Inside Out Peppermint Patty Cupcakes

Photo: Katja Tootle-Pizka

Ingredients

For the CupCakes:

125 grams butter (unsalted), soft and cut in small cubes)

125 grams flour (sifted)

125 grams sugar

125 ml milk coffee (latte)

2 Eggs

1 teaspoon baking powder

1 tablespoon coffee (ground)

2 tablespoons cocoa powder

1/2 cup mini dark chocolate chips

Splash of Amaretto or Rum

Frosting:

1 tub Vanilla Frosting

1 tablespoon Peppermint extract

Preparation

In a medium size bowl, whip the butter until it is soft and creamy, slowly add the sugar and the egg, while continuing to mix on high speed (you can use a hand mixer or a stand mixer). Then start mixing in flour and milk coffee, little by little, so the batter gets nice and smooth, once all that is added, add in the cocoa powder, the ground coffee and a couple splashes of Rum or Amaretto. Finally mix in the dark mini chocolate chips.

Fill the batter in the prepared cupcake pan. Bake in a preheated 350 degree oven for 25 minutes. Cool on a rack. While the cupcakes cool down you can prepare your frosting. I used a ready made "Pillsbury" Vanilla Frosting for this, but you can make your own. I just didn't have time to do it this time.

Mix the vanilla frosting well with the peppermint extract, so you have a nice creamy texture. Fill it in a pastry bag. Take a skewer and poke a little whole in the bottom of each cupcake, then pipe some of the frosting inside each cupcake. Change out your nozzle to a star nozzle and pipe remaining frosting on the cupcakes.