1/3c+2T cocoa powder
1/2t baking soda
1 stick unsalted butter
2 large eggs
1/2t peppermint extract
1T instant coffee
1/2c hot coffee
1c Andes peppermint baking bits (can reserve some to sprinkle on top)
Peppermint Swiss Meringue Buttercream:
5 egg whites
1 1/2c sugar
2 sticks unsalted butter, softened
1t peppermint extract
Preheat oven to 350* Beat butter, eggs, sugar, and peppermint extract on med for one minute. Add flour, cocoa, baking soda, and salt. Beat for one minute. Add instant coffee and hot coffee and beat until smooth. Stir in Andes bits. Bake in cupcake liners for 18-22min. Makes 12 cupcakes.
To make frosting, Combine egg whites and sugar in a glass or metal bowl on top of a pan of water on the stovetop. Heat while whisking until temp reaches 150 degrees. Transfer to a mixing bowl and beat on med high for 10-12 min. Add butter a spoonful at a time while mixing well. Add salt and peppermint extract. Pipe generously on to cupcakes when cool.