Whipped Icing (optional you can use your favorite)
4ouncescream cheesesoftened
½teaspoonpeppermint extract
1½cupwhipping cream
½cuppowdered sugar
red food coloringor icing coloring - optional
Instructions
Preheat oven to 350° F.
Line a cupcake baking sheet with cupcake liners.
Mix flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Stir well with a whisk and set aside.
In a small saucepan melt the butter and chocolate chips together. Stirring often. Set aside to cool slightly
Bring the water just to a boil and remove from heat. Stir in the espresso powder and set aside.
In a separate bowl mix eggs, sugar, vanilla extract, peppermint extract and sour cream. Mix well with the whisk.Slowly stir in the butter/chocolate mix.
Pour the wet ingredients into the dry ingredients and stir with a whisk or mixer on low until it is incorporated. Add in the espresso and stir again just until incorporated.
Using a small scoop (we use a gravy ladle), scoop the batter evenly into the cupcake liners.
Bake at 350° F for about 18-21 minutes. Do not check on them until the 18 minute mark. They are done when a toothpick inserted in them comes out clean.Allow them to sit out of oven for about 10 minutes before carefully removing them from pan and set them on a wire cooling rack. Allow to cool completely before adding the icing
Whipped Icing
In a bowl cream the cream cheese with a hand mixer or stand mixer on medium.
Add in the powdered sugar and mix until combined - start on low or sugar will go all over.
Pour in the whipping cream, peppermint extract and food coloring if using. Beat on medium until stiff peaks just start to form.
It is now ready to put on the cupcakes! If using this icing, your cupcakes need to be stored in the fridge.
Notes
Nutritional values are estimated.If using salted butter, decrease salt to a quarter teaspoon.We use half a teaspoon peppermint extract because the icing we make has peppermint in in it. You can increase the peppermint to 3 quarters teaspoon if using an icing with mint in it.