Chocolate Peppermint Cupcakes

Name: Chocolate Peppermint Cupcakes
Ingredients: 1/2 cup butter, chopped, softened; 2/3 cup granulated sugar; 1/2 tsp peppermint extract; 2 None eggs; 1/4 cup self-rising flour; 1 tbsp cocoa powder; 1/3 cup milk; 3.5 oz dark chocolate, grated; None None Decoration; 8.75 oz white fondant; None None liquid glucose or corn syrup, for brushing; 12 None mint chocolates, halved

12 ingredients

3 steps

Ingredients

1/2 cup butter, chopped, softened
2/3 cup granulated sugar
1/2 tsp peppermint extract
2 None eggs
1/4 cup self-rising flour
1 tbsp cocoa powder
1/3 cup milk
3.5 oz dark chocolate, grated
None None Decoration
8.75 oz white fondant
None None liquid glucose or corn syrup, for brushing
12 None mint chocolates, halved

Directions

1

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2

Cream butter and sugar together until light and fluffy. Add peppermint extract. Add eggs, 1 at a time, beating well after each addition. Sift flour and cocoa powder together. Fold into batter, alternating with milk. Fold in chocolate. Distribute between paper liners and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

To decorate, roll out fondant on a clean work surface to 1/8 inch thick. Cut out 12 - 2 1/2 inch rounds. Brush tops of cupcakes with glucose. Top each with a fondant round. Brush underside of chocolates with glucose and press onto cupcakes.