Minty Chocolate Cupcakes

Name: Minty Chocolate Cupcakes
Total time: 1 h
Yield: 12
Ingredients: 1.333 cups All purpose flour; 0.25 cup cocoa powder; 1 tablespoon Baking powder; 0.5 cup superfine caster sugar; 2 eggs; 0.375 cup sunflower oil; 1 cup milk; 1 teaspoon vanilla extract; 6 thin Chocolate mint (halved); 1.667 cups powdered sugar; peppermint extract; 2 tablespoons water; Mint leaves

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

336

calories

Calories

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Nutritional values

1 muffin contains
(Percentage of daily recommendation)

Calorie	336 kcal	(16 %)
Protein	6.41 g	(7 %)
Fat	11.63 g	(10 %)
Carbohydrates	52.96 g	(35 %)
Sugar added	24.69 g	(99 %)
Roughage	0.34 g	(1 %)

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Vitamin A	34.61 mg	(4,326 %)
Vitamin D	0.6 μg	(3 %)
Vitamin E	0.88 mg	(7 %)
Vitamin B₁	0.12 mg	(12 %)
Vitamin B₂	0.15 mg	(14 %)
Niacin	1.26 mg	(11 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	33.09 μg	(11 %)
Pantothenic acid	0.14 mg	(2 %)
Biotin	0.53 μg	(1 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	0 mg	(0 %)
Potassium	42.95 mg	(1 %)
Calcium	93 mg	(9 %)
Magnesium	5.47 mg	(2 %)
Iron	1.39 mg	(9 %)
Iodine	14.68 μg	(7 %)
Zinc	0.18 mg	(2 %)
Saturated fatty acids	4.32 g
Cholesterol	31.2 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

muffins

For the cupcakes: 1.333 cups
All purpose flour; ¼ cup
cocoa powder; 1 tablespoon
Baking powder; ½ cup
superfine caster sugar; 2
eggs; ⅜ cup
sunflower oil; 1 cup
milk; 1 teaspoon
vanilla extract; 6
thin Chocolate mint (halved)

For the mint icing: 1 ⅔ cups
powdered sugar; peppermint extract; 2 tablespoons
water

To decorate: Mint leaves

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Preparation steps

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.