Mint Choc Chip Microwave Mug Cakes
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
4
- Ingredients
- ⅔ cup Margarine (softened)
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- 2 large eggs
- 1 ½ tsps peppermint extract
- 0.333 cup chocolate chunk
- ⅔ cup unsalted butter (softened)
- 1 ½ cups powdered sugar (sifted)
- 1 Tbsp double cream
- 4 mint Chocolate (halved)
Preparation steps
1.
Beat together the margarine, flour, caster sugar, eggs, and a teaspoon of the peppermint extract in a mixing bowl until smooth.
2.
Divide the batter between four microwaveable mugs. Stud the top with a few chocolate chunks and cover the mugs with clingfilm, poking a few holes.
3.
Cook on high for 1 minute. Check for doneness; if a wooden toothpick comes out clean, they are ready. If not, continue to microwave in 10 second increments until ready.
4.
Carefully remove the cupcakes to a wire rack to cool. Beat together the butter, icing sugar, and remaining peppermint extract in a mixing bowl until pale and creamy.
5.
Spoon into a piping bag fitted with a star-shaped nozzle. Pipe swirls of the buttercream on top of the cupcakes and garnish with the halved chocolate squares before serving.
