Chocolate and peppermint cupcakes - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 200 g Butter (unsalted) softened
- 100 g Unrefined golden caster sugar
- 100 g Unrefined light muscovado sugar
- 1 tsp Chocolate extract
- 4 Egg(s) (free range) medium
- 150 g Self-raising white flour
- 50 g Cocoa powder
- 2 tbsp Milk (whole)
For the peppermint syrup
- 50 g Unrefined golden caster sugar
- 4 tbsp Water
- 1 tsp Peppermint extract
For the buttercream
- 200 g Cream cheese
- 100 g Butter (unsalted) softened
- 600 g Unrefined golden icing sugar
- 1 tsp Peppermint extract
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two 12 whole cupcake tins with cupcake cases.
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2
Using either an electric mixer or mixing bowl and whisk, beat the butter and sugars together until pale and fluffy, then whisk in the chocolate extract.
For this step you'll need:
- 200g Butter (unsalted) softened
- 100g Unrefined golden caster sugar
- 100g Unrefined light muscovado sugar
- 1tsp Chocolate extract
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3
Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
For this step you'll need:
- 4 Egg(s) (free range) medium
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4
To make the syrup, place the golden caster sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of peppermint extract.
For this step you'll need:
- 50g Unrefined golden caster sugar
- 4 tbsp Water
- 1tsp Peppermint extract
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5
Add the remaining flour, cocoa and milk to the butter and sugar mixture.
For this step you'll need:
- 150g Self-raising white flour
- 50g Cocoa powder
- 2 tbsp Milk (whole)
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6
Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.
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7
Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.
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8
Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, peppermint extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.
For this step you'll need:
- 200g Cream cheese
- 100g Butter (unsalted) softened
- 600g Unrefined golden icing sugar
- 1tsp Peppermint extract