Chocolate & Mint Cupcakes

  

Recipe: Chef Kevin Chai (Easy Muffins & Cupcakes)

For the cupcakes:

230g unsalted butter

230g caster sugar (i reduced to 140g)

4 eggs

200g self-raising flour

2 tbsp cocoa powder (unsweetened)

4 tbsp chopped mint leaf

100g chocolate chips

1 tsp mint essence

For the icing:
200g unsalted butter
200g icing sugar
1 tsp mint essence
Few drops of green colour (i added)

Method:
Prehat oven to 175C.  Place paper baking cases in muffin tins.
Combine butter, sugar, eggs, flour and cocoa powder in a mixer.
Beat until smooth and pale about 2 to 3 minutes.
Add in the rest ingredients, mix until combined.
Spoon batter into the cases.  Bake for 20 minutes or until cooked.
Remove tins from oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack.
Prepare the icing by beating the butter, icing sugar and mint essence until smooth.
Spread icing onto the top of each cupcake.
Decorate with chocolate chips and mint leaves.