Peppermint Cupcakes

cook 20 mins
  • 2 tablespoons cocoa powder
  • 2 tablespoons boiling water
  • 1/2 teaspoon peppermint extract
  • 100 g (3 1/2 oz) unsalted butter, softened
  • 125 g (4 oz) caster sugar
  • 125 g (4 oz) self-raising flour, sifted
  • 1 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 1 tablespoon milk
  • 75 g (3 oz) mint-flavoured plain dark chocolate, chopped
  • Line a 12-hole nonstick muffin tin with paper cupcake cases or lightly grease. Place the cocoa powder in a small bowl, then stir in the boiling water and peppermint extract until smooth. Set aside.
  • Place the butter, sugar, flour, baking powder, eggs and milk in a large bowl and beat together with a hand-held electric whisk until pale and creamy. Scrape in the chocolate paste and beat until smooth, then stir in the chopped chocolate.
  • Spoon the mixture into the prepared muffin tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–14 minutes until risen and firm. Transfer to a wire rack to cool slightly, then serve warm.
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