Chocolate & Peppermint Cupcakes

Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two 12 whole cupcake tins with cupcake cases.

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.

Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

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.

Add the remaining flour, cocoa and milk to the butter and sugar mixture.

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.

Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.

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.