown sugar, butter, eggs, flour, cocoa powder, baking powder, baking soda, salt, white chocolate chips, peppermint

Taken from www.yummly.com/recipe/Peppermint-Mocha-Cupcakes-1550311 (may not work)