{Peppermint} Chocolate Cupcakes

I posted these lovely St. Patrick's day cupcakes on my Food24 blog a few days ago, although I simply posted the tempting pics! Now for the long awaited recipe! When I first saw a version similar to this recipe on TV I just had to try it for myself. I thought...there can't be a better combination than chocolate, peppermint, buttercream and {my own addition to the recipe} condensed milk in one cupcake!

So, why the wait? ...well, I had to make this delish cupcakes a few times - not because I couldn't get it right, nope, because I simply could not keep up with the amount of orders that came in. I decided to dedicate this Sunday afternoon to sit down and write down the recipe!

Here it is!

Preheat your oven 180*C
One batter: 12-14 cupcakes

Ingredients:

160g Stork Bake
330g castor sugar
3 eggs
270ml milk
250g flour
salt
1,5 teaspoons bicarb of soda
60g cocoa
80g chocolate chips/shavings

Flavour:

250ml condensed milk
3ml peppermint essence
mint-green food colouring

Icing:

120g Stork Bake (room temperature)
3ml peppermint essence
220g icing sugar
mint-green food colouring

Method:

Cupcakes: Mix Stork bake and icing sugar until smooth. Add eggs one at a time. Sift in flour, bicarb, salt and cocoa. Add milk and chocolate chips and mix well. Do not over mix. Spoon mixture into cupcake paper cups and bake for 15-20 minutes.

Flavour: Mix condensed milk, peppermint essence, mint-green food colouring and icing sugar well and inject into cooled cupcakes.

Icing: Mix Stork bake and sieved icing sugar well. Add peppermint essence and food colouring. Spoon icing into a medium sized piping bag and ice cooled cupcakes to taste.

Topping {extra}: Melt 200g baking chocolate and add 300ml icing sugar to give a fudge-like texture. Roll out mixture on a surface dusted with icing sugar/cocoa powder. Use a cookie cutter to cut out chocolate cookie cupcake toppers. Put the cookies in the fridge for 30 minutes until set.

Decorate and enjoy!