a m y m c c r a c k e n

These are double choc mint cupcakes that I made for Christmas. I generally knew what I wanted to make so a quick google search for ‘best chocolate cupcakes’ found a recipe that I could use – and has since been my favourite choc cupcake recipe to use (it tastes like brownies) and I just tweak it slightly by using different icing / essence each time.

Ingredients

• 1 ½ C self-raising flour, sifted
• 3/4 C dark choc bits
• ½ C cocoa powder
• 3/4 C caster sugar
• 3/4 C milk
• 125g butter, melted, cooled
• 2 eggs, beaten
• 1 tsp Peppermint Essence

Method

1. Preheat oven to 200°C.
2. Line a 12 x 1/3 cup capacity muffin pan.
3. Combine flour, cocoa powder, choc bits and caster sugar in a bowl. Make a well in the centre.
4. Add milk, butter, eggs and peppermint essence to flour mixture.
5. Using a large metal spoon, stir gently to combine.
6. Spoon mixture into prepared muffin pan.
7. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean.
8. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Icing

• 1 T butter
• 1 tsp peppermint essence
• ½ tsp green food colouring
• ½ C icing sugar, sifted

Beat all of the above ingredients together until smooth

Decoration

First of all, I chose to use silver cups then, to the best of my ability, piped the icing like a Christmas tree while still making sure you could see the choc cupcake. Then they were finished off with a sprinkling of silver balls.

Tags: baking, best, chirstmas, chocolate, cupcakes, delicious, easy, fast, mint, peppermint, simple

This entry was posted on Monday, December 20th, 2010 at 5:42 PM and is filed under baking, chocolate, christmas, cupcakes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.