Double Chocolate Cupcakes with Peppermint Buttercream
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- 1 ½ cups superfine caster sugar
- 3 eggs (beaten)
- 1 cup milk
- 2 cups all-purpose flour
- 1 pinch salt
- 1 tsp baking soda
- ½ cup cocoa powder
- ½ cup Chocolate chip
- For the mint buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- 1 Tbsp cream (35% fat)
- 3 drops peppermint extract
- green Food coloring
- To decorate
- Chocolate chip
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the eggs and milk.
3.
Sift in the flour, salt, bicarbonate of soda and cocoa and stir well. Stir in the chocolate chips.
4.
Spoon into the paper cases. Bake for 15-20 minutes, until a skewer inserted into the centre comes out clean. Remove from the tin and place on a wire rack to cool completely.
5.
For the mint buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the cream and peppermint until blended. Stir in a few drops of green food colouring.
6.
Spoon into a piping bag and pipe on top of the cupcakes. Sprinkle with chocolate chips.
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