Mint choc cupcake

    1 hour 25 min

    Weren’t we all brought up on the luxury of After Eights or Elizabeth Shaw Mint Crisps or Matchmakers, those quintessentially 1970s pieces of sophistication? Or was it just me? So using our peppermint extract, I decided to create these Mint choc cupcakes that bring together the luxury of chocolate cupcakes with a 1970s feel of mintiness coming from the peppermint flavours in the cake, chocolate topping and then sprinkled Matchmakers over the top.


    Yorkshire, England, UK
    7 people made this

    Makes: 12 Cupcakes

    • 80g butter, at room temperature
    • 175g caster sugar
    • 1 large egg
    • 170g self-raising flour
    • 1 tablespoon cocoa powder
    • 100ml milk
    • 1 teaspoon peppermint extract
    • 150g milk chocolate
    • 50ml cream
    • 1/4 teaspoon peppermint extract
    • peppermint crisp chocolate

    Prep:25min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hr25min 

    1. Preheat the oven to 160 C / Gas 2 1/2. Line a cupcake pan with 12 cupcake papers.
    2. Using an electric hand whisk cream together the butter and caster sugar until light. Add the large egg and mix well.
    3. Add the self-raising flour and cocoa in two halves and mix in thoroughly. Add the milk and Steenbergs® peppermint extract until well mixed in. Divide the batter evenly between the cupcake papers.
    4. Bake until firm to touch, 15 to 20 minutes. Allow to cool for a couple of minutes then cool on a wire rack. They must be totally cool before putting on the topping.
    5. Over a pan of boiling water, melt the milk chocolate in a heatproof bowl. Allow to cool a little, then thoroughly mix in the cream, the peppermint extract and allow to cool and thicken.
    6. Spread the chocolate frosting neatly over the cupcakes, then decorate with broken Matchmakers® or other peppermint crisp.

    See it on my blog

    Axel Steenberg's Blog Version Of Cupcake Recipe

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