Friday, 4 May 2012

Mint Hot Chocolate Cupcakes

Studying for your exams can be stressful. Today was my first exam and *touchwood* I think I made it. Yesterday, after a long and dreary day of studying, I made these cupcakes. From the awesome book Making Cupcakes with Lola, they consist of chocolate cake filled with a refreshing minty filling and topped with a light and fluffy peppermint frosting. Whether you're doing exams or not, you deserve to eat these cupcakes.
Mint Hot Chocolate Cupcakes
(Making Cupcakes with Lola)

100g dark chocolate, chopped (70% cocoa solids)
175g butter
225g caster sugar
4 eggs
100g self raising flour
3 tbsp cocoa powder
a pinch of salt

mint filling
250g icing sugar
2 tsp peppermint extract

mint buttercream
120g butter
500g icing sugar
1 tsp mint extract
1 tsp vanilla extract
1 tbsp milk
green food colouring

Preheat oven to 180C. Melt chocolate and butter together. Stir in the sugar then leave to cool for 10 minutes. Beat with an electric mixer for 3 minutes then beat in the eggs one by one.Sift in the flour, cocoa and salt and beat until combined. Divide mixture between 12 muffin cases and bake for 25 minutes. 

To make the mint filling: 
Sift the sugar into a small bowl. Add the peppermint extract with a tablespoon of water and whisk together. Add another tablespoon of water and mix again. If it needs it, add a bit more water until all the sugar is incorporated. 

To make the mint buttercream: 
Beat the butter with an electric mixer until smooth. Sift in half the sugar and beat until incorporated. Add the remaining sugar and beat together. Add the mint, vanilla and milk and beat for 3-5 minutes. Add a couple of drops of food colouring, or more depending on your preference. When the cupcakes are cooled, scoop out the centres and put a dollop of the mint filling in there. Replace the bit of cake you took out then frost them. Top with after-dinner mints. Enjoy!

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