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1
FOR THE CUPCAKES:
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Preheat oven to 350 degrees F. Line a 12-count cupcake pan with liners and spray the liners with non-stick spray.
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3
Sift together the flour, cocoa powder, baking powder, baking soda, and espresso salt. Set aside.
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4
In a separate bowl, mix together the granulated sugar, brown sugar, and butter. Add the egg and vanilla and beat well. Once combined, add the flour mixture, alternating with the buttermilk and hot water until all has been used. Sprinkle the sea salt on top and mix until just combined.
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5
Fill cupcake liners about 3/4 full and bake for 20-22 minutes, until a toothpick inserted comes out clean. Let cool completely before icing.
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6
FOR THE FROSTING:
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Beat butter in a medium sized bowl until it becomes fluffy. Set aside.
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8
Melt the semi-sweet chocolate (you can do this in the microwave - heating for 30 seconds at a time and stirring in between each heating - and stopping once it's melted) and then add the cocoa powder to it, stirring to combine.
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9
Add about 1 cup of the confectioner's sugar to the butter, then add the chocolate mixture, the peppermint extract, and the espresso salt. Continue to mix. Add the rest of the confectioner's sugar in small portions, alternating with the milk. Mix until blended well and smooth.
