Double chocolate and mint cupcakes
50 min
Leaves a nice after taste and mint is good for a bad tummy, so might be good after a big meal or something.
4 people made this
Ingredients
Makes: 24 cupcakes
- 225g self raising flour
- 115g caster sugar
- 100g milk chocolate, chopped
- 100g dark chocolate, chopped
- 115g butter
- 100ml milk
- 1 egg
- 1 1/2 to 2 teaspoons peppermint extract
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Preheat the oven to 190 C / Gas 5. Line 2 (12-hole) muffin tins with paper cases.
- In a bowl, sieve the flour and sugar together then add in the chocolate.
- Melt the butter in a saucepan over a medium heat then pour into the flour and chocolate mixture. In a jug, whisk together the milk and egg then add the peppermint; pour into the flour mixture. Spoon the mixture into the prepared paper cases, filling only 3/4 full to ensure a good rise.
- Bake in the preheated oven to 25 minutes, or until risen and a skewer inserted into the centre of a cupcake comes out clean. Remove from the oven and cool completely before decorating as desired.
Tip
You could just make it as a big cake and melt some more (of whichever) chocolate to drizzle on top.
