Dessert Recipes
Cupcake Recipes
Looking for a new cupcake recipe? Try our Choc-mint Crisp Mini Cupcakes. This dessert recipe pairs with Sparkling wines, including Champagne and Sparkling wine. Enjoy! #cupcake recipes #dessert recipes
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 3 oz butter softened
- 1/2 cup superfine sugar
- 1 each egg
- 1 cup self-raising flour sifted
- 1 tablespoon cocoa sifted
- 5 1/3 tablespoons milk
- 1/2 teaspoon peppermint extract
Topping
- 1 cup milk chocolate buds
- 4 tablespoons cream
- peppermint crisp confectionary crushted
Ingredients
Topping
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Instructions
- Preheat the oven to 160°C/350ºF. Line a 24 mini cupcake pan with mini cupcake papers. In a medium sized bowl, use an electric mixer on high speed to cream the butter and sugar until light and fluffy. Add the egg and mix well.
- Add the flour, cocoa, milk and peppermint extract, and beat with an electric mixer on medium until well combined.
- Divide the mixture evenly between the 24 mini cupcake papers. Bake for 10-15 minutes until well risen and firm to the touch. Cool for a few minutes and then transfer to a wire rack. Let cool completely before icing.
Topping
- Combine the chocolate and cream in a heatproof bowl over a saucepan of boiling water and stir until melted. Let cool and thicken, spread over each cupcake. Decorate with peppermint crisp.
Recipe Notes
Pairs with Sparkling wines, including Champagne and Sparkling wine.
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