Makes 12-14 | 1 hour
Fluffy chocolate cupcakes with a creamy minty frosting. The perfect flavour-combo and stunning with a dash of green to the frosting.
- 4½ dl plain flour
- 1 dl cocoa
- 2 tsp. baking powder
- ½ tsp. salt
- 200 g butter
- 3 dl sugar
- 2 eggs
- 2 dl whole milk (3.5% fat)
- 100 g plain chocolate, 70% cocoa solids, chopped
- butter or oil to grease tin
- 100 g softened butter
- 200 g cream cheese
- 1 pinch of salt
- 10- 20 drops peppermint oil, or to taste
- 450-500 g icing sugar
- Optional: a dash of green food colouring
Combine flour, cocoa, baking powder and salt in a bowl. Melt the butter over gentle heat, remove from heat. Whisk sugar and egg until fluffy. Stir the butter and milk into the egg and sugar mixture and then sieve and fold in the flour mixture. Chop the chocolate and stir into the cupcake batter.
Portion the batter into greased cupcake tins and bake at 180 deg. C for 17-20 minutes until set.
Leave to cool before piping on the frosting.
Whisk butter, cream cheese, salt and peppermint oil together. Optional: add a dash of green food colouring.
Whisk in the icing sugar a little at a time. Add more peppermint oil to taste for added minty flavour.
Spread or pipe the cooled cupcakes with the frosting. Leave to settle for 30 mins and then serve the cupcakes immediately at room temperature.