Ingredients

1. 150 g unsalted butter (room temp)
2. 150 g light brown sugar
3. 3 medium eggs
4. 125 g self raising flour
5. 25 g cocoa powder
6. 1 tsp peppermint essence
7. 1 tsp vanilla extract
8. 150 g dark chocolate chips
9. 150 g unsalted butter room temp
10. 300 g icing sugar
11. 1-2 tsp peppermint essence
12. Progel ‘green’ colouring
13. Sprinkles
14. Mint Aero Bubbles

Instructions

1. Preheat your oven to 180C/160C fan and line a tray with 12 regular baking cups
2. With a stand mixer, beat together the unsalted butter and light brown sugar until light and fluffy – I do this for 3-4 minutes so its super smooth and light as this makes it a moist recipe, and very light too!
3. Add the self-raising flour, cocoa powder, medium eggs, peppermint essence and vanilla extract and beat again – try not to over mix though as it’ll make the cupcakes not so light & fluffy.
4. Fold through the chocolate chips and pour into the cupcake cases (I use an ice cream scoop so its even across all of the cupcakes!)
5. Bake in the oven for 15-20 minutes until cooked through
6. Once baked leave to cool