*This recipe is suitable for Vegetarians and contains no nuts.*
This is my absolute favourite cupcake recipe – peppermint and chocolate wrapped up in a yummy cupcake!
The first time I made them, several years ago, I did a very poor job dividing the mixture between the cases. As a result I ended up with very thin cakes. I ended up putting two together with icing in the middle and renamed them as cupcake sandwiches. They went down quite well with my friends and family.
Obviously, as you can see from the photo, I made them properly this time round (Probably should divide them between less cases still).
Ingredients:
For the Cupcakes: 60g of Dark Chocolate, 150ml of Water, 2 Eggs, 150g of Brown Sugar, 1/4 of teaspoon of Peppermint Essence, 90g of Butter, 125g of Self-Raising Flour, and 2 tablespoons of Cocoa Powder.
For the Icing: Butter, Icing Sugar, Vanilla Essence and Green Food Colouring.
(Suitable substitutes are available for vegans and those with a gluten intolerance)
How to Make:
This recipe has been taken, and slightly adjusted, from Cupcakes & Muffins recipe book.
Step 1: Preheat oven to 175C and line tray with cupcake cases.
Step 2: Add the dark chocolate and water to a small saucepan and stir over a low heart until melted and smooth,
Step 3: Add the eggs, brown sugar, peppermint essence and butter into a mixing bowl and beat until light and fluffy.
Step 4: Sift the self-raising flour and cocoa powder into bowl and stir to combine ingredients.
Step 5: Add the warm chocolate and stir until well mixed.
Step 6: Divide the mixture evenly between the cases and add to the oven to bake for 25-30 minutes.
Step 7: Remove from oven and leave to cool.
Step 8: Make up the buttercream icing to your preference, adding a couple of drops of green food colouring.
Step 9: Ice the cupcakes, adding some chocolate sprinkles if you so choose.
Step 10: Serve and ENJOY!
Baking & Tantrums 