Mint is a versatile herb that complements both sweet and savoury dishes and goes especially well with chocolate.
Makes 11â„2 dozen
You could try adding 60g (2oz) sultanas along with the chocolate chips in the cupcake mixture.
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Preheat the oven to 160ËšC (325ËšF). Place 18 paper baking cups â€¨in muffin pans.
In a medium bowl, sift together the flour, cocoa and baking powder. Set aside. Beat the sugar and butter together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture gradually, stirring until well combined. Stir in the mint extract and chocolate chips. Spoon the mixture into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, beat the butter and icing sugar in a small bowl until smooth and creamy. Stir in the crÃ¨me de menthe and just enough food colouring to turn the frosting a mint green. Frost the cupcakes and decorate with a chocolate flake and a drizzle of chocolate syrup. Store unfrosted in an airtight container for up to 3 days, or freeze â€¨for up to 3 months.