Serves approx. 12-16
200 grams salted butter
200g caster sugar
3 tablespoons cocoa powder
200g self-raising flour
3 tablespoons milk
1 teaspoon peppermint essence
100g dark chocolate chips
250 grams unsalted butter
500 grams icing sugar
2 aero bars (melted)
Preheat oven to 150degrees (140 degrees fan)
Place muffin cases into a muffin tin
Beat the butter and sugar together until soft.
Add the eggs and mix gently until combined.
Sieve in the flour and cocoa powder and fold until combined.
And peppermint essence and milk, fold until combined.
Finally fold in the chocolate chips.
Your batter should be a thick consistency.
Share batter equally between muffin cases, you can use an ice cream scoop to get even measurements.
Bake for 18-20 mins, test they are fully cooked through with a skewer.
Remove from baking tray and leave to cool completely before icing.
Beat the butter until very soft.
Add half the icing sugar and beat until combined.
Add remaining icing sugar and beat again until combined.
Add the melted aero bars and beat again until fully combined.
Put icing into a large piping bag and cut off the end (you can use a piping nozzle if preferred)
Pipe a swirl of icing on the top of each cupcake.
No Aero bars? Simply replace with 30g cocoa powder and 1tsp of peppermint essence!
You can add more cocoa and peppermint to taste if you prefer a richer flavour.
For more recipes, click here.
The portable activity kit. Fun therapy at home or on the moveFind out more