Simple, delicious and retro.
Mint and chocolate are well known great companions and this recipe for mint choc cupcakes builds on this heritage. Easy to make and popular to eat.
80g/ 2¾oz | organic butter (at room temperature) |
175g/ 1 cup / 6oz | caster sugar |
1 | large free range egg (at room temperature) |
170g/ 1 cup / 6oz | organic self raising flour |
1tbsp | organic cocoa powder |
100ml/⅓ cup | full fat milk |
1 tsp | Steenbergs organic peppermint extract |
150g/ 5¼oz | Fairtrade milk chocolate |
50ml | / ¼ cupdouble cream |
¼tsp | Steenbergs organic peppermint extract(topping) |
Some Matchmakers or other crispy mintchocolate |
Simple, delicious and retro.
1. Preheat the oven to 160C / 320F. Line a cupcake pan with 12 cupcake papers.
2. Using an electric hand whisk cream together the butter and caster sugar until light. Add the large egg and mix well.
3. Add the self raising flour and cocoa in two halves and mix in thoroughly. Add the milk and Steenbergs Organic Peppermint Extract until well mixed in.
4. Divide the batter evenly between the cupcake papers. Bake for 15 – 20 minutes until firm to touch. Allow to cool for a couple of minutes then cool on a wire rack. They must be totally cool before putting on the topping.
5. Over a pan of boiling water, melt the milk chocolate in a heatproof bowl. Allow to cool a little, then thoroughly mix in the cream, the Steenbergs organic peppermint extract and allow to cool and thicken.
6. Spread the chocolate frosting neatly over the cupcakes, then decorate with broken Matchmakers or other peppermint crisp (or alternatively shave Divine mint chocolate over the top.)
Another great recipe from The Devilled Egg - online cookery school
Chocolate Peppermint Rounds are easy to make and a treat when you are doing any entertaining, not just for Christmas.
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