Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two 12 whole cupcake tins with cupcake cases.
Step 2:
Using either an electric mixer or mixing bowl and whisk, beat the butter and sugars together until pale and fluffy, then whisk in the chocolate extract.
Step 3:
Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
Step 4:
To make the syrup, place the golden caster sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of peppermint extract.
Step 5:
Add the remaining flour, cocoa and milk to the butter and sugar mixture.
Step 6:
Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.
Step 7:
Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.
Step 8:
Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, peppermint extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.
Ingredients
For the Cupcakes
- 200g Unsalted butter (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 100g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Nielsen-massey chocolate extract
- 4 Medium free range eggs (beaten)
- 150g Self raising white flour
- 50g Cocoa powder
- 2 tbsp Whole milk
For the Peppermint Syrup
- 50g Billington's Unrefined Golden Caster Sugar
- 4 tbsp Water
- 1 tsp Peppermint extract
- 50g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 200g Cream cheese
- 100g Unsalted butter (softened)
- 600g Silver Spoon Icing Sugar
- 1 tsp Nielsen-massey peppermint extract
Utensils
- 2x 12 hole cupcake tins
- 24 cupcake cases
- Wire cooling rack
- Piping bag
- Star nozzle
Recipe Reviews
great easy r
Very good!
Very good recipe fun to bake with kids
Ingredients
For the Cupcakes
- 200g Unsalted butter (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 100g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Nielsen-massey chocolate extract
- 4 Medium free range eggs (beaten)
- 150g Self raising white flour
- 50g Cocoa powder
- 2 tbsp Whole milk
For the Peppermint Syrup
- 50g Billington's Unrefined Golden Caster Sugar
- 4 tbsp Water
- 1 tsp Peppermint extract
- 50g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 200g Cream cheese
- 100g Unsalted butter (softened)
- 600g Silver Spoon Icing Sugar
- 1 tsp Nielsen-massey peppermint extract
Utensils
- 2x 12 hole cupcake tins
- 24 cupcake cases
- Wire cooling rack
- Piping bag
- Star nozzle