Cakes Recipes - Chocolate Mint-filled Cupcakes

Ingredients

•  225g/2 cups plain flour

• 5ml/1 tsp bicarbonate of soda

• pinch salt

• 50g/1/2 cup cocoa powder

• 150g/10 tbsp unsalted butter, softened

• 300g/1 1/2 cups caster sugar

• 3 eggs

• 5ml/1 tsp peppermint essence

• 250ml/1 cup milk

FOR THE FILLING

• 300ml/1 1/4 cups double or whipping cream

• 5ml/1 tsp peppermint essence

FOR THE GLAZE

• 170g/6oz plain chocolate

• 115g/1/2 cup unsalted butter

• 5ml/1 tsp peppermint essence

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Method:

1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup bun tray with paper cases. Sift together the flour, bicarbonate of soda, salt and cocoa powder. In another bowl, beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition; beat in the peppermint. On low speed, beat in the flour mixture alternately with the milk, until just blended. Spoon into the paper cases.

2. Bake for 12-15 minutes, until a skewer inserted in the centre of a cake comes out clean. Transfer to a wire rack to cool. When cool, remove the paper cases.

3. For the filling, whip the cream and peppermint until stiff. Spoon into a piping bag fitted with a small plain nozzle. Pipe about 15ml/1 tbsp into each cake through the base.

4. For the glaze, melt the chocolate and butter, stirring until smooth. Remove from the heat and stir in the peppermint essence. Cool, then spread on top of each cake.