Directions

Cupcakes

1. Preheat your oven to 160°C fan and line a 12-hole cupcake or muffin tin with paper cases.
2. Dissolve the instant coffee in 3 tablespoons of boiling water, then set aside to cool.
3. Cream together the golden caster sugar, light muscovado sugar, and butter in a bowl until pale and fluffy.
4. Add the eggs and vanilla extract along with a spoonful of the flour, then beat everything together.
5. Gently fold in the remaining flour with the cocoa powder and cooled coffee mixture using a spatula or metal spoon.
6. Divide the mixture evenly between the cupcake cases, filling them about two-thirds full.
7. Bake for 20-22 minutes, or until a skewer inserted in the centre comes out clean.
8. Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Chocolate Ganache Filling

1. Break the dark chocolate into pieces and place in a microwave-safe bowl along with the double cream.
2. Heat the mixture in the microwave for 30-40 seconds, then stir until smooth. If there are still lumps, microwave for an additional 20 seconds and stir again until fully melted.
3. Allow the ganache to thicken to a toothpaste-like consistency. If needed, refrigerate the mixture for 10-minute intervals, stirring in between.
4. Once the cupcakes have cooled, use an apple corer or the end of a large piping nozzle to hollow out the centres (about two-thirds of the way down) and fill with 2 teaspoons of ganache.

Buttercream Icing

1. Using a handheld or stand mixer, beat the butter for 2-3 minutes until pale and fluffy.
2. Add half of the icing sugar and mix until incorporated. Repeat with the second half of the icing sugar.
3. Stir in the double cream and peppermint extract, then beat for another 5 minutes until light and smooth.
4. Add the green gel food colouring and mix until completely combined.
5. Pipe the buttercream onto the cupcakes and sprinkle with dark chocolate chips.