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.