Another cupcake recipe this week, I'm afraid I saw this in one of my olive magazines and just couldn't resist! I absolutely adore the flavour combination of mint and chocolate. I promise next week I shall bake something other than cupcakes.
Ingredients
Mint Chocolate Sponge
175g unsalted butter
100g G&B dark mint chocolate
200g plain flour
1tsp baking powder
1tsp bicarbonate of soda
275g dark muscovado sugar
1tsp peppermint extract
3 eggs, lightly beaten
Heat the oven to 180C/fan160C/gas 4. Line a 12 hole muffin tin with paper cases.
Melt the chocolate in a bowl over a saucepan of boiling water. Stir until melted, then cool. Sift the flour, baking powder and bicarbonate.
With an electric whisk,cream the butter and sugar until light and fluffy. Add the peppermint extract to the eggs. With the whisk running, slowly add the egg mixture to the butter and sugar, adding a tbsp of the flour to prevent curdling. Then add then chocolate.
Fold in the flour and divide the mixture into the papercases. Bake for approximately 25 minutes, once ready to cool completely on a wire rack before icing.
Mint Buttercream
200g unsalted butter
250g icing sugar, sifted
Peppermint extract
Green food colouring
Decorations
Beat the butter and icing sugar for a good 5 minutes until really light, then add the peppermint extract to taste and a few drops of green food colouring.
With a palette knife, spread buttercream onto the cupcakes and decorate.
Enjoy my lovelies, these are truly yummy!
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