Mint Chocolate Chip Cupcakes

Pre-heat Oven to 200°C/400°F/Gas Mark 6, Line a cupcake tin with 12 cupcake cases and set to one side.

In a large bowl or food processor, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time. You may want to add a little of your flour to stop it curdling, as you add the eggs.

Fold in the remaining Flour and mix well before adding the Milk. Add your Green Food Colouring at this point if you want it. Slowly add your Peppermint Extract/Flavouring, start with 2 tsps and add more to taste.

Add your Chocolate chunks/chips and mix well until evenly distributed. Divide evenly between your cases, filling each one around 1/2-2/3 full. Bake in the oven for 15-20 mins. They will brown slightly on top, should be firm to touch and a skewer should come out clean from the centre.

Whilst you let the cakes cool, make the Buttercream icing by beating the Butter and Icing Sugar in a bowl until well mixed and stiff.

Pipe/Spoon your icing onto your cakes (be liberal!) and then grate your remaining dark chocolate over the cakes.