-
1
To prepare cupcakes adjust the racks to divide the oven in thirds and reheat the oven to 350.
-
2
Line 36 nonstick mini muffin pan cups with paper liners or spray with nonstick spray.
-
3
Whisk together the flour, cocoa, baking soda, and salt in a small bowl; set aside.
-
4
With an electric mixer on medium speed, beat the butter and granulated sugar, in a mixing bowl until fluffy.
-
5
Add the eggs, one at a time, beating well after each addition; then add the vanilla.
-
6
Add one third of the flour mixture, beating until smooth, then add one half of the coffee and beat well.
-
7
Repeat with another one third of the flour mixture and the remaining coffee, beating well after each addition; then beat in the rest of the flour mixture.
-
8
Pour the batter into the cupcake cups, filling them one half full.
-
9
Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes.
-
10
Cool completely on a rack.
-
11
Meanwhile, to prepare the icing, combine the confectioners' sugar, milk, butter, and vanilla and peppermint extracts in a medium bowl, stirring until smooth and adding a little water if needed, 1 teaspoon at a time, to make a spreadable consistency.
-
12
Stir in the crushed candy canes and spread about 1 teaspoon of icing onto each cupcake.
