Mint chocolate cupcakes

Chocolate mint cupcakeMakes 30 cup cakes

Preheat oven to 190ºC / 375ºF / gas mark 5

Ingredients
225g butter (room temperature)
225g caster sugar
4 eggs
225g self-raising flour
25g cocoa powder

Butter Cream Icing
225g butter
450g icing sugar
25g cocoa powder
Peppermint essence
Mint square

Method

Step 1. Line a 12-hole muffin tin with paper cases.

Step 2. In a mixing bowl, cream the butter and sugar together until pale.

Step 3. Add the eggs, cocoa powder and self-raising flour and stir until fully combined.

Step 4. Spoon the mixture into the paper cases until they are half full.

Step 5. Bake in the oven for 20 minutes or until golden brown on top and a toothpick inserted into the centre comes out clean.

Step 6. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Step 7. For the butter cream icing, beat the butter in a mixing bowl until soft.

Step 8. Add half the icing sugar and cocoa powder and beat until smooth.

Step 9. Add the remaining icing sugar and cocoa powder

Step 10. Add a few drops of peppermint essence into the mixture and stir until it is smooth and creamy.

Step 11. Spoon the icing into a piping bag and pipe the icing using a spiralling motion onto the cup cakes in a large swirl, and decorate with a mint square.