Recipes of Cup Cakes

Mint Chocolate Cup Cakes

Ingredients :

- 60 grams dark chocolate

- 150 ml water

- 2 eggs

- 150 grams brown sugar

- 0.25 teaspoon peppermint essence

- 90 grams butter, softened

- 125 grams self raising flour

- 2 tablespoons cocoa powder

- 30 grams ground almonds

For the topping :

- 150 grams butter, softened

- 250 grams icing sugar

- a few drops of vanilla essence

- 2 drops green food colouring

- chocolate curls, to decorate

Extra equipment :

- bun tin and bun cases

- sieve

Method :

* Preheat the oven to 175'C. Put the paper cases in the bun tin.

* Place the dark chocolate and water into a small saucepan. Stir over a low heat until melted and smooth. Set aside to cool.

* Place the eggs, brown sugar, peppermint essence and butter in a large mixing bowl. Beat until light and fluffy.

* Sift in the self raising flour and cocoa powder. Add the ground almonds. Stir well to combine.

* Add the warm chocolate to the mixture and stir until just combined.

* Use a teaspoon to transfer equal amounts of the mixture to the paper cases. Bake the cupcakes for about 25-30 minutes. Leave them to cool on a wire rack.

* For the topping, beat together the butter and icing sugar. Once well mixed, add the vanilla essence and food colouring. Add 2 teaspoons of hot water and beat until smooth and creamy.

* Swirl over the cupcakes. Decorate with chocolate curls.