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Mint Choc Cupcake

Simple, delicious and retro.

Ingredients:

What to do:

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.

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