So I've never really found a chocolate cake that I truly like and this recipe has the perfect chocolate cupcake! I came up with the idea a while back when I was eating mint matchmakers but I just got around to making them about a week ago.
Ingredients
Chocolate Cupcakes
- 4tbsp Boiling Water
- 1 1/2 oz Cocoa Powder
- 3 Eggs
- 6 1/2 oz Unsalted Butter, room temp
- 6 oz Golden Caster Sugar
- 4 1/2 oz Self-Raising Flour, sifted
- 1 tsp Baking Powder
Mint Buttercream
- 12 Ounces (340g) Unsalted Butter, room temp
- 1/2 Teaspoon Peppermint Extract
- 11 Ounces(320g) Icing Sugar, sifted
- 3-4 drops of green food colouring (optional)
- 3 1/2 oz Plain Chocolate, melted
- Handful of Marshmallows (optional)
- White Chocolate Chips (optional)
Optional
- Chocolate Chips
- Chocolate Sprinkles
- Mini Matchmakers
Method
Chocolate Bark
- Melt the chocolate in a bowl over a pot of hot water.
- When melted add the melted chocolate to a lined oven tray.
- decorate however you want to and place in the freezer.
- I left mine in the freezer until the cupcakes were done and I took the bark and snapped it and then I put it back in the freezer.
Chocolate Cupcakes
- Line a muffin tin with paper cases and preheat the oven to 200c (180 fan, Gas mark 6)
- Sift the cocoa powder into a bowl and add the boiling water and mix into a thick paste.
- Add the remaining ingredients and mix (it doesn't matter what you use to mix, I used a wooden spoon instead of an electric whisk)
- Divide the mixture evenly into the paper cases (I use an ice cream scoop half full) bake for 12-15 minutes in the pre-heated oven.
Peppermint Buttercream
- Beat the butter and icing sugar together.
- Add the peppermint flavouring and the food colouring (optional)
- I used a piping bag and a nozzle to pipe the icing on but you don't have to.
Enjoy!
