- STEP 1
Cream the all the sugars and the butter. Preheat the oven to Gas 4, 180*. Line the muffin tray with cases
- STEP 2
Slowly sift the flour into the mixture, fold it in. Add the baking power.
- STEP 3
Crack the eggs and add them to the mixture one at a time so as not to chase them around the bowl. Put the milk into the mixture and beat. It should be a smooth batter.
- STEP 4
Fold in the cocoa powder. Melt the chocolate then fold in to the batter once again.
- STEP 5
Put some oven gloves on and place your trays into the oven and cook for 20-30 minutes
- STEP 6
For the minty insides, cream the softened butter and the icing sugar together. Mix in the food colouring and the mint flavour to the butter cream.
- STEP 7
Next add the double cream (only use 1 tablespoon of you want it to be thicker and stiffer but use 2 if it is to be slightly thinner and go further).
- STEP 8
Once the cakes are out of the oven leave them to cool. Once cooled, cut out a section on the top and put some icing in then place the cut out cake back on top.
- STEP 9