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Cooking
Chocolate Mint Cupcakes – After Eight
· 12 servings
Preheat the oven
Preheat the oven to 180°C. Prepare a muffin tin and line it with paper cupcake cases.
Melt the butter with cocoa and coffee
Put the butter, cocoa and a cup of coffee into a small saucepan and heat over medium heat. Keep stirring until the butter melts and everything comes together into a smooth mixture. Take off the heat and set aside.
Mix the dry ingredients
In a large mixing bowl, combine the flour, sugar and baking soda. Once well mixed, add the butter mixture and stir until smooth, making sure everything is thoroughly combined.
Add the rest of the ingredients
Finally, add the eggs and sour cream, along with grated chocolate and larger pieces of After Eight, plus torn mint leaves. Mix once more until you have a smooth batter.
Bake
Pour the batter into the prepared tin and bake for about 15 to 20 minutes. Test with a skewer to check they're done.
Let them cool
Leave the finished cupcakes to cool while you prepare a wonderful chocolate cream – ganache. It's simple to make and utterly delicious!
Heat the cream
Pour the cream into a saucepan and place over heat. Bring to the boil, stirring occasionally so it doesn't catch on the bottom.
Stir in the chocolate
Once it's come to the boil, remove the pan from the heat and add the finely chopped chocolate and After Eight to the cream. Leave to stand undisturbed for 5 minutes, then whisk by hand into a smooth, glossy chocolate mixture.
Let it set
Now just stir occasionally until completely cooled. As it cools, the cream will thicken; towards the end you can pop it in the fridge to make it easier to work with.
Decorate
Once cooled, spoon the finished chocolate cream into a piping bag and pipe it onto the cooled, ready cupcakes.