Rich Chocolate Peppermint Muffins

Name: Rich Chocolate Peppermint Muffins
Total time: 1 h 15 min
Yield: 16
Ingredients: 1.5 cups self-rising flour (sifted); 3 tablespoons cocoa powder; 1 teaspoon Baking powder; 1 cup butter; 1 cup superfine caster sugar; 4 eggs (beaten); 10 tablespoons milk; 12 thin Chocolate mint (halved); 1.25 cups good quality white chocolate (chopped); 1 cup unsalted butter; 2.5 cups powdered sugar (more if needed); 1 pinch salt; 0.25 cup cream (48% fat); 0.5 teaspoon peppermint extract; green food coloring paste; 6 thin Chocolate mint (halved)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

3,2 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr 15 min.

Preparation

Calories:

695

calories

Calories

How many calories can I eat?

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	695 kcal	(33 %)
Protein	11.02 g	(11 %)
Fat	36.92 g	(32 %)
Carbohydrates	82.84 g	(55 %)
Sugar added	30.91 g	(124 %)
Roughage	0.19 g	(1 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	256.8 mg	(32,100 %)
Vitamin D	0.68 μg	(3 %)
Vitamin E	2.08 mg	(17 %)
Vitamin B₁	0.09 mg	(9 %)
Vitamin B₂	0.19 mg	(17 %)
Niacin	1.2 mg	(10 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	35.38 μg	(12 %)
Pantothenic acid	0.22 mg	(4 %)
Biotin	0.36 μg	(1 %)
Vitamin B₁₂	0.48 μg	(16 %)
Vitamin C	0.09 mg	(0 %)
Potassium	76.21 mg	(2 %)
Calcium	103.41 mg	(10 %)
Magnesium	5.69 mg	(2 %)
Iron	0.98 mg	(7 %)
Iodine	17.75 μg	(9 %)
Zinc	0.24 mg	(3 %)
Saturated fatty acids	24.98 g
Cholesterol	112.79 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: 1 ½ cups
self-rising flour (sifted); 3 tablespoons
cocoa powder; 1 teaspoon
Baking powder; 1 cup
butter; 1 cup
superfine caster sugar; 4
eggs (beaten); 10 tablespoons
milk; 12
thin Chocolate mint (halved)

For the buttercream: 1 ¼ cups
good quality white chocolate (chopped); 1 cup
unsalted butter; 2 ½ cups
powdered sugar (more if needed); 1 pinch
salt; ¼ cup
cream (48% fat); ½ teaspoon
peppermint extract; green food coloring paste

To decorate: 6
thin Chocolate mint (halved)

print shopping list

Preparation steps

For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place 12-16 paper cases in a muffin tin.

Sift together the flour, cocoa and baking powder and set aside.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Gradually beat in the eggs until blended.

Beat in half the flour mixture until combined, then beat in the milk. Gradually beat in the remaining flour mixture. Gently stir in the chopped mints.

Spoon into the paper cases and bake for 20-25 minutes until firm to the touch. Cool in the tin 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 pipe. Beat in more icing sugar if necessary.

10.

Spoon into a piping bag with a plain or ribbon nozzle and pipe on top of the cakes. Place a mint half in the buttercream.