Chocolate Peppermint Cupcakes

4 dozen cupcakes

1 3/4 cup strong brewed coffee, hot
147 g cocoa powder
1 3/4 hot milk

675 g all-purpose flour
3.5 tsp baking soda
3/4 + 1/8  tsp baking powder
1.75 tsp salt
1 tbsp cinnamon396 g unsalted butter, room temperature
3.5 cups sugar
7 eggs, room temperature
3.5 tsp vanilla extract

In a medium bowl, stir the coffee and cocoa powder together until dissolved. Stir in the milk. Set aside until cooled to room temperature.

Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees. 

In a medium bowl sift together the flour, baking soda, baking powder, salt & cinnamon; set aside.

In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with remaining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.

Bake for 21 minutes. Allow to cool completely before frosting. 

Frosting

16 oz butter, softened (if unsalted, add about a 1/2 tsp salt)
4 oz cream cheese, softened
8 or more cups powdered sugar
1/4 cup or so of milk
1/4 tsp or so of peppermint extract
a few drops of green food coloring

24 peppermint patties (mini)

Using an electric mixer on medium-high speed, beat the butter and cream cheese until smooth and fluffy. Add the powdered sugar, 2 cups at a time, until mixture is dry and and almost crumbly. Add the extract, food coloring, and then milk- a little at a time until frosting is smooth, creamy and spreadable.

Pipe or spread frosting onto cupcakes and top with half a peppermint patty.