Rich Chocolate Peppermint Muffins
1 hr 15 min.
- 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
- To decorate
- 6 thin Chocolate mint (halved)
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.
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.