Chocolate and mint are a match made in heaven and these cupcakes combine them in one deliciously compact package. The cupcakes are a dark chocolate mudcake which, to me, are the perfect blend of light and rich. They are then topped with a generous layer of fluffy mint buttercream (which tastes exactly like peppermint ice-cream I might add), melted dark chocolate and a crumbled Flake bar – what’s not to love?! These are also a gorgeous shade of green – perfect for St Patrick’s Day!
Ingredients (makes 12)
90g softened butter
1 cup brown sugar, firmly packed
⅔ cup self-raising flour
2 tablespoons cocoa powder
⅓ cup almond meal
⅔ cup water
60g dark chocolate melts, melted
Peppermint Buttercream Frosting
125g butter, softened
1 ½ cups icing sugar
2 tablespoons milk
Green food colouring
1 large Flake bar, crumbled
30g dark chocolate melts, melted
Preheat the oven to 170°C (150°C fan-forced). Line a 12-hole muffin tin with patty pans.
Beat butter, sugar & eggs in a large bowl with electric mixer until light and fluffy. Add in sifted flour and cocoa, almond meal, water and melted chocolate.
Fill each patty pan approximately ⅔ of the way full. Bake for around 25 minutes or until a skewer inserted comes out clean. Stand cakes in tin for 5 minutes before transferring them to a wire rack to cool.
Once cakes are fully cool, you can make the frosting. Beat butter in a medium bowl with electric mixer until light and fluffy. Beat in icing sugar and milk and a drop each of peppermint essence and green food colouring (or until desired colour and flavour reached).
Ice cupcakes with a generous layer of frosting. To decorate, dollop each cupcake with dark chocolate and spread it so that it looks as though it is dripping slightly down the cakes. Top with crumbled Flake.
Adapted from The Australian Women’s Weekly ‘Cupcakes by Colour’ cookbook