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http://www.lifestylefood.com.au/recipes/11543/midnight-mint-mini-cupcakes

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Midnight Mint Mini Cupcakes

Mini cupcakes, dark and minty, the perfect after dinner mint experience.

Ingredients

Method

  • 1.

    Preheat oven to 180°C. Line a 24 cup mini muffin pan with paper cases.

  • 2.

    Combine sifted flour and cocoa with the caster sugar in a bowl. Make a well in the centre.

  • 3.

    Add milk, butter, chocolate, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

  • 4.

    Divide mixture into the paper cases. Bake for 15 to 20 minutes, or until a skewer inserted into the centre comes out clean, careful not to overbake. Stand in pan for 5 minutes, and then transfer to a wire rack to cool.

  • 5.

    Peppermint Ganache

  • 6.

    Bring cream to the boil in a small saucepan, remove from heat, add chocolate, stir until smooth & add essence.

  • 7.

    Dip the top of cooled cakes, one by one into the ganache. Sprinkle with chopped Peppermint crisp bar.

Notes

*the ganache will lose it's gloss once set, if you are not serving the cakes within an hour but want "gloss" a teaspoon of corn syrup stirred in after the chocolate has melted into the cream will preserve the gloss.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Midnight Mint Mini Cupcakes.

 
 

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