Categories: Cupcakes, muffins

Ingredients

• 1 cup butter, cubed
• 1 cup plus 3 Tbsp. milk chocolate chips
• 3 oz. unsweetened chocolate, chopped
• 3 eggs
• 1 1/4 cups sugar
• 1 Tbsp. instant coffee granules
• 2 tsp. vanilla extract
• 1/2 tsp. peppermint extract
• 2/3 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• Frosting:
• 1 1/2 cups confectioners' sugar
• 1 cup butter, softened
• 1 tsp. peppermint extract
• 1 jar (7 oz.) marshmallow crème
• Peppermint crunch baking chips

Directions

1. preheat oven to 350 degrees. Line 48 min-muffin cups with paper or foil liners. In a metal bowl over simmering water, melt the butter, chocolate chips and unsweetened chocolate; stir until smooth. Cool slightly.

2. In a large bowl, beat eggs, sugar and coffee until blended. Stir in extracts and chocolate mixture. In another bowl, whisk flour, baking powder and salt; add to chocolate mixture.

3. Fill prepared cups three-fourths full. Bake 12 -14 minutes or until a toothpick inserted in center comes out clean(do not over bake). Cool in pans 5 minutes; remove to wire racks to cool.

4. For frosting, in a bowl, beat confectioners’ sugar, butter and extract until smooth. Fold in marshmallow crème. Pipe over tops; sprinkle with baking chips.

5. makes 4 dozen

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