85g self-raising flour
4 tbsp cocoa powder
110g caster sugar
110g margarine, softened
1 tsp baking powder
2 large free-range eggs
100g unsalted butter, softened
225g icing sugar
1-2 tsp peppermint flavouring
green food colouring
Preheat the oven to 170C/325F/Gas 3.
Line a 12 hole muffin tin with cupcake cases.
Sift the flour, cocoa powder and sugar into a large bowl, food processor or mixer. Add the margarine, baking powder and eggs. Beat well until the mixture is light and fluffy. Spoon the mixture into the prepared cases, and bake in the oven for about 20 minutes until firm to the touch.
Remove from the oven and allow to cool. Put the unsalted butter and icing sugar into a bowl and mix until well combined. Add 1-2 tsp peppermint flavouring to taste and a drop or two of green food colouring and mix well. Place buttercream in a piping bag and swirl on to top of cooled cupcakes. Add chocolate sprinkles to finish.
I was so pleased with how these came out, the combination of the mint colour and the chocolate just works so well together, really eye-catching.
As an added bonus you can freeze these as well. Freeze them as they are and once completely frozen wrap them in foil or put them into containers to save damaging the delicate buttercream.