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