![](https://cdn.statically.io/img/www.allrecipes.com/thmb/mpLMLj11-YnKVwZ44r40sW4pBT4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8938823-1dcfe818792a408b92e6d245286b6337.jpg)
Ingredients
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3 tablespoons instant espresso powder
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1 tablespoon hot water
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1 ¼ cups all-purpose flour
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½ cup unsweetened cocoa powder
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2 teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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6 tablespoons unsalted butter, softened
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½ cup firmly packed dark brown sugar
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¼ cup white sugar
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1 large egg, at room temperature
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2 teaspoons vanilla extract
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1 teaspoon peppermint extract
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½ cup strongly brewed coffee, cooled to room temperature
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½ cup buttermilk, at room temperature
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½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
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Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
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Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
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Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
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Spoon batter into the prepared cups, filling each line just over 1/2 full.
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Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.
Cook's Note:
Make sure not to overfill your cupcakes liners, as these cupcakes rise substantially while baking.
Nutrition Facts (per serving)
103 | Calories |
5g | Fat |
15g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 103 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 3g | 14% |
Cholesterol 16mg | 5% |
Sodium 153mg | 7% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 9g | |
Protein 2g | 3% |
Vitamin C 0mg | 0% |
Calcium 39mg | 3% |
Iron 1mg | 4% |
Potassium 79mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.