Peppermint Witch Cupcakes
1 hr 15 min.
- For the muffins
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ½ cup Chocolate chip
- For the buttercream
- 6 ozs white chocolate
- 1 cup unsalted butter
- 3 cups powdered sugar (more if needed)
- 1 pinch salt
- ¼ cup cream (48% fat)
- ½ tsp peppermint extract
- green Food coloring
- To decorate
- 12 Ice cream cone
- 24 flat Licorice candy
- thin Licorice
For the muffins: heat the oven to 400°F. 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 until frothy, then slowly whisk in the milk.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate chips.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool.
Beat the butter until very soft. Sift in the icing sugar and salt and beat until smooth.
Whisk in the cream and peppermint extract until blended. Stir in the cooled chocolate and a little food colouring, beating well until smooth. The mixture should be stiff enough to spread. Beat in more icing sugar if necessary.
Spread the buttercream on the cakes. Place an ice cream cone on each cake and arrange liquorice strips on either side of the cones for the 'hair'.
Add the sweets for the eyes and smaller strips of liquorice for the 'noses' and 'mouths'.