Minty Chocolate Cupcakes
- For the cupcakes
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup superfine caster sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- 1 tsp vanilla extract
- 6 thin Chocolate mint (halved)
- To decorate
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk and vanilla.
Stir into the dry ingredients until just blended.
Spoon a little mixture into the paper cases to cover the base. Place 1/2 a chocolate mint on top and cover with more mixture. Add another chocolate mint half and top with more mixture.
Bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
For the mint icing: sift the icing sugar into a bowl and beat in the peppermint essence and enough water to make a thin icing. Spoon over the top of the cakes, allowing the icing to run down the sides.
Decorate with mint leaves and leave to set.