Laura
Arnold
Sara Dobson
CibbuanoMint chocolate cupcakes
April 17th 2008 13:36
Mint chocolate cupcakes
Are you a mint chocolate fan? The type of person who likes a *whirl* on the fresher side of life? Well then have I got treat for you! Mint chocolate cupcakes! They combine just the right balance of mint and chocolate fun! The cupcake is moist and more on the chocolatey side of life, whilst the icing is thick and sweet with a dashy of mint, and the whole little package is crowned with slices of mint chocolate, my chocolate choice of the day being ‘Aero mint’! Such delicious green balls of fun! Cupcakes definitely brighten my day and are a perfect present for that special someone’s birthday!
Mint chocolate cupcakes
Ingredients:
For the cupcakes: 225g self-raising flour, 4 heaped tbsp Dutch-process cocoa powder, 1 tsp baking powder, 225g caster sugar, 225g unsalted butter softened, 4 eggs, 1 tsp peppermint essence, 100g roughly chopped mint chocolate/dark chocolate
For the icing: 115g unsalted butter softened, 225g icing sugar sieved, 1 tsp mint essence, green food colouring, roughly chopped mint chocolate for decorating
Steps:
To make the cupcakes: preheat the oven to 160 degrees Celsius. Place 18 paper baking cases into muffin tins. Place the flour, baking powder, caster sugar, butter and eggs in a medium bowl and beat with an electric whisk until smooth and pale, about 2-3 minutes. Add the cocoa powder, peppermint essence and chopped chocolate and beat again until combined. (Make sure you scrape the sides of the bowl to ensure it is well combined.)
Spoon the mixture into the cases and bake for 18-20 minutes, then cool.
To make the icing: beat the butter and icing sugar using electric beaters until smooth and creamy. Add the mint essence and a few drops of green food colouring and beat again until a smooth even colour. Ice the cupcakes and decorate with the mint chocolate pieces.
Makes 18
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Nomad