About this project
Mint is a versatile herb that complements both sweet and savoury dishes and goes especially well with chocolate.
Makes 11⁄2 dozen
You could try adding 60g (2oz) sultanas along with the chocolate chips in the cupcake mixture.
Cupcake Heaven by Jennie Milsom
Published by Apple Press
Is there anything on Earth more tempting than a fresh batch of cupcakes? The rise in the popularity of the cupcake has been meteoric. Although the trend for these stylish individual cakes started in New York it travelled quickly to Europe where they have eclipsed other cakes to become the cake of choice for celebrations. Cupcake Heaven is overflowing with hundreds of divine recipes to provide eternal inspiration. This beautifully illustrated volume explores variations from classic to the extravagant, quirky and indulgent. With just a few storecupboard ingredients and some careful decorating, homemade cupcakes are the ultimate feel-good treat, simple to prepare and guaranteed a rapturous reception. From saintly Pear & Ginger Cupcakes to truly sinful Triple Chocolate Cupcakes, with guidance on frostings, decorations and equipment, Cupcake Heaven is a baker's paradise. About the editor Jennie Milsom is a British food writer who completed her training in French Culinary Arts and Wine and Spirits in London and went on to write food features and recipes for various magazines, while working part-time as a chef. In 2004 she became deputy cookery editor of Good Housekeeping magazine. Jennie lives in London.© 2018 Jennie Milsom / Apple Press · Reproduced with permission.
Preheat the oven to 160˚C (325˚F). Place 18 paper baking cups 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 crème 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 for up to 3 months.