I gave these simple cupcakes a light ‘makeover’ by dressing them up with toffee shards . together with a light dusting of icing sugar. These cupcakes are moist and soft with a hint of mint chocolate and it will be great to serve them at family gatherings or to your guests during the coming festive season.
Choc Mint Cupcakes ~ 薄荷巧克力蛋糕
300 gm plain flour
45 gm cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
150 gm butter
370 gm brown sugar
3 large eggs
200 ml milk
1 tsp vanilla
12 After Eight mint chocolate, chopped
Toffee shards and icing sugar to decorate (optional)
Sift flour, cocoa powder, baking powder and bicarbonate of soda, set aside.
Cream butter and sugar till pale and fluffy. Add in the eggs, one at a time.
Add in flour alternating with the milk.
Stir in the choc mint and spoon batter into paper cups.
Bake in a preheated oven @ 180 deg.C for about 20 to 25 mins. Remove from oven and let cool on a wire rack.