I'm making the Sims' minty mocha cupcakes! Gotta love the minty things!

✨Recipe:
1 tablespoon instant espresso powder
3 tablespoons hot water
¾ cup all-purpose flour
⅓ cup cocoa powder
¼ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg white
1 teaspoon pure vanilla extract
½ cup unsalted butter, at room temperature
3 cups confectioners' sugar
¼ cup whole milk
¼ teaspoon mint extract
3 drops green gel food coloring
½ cup chocolate syrup
12 chocolate-covered espresso beans

Directions:
1. Preheat oven to 350°F and line a twelve-cup cupcake pan with paper liners.
2. In a small bowl add espresso powder and whisk in hot water. Set aside to cool, about 10 minutes.
3. In a medium bowl, combine flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, add prepared espresso, buttermilk, melted butter, egg, egg white, and vanilla. Whisk until well combined, then pour into dry ingredients and mix until smooth, with only a few small lumps remaining.
5. Divide batter evenly into prepared cupcake pan and bake 18-20 minutes until cupcakes spring back when gently pressed in center and a toothpick inserted in center comes out clean. Cool 5 minutes in pan, then transfer cupcakes to a wire rack to cool completely, about 1 hour.
6. While cupcakes cool, prepare frosting. To bowl of a stand mixer fitted with paddle attachment or in a medium bowl with a hand mixer, add room temperature butter. Mix on low speed until creamy, then add confectioners' sugar, milk, mint extract, and food coloring Beat on low 30 seconds, then increase speed to medium and beat until smooth and fluffy, about 2 minutes. If you would like a deeper green color, add 1-2 more drops of food coloring.
7. To assemble, frost tops of cupcakes with mint frosting. Drizzle each with chocolate syrup, then place an espresso bean on top of each cupcake.

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