- STEP 1
Pre-heat Oven to 200°C/400°F/Gas Mark 6, Line a cupcake tin with 12 cupcake cases and set to one side.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.
- STEP 6
Pipe/Spoon your icing onto your cakes (be liberal!) and then grate your remaining dark chocolate over the cakes.
