Cupcakes: 1 and 1/2 cup sifted all-purpose flour; 1 cup sugar; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. sea salt; 1/4 cup vegetable oil; 1 large egg; 1 cup whole milk; 1 tsp. vanilla; 12 miniature Kit Kat bars, broken into pieces.
Icing: 1 stick butter; 2 and 1/2 cups powdered sugar; 1/4 cup cocoa powder; 1/4 cup dark brewed coffee
Cupcakes: Preheat oven to 350 degrees. Line a cupcake tin with 12 liners. In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another medium bowl, combine the oil, egg, milk, and vanilla. Add the wet ingredients the dry ingredients. Using an electric mixer, beat on medium speed for 2 minutes. Unwrap the 5 miniature Kit Kat bars. Break each bar in half. Break each half into 3 pieces. Place one tablespoon of batter into each cupcake liner. Add 3 Kit Kat pieces of each liners. Spoon enough batter over top of the Kit Kat pieces until each liner is 2/3 full of batter. Bake for 18-20 minutes, or until a toothpick inserted into the center of cupcake comes out clean.
Icing: Cut the butter into cubes. Place in the bowl of stand mixer. Using the paddle attachment, cream the butter on medium speed. Turn mixer to low. Gradually add the powdered sugar and cocoa powder. Add the brewed dark coffee. Beat on medium speed for 5 minutes, or until all ingredients are combined and soft peaks form. When cupcakes are cooled, place icing into a decorating bag. Swirl icing onto center of cupcakes. Top with one half of a miniature Kit Kat bar. Serves 12.