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Pappermint Mocha Cupcakes Recipe


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     Pappermint Mocha Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   24

1 package (about 18 oz) dark chocolate cake mix, plus ingredients to prepare mix
1 tablespoon instant espresso powder
1 1/2 cups whipping cream
1 package (12 oz.) semisweet chocolate chips
2 teaspoons peppermint extract
Crushed candy canes or peppermint candies

1) Preheat oven to 350 F. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Prepare cake mix according to package directions; stir in espresso powder. Spoon evenly into prepared muffin cups.
3) Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan 10 minutes. Remove to wire rack; cool completely.
4) Bring cream to a simmer in small saucepan over medium heat. Place remaining 6 oz. chopped chocolate in medium heatproof bowl. Pour hot cream over chocolate; let stand 2 minutes. Whisk mix until chocolate is melted and mix is smooth. Stir in peppermint extract. Dip tops of cupcakes in chocolate mix; return to wire racks. Let stand 10 minutes; dip tops again, if desired. Sprinkle with crushed candy canes.

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