St. Patrick's Day Cupcakes

I made chocolate espresso cupcakes with green mint frosting for St. Patrick's Day, which also happens to be my mom's birthday! These were not my favorite cupcakes. I think I added too much mint to the frosting and not enough espresso to the batter. I would do things differently if I made them again. They sure were pretty, though.

Chocolate Espresso Cupcakes

• 1 stick room temperature butter
• 1 c. sugar
• 2 eggs, room temperature
• 3/4 c. flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. cocoa powder
• 1 tbsp. instant espresso powder
• 1/2 c. milk
• 1 tsp. vanilla

Preheat oven to 350 degrees fahrenheit. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 mins. Add eggs, one at a time, beating until well combined. Mix rest of dry ingredients in separate bowl until combines. Mix milk and vanilla in another separate bowl. Add wet and dry ingredients to butter/sugar, alternating wet and dry, starting and ending with dry. Half-fill cupcake cups. Bake 22-25 mins.
For the frosting, I just made my standby buttercream and threw some peppermint extract and green food coloring in there. Piped it onto the cupcakes, stuck an Andes mint in the top, and voila!