Double Chocolate Peppermint Muffins

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Double Chocolate Peppermint Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
492
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie492 kcal(23 %)
Protein5.48 g(6 %)
Fat22.67 g(20 %)
Carbohydrates68.54 g(46 %)
Sugar added44.71 g(179 %)
Roughage0.67 g(2 %)
Vitamin A206.35 mg(25,794 %)
Vitamin D0.78 μg(4 %)
Vitamin E1.85 mg(15 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.02 mg(1 %)
Folate50.76 μg(17 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C0.01 mg(0 %)
Potassium82.12 mg(2 %)
Calcium35.04 mg(4 %)
Magnesium15.2 mg(5 %)
Iron2.42 mg(16 %)
Iodine19.86 μg(10 %)
Zinc0.36 mg(5 %)
Saturated fatty acids13.35 g
Cholesterol94.7 mg

Ingredients

for
12
For the cupcakes
cup butter
1 ½ cups superfine caster sugar
3 eggs (beaten)
1 cup milk
2 cups all-purpose flour
1 pinch salt
1 teaspoon baking soda
½ cup cocoa powder
½ cup Chocolate chip
For the mint buttercream
½ cup unsalted butter (scant)
2 cups powdered sugar
1 tablespoon cream (38% fat)
3 drops peppermint extract
green Food coloring
To decorate
bourbon Biscuit (broken)
How healthy are the main ingredients?
eggsalt

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 muffin 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.
Spread on top of the cakes and decorate with bourbon biscuits