Having finally moved into our new house during the week before Christmas I felt it was time to test the new oven out on some baking (rather than on a craft project here!). This recipe is an adaptation of my basic chocolate cupcake recipe but inspired to taste like an After Eight – not entirely sure why I felt the need for this flavour – it’s about the only type of chocolate that I haven’t eaten recently! Way too much chocolate has been consumed in this household over the holidays, hey-ho, time for some more I say! Here’s to more cooking, crafting and creating in the New Year!
You will need:
175g butter, 175g caster sugar, 3 eggs, 150g self-raising flour, 25g cocoa powder, 10ml milk and 5ml peppermint essence.
Preheat the oven to 180°C and line a 12 hole cupcake tray with paper cases. Cream together the butter and sugar. Add the eggs one at a time and beat together. Add the flour and cocoa powder and mix throughly. Add the milk and peppermint essence and combine. Bake in the oven for 18 minutes or until a skewer inserted into the middle comes out clean.
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