Recipes

Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

Add eggs, one at a time, beating 30 seconds after each addition.

Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.

Measure the milk and vanilla into a measuring thing.

Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

Scoop batter into cupcake cups about 3/4’s full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Buttercream:

Beat butter briefly, scrape bowl.

Add the sifted powdered sugar and milk. Beat until smooth.

Add peppermint extract.