After Eight Mint Choc Cupcakes

Mint Chocolate Chip Cupcakes Recipe

• Preheat the oven to 180 C / 350F / Gs Mark 4
• Line a 12 hole muffin try with deep paper cases
• Place the butter, sugar and eggs in a bowl, then sift in the flour, cocoa powder and baking powder.
• Beat by hand or with an electric mixer until smooth, then fold in the chocolate chips, and the crushed mints.
• Spoon the mixture into the paper cases and bake for 15-20 minutes until firm in the centre.
• Remove to a wire rack to cool.

For the icing/frosting:

• Beat the butter and icing sugar together with 1 tbsp warm water, the peppermint extract and the food colouring. Place in a piping bag with a star nozzle and pipe swirls on top of each cupcake.
• Cut the chocolate into triangles and place one on top of each cake.
• Keep for 3-4 days in an airtight container.
• Always store in a cool place.

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