Chocolate mint-filled cupcakes

Name: Chocolate mint-filled cupcakes
Ingredients: 175 g/6 oz plain (semisweet) chocolate; 115 g/4 oz/½ cup butter; 5 ml/1 tsp bicarbonate of soda (baking soda); 50 g/2 oz/½ cup unsweetened cocoa powder; 300 ml/10 fl oz/1¼ cups whipping cream; 10 ml/2 tsp peppermint extract; 250 ml/8 fl oz/1 cup milk; 300 g/11 oz/1½ cups caster (superfine) sugar; 150 g/5 oz/⅔ cup unsalted (sweet) butter, softened; 5 ml/1 tsp bicarbonate of soda (baking soda); pinch of salt; 225 g/8 oz/2 cups plain (all-purpose) flour; 5 ml/1 tsp peppermint extract

Preparation info

Makes
12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

These dark chocolate cakes have a sensational surprise inside: a luscious mint cream filling. For even more mint flavour, try folding eight chopped mint chocolates into the cake batter.

Ingredients

150 g/5 oz/⅔ cup unsalted (sweet) butter, softened
300

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Arrange 12 paper cases in a bun tin (pan).
Beat together the butter and sugar until creamy. Beat in the eggs, milk and peppermint. Sift the flour, salt, bicarbonate of soda and cocoa powder over the batter and mix