Ingredients

• 3 tablespoons instant espresso powder
• 1 tablespoon hot water
• 1.25 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 6 tablespoons unsalted butter , softened
• 0.5 cups firmly packed dark brown sugar
• 0.25 cups white sugar
• 1 large egg , at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 0.5 cups strongly brewed coffee , cooled to room temperature
• 0.5 cups buttermilk , at room temperature
• 0.5 cups semisweet chocolate chips , such as Ghiradelli® 60% Cacao

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
2. 2 Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
3. 3 Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
4. 4 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.
5. 5 Spoon batter into the prepared cups, filling each line just over 1/2 full.
6. 6 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.

Nutrition per serving