Continuing my cupcake of the month feature baed on a cupcake calendar that I was given for Christmas, this month we have a mint and chocolate recipe, which I’ve given the name ‘After Eight’ for obvious reasons. The recipe on the calendar didn’t involve chocolate, but I think that mint and chocolate go so well together, particularly dark chocolate, that I couldn’t resist adapting the recipe to include it. I also made the cake mixture itself much less sweet than the recipe in the calendar, because the icing is very sweet – it tastes like butter mints or Murray mints – and the bitterness of the dark chocolate goes well with this.
If you’d like to make these yourself, and I can assure you that they are yummy particularly after eight and the kids are in bed, here’s the recipe which makes 10.
160g self-raising flour
20g cocoa powder
1/2 tsp baking powder
1 tsp mint extract
75g dark chocolate, cut into large chunks
100g icing sugar
1-2 tsp mint extract (depending how strongly minty you like it)
green food colouring
grated chocolate to decorate
Prepare a muffin tin by placing cupcake cases in the holes.
Cream the margarine and sugar together until smooth and fluffy.
Beat in the egg and milk.
Add the flour, cocoa powder, baking powder and mint extract and mix until well combined.
Add the chocolate chunks and fold in until evenly distributed.
Spoon the mixture into the cases to about 2/3 full.
Bake at 180ºC for about 20-25 minutes until a skewer inserted in the centre comes out clean.
Remove from the oven and leave to cool fully.
Make the icing by beating together the icing sugar, margarine and mint extract, and adding the colouring a little at a time until it gets as green as you would like. Mine are quite Shrek-like, but you may want to go for a more subtle green shade 🙂
Spoon the icing onto the top of each cupcake and spread it around (you could pipe it, but I find that using margarine makes it quite runny compared to buttercream icing).
Finish them off by grating a small amount of dark chocolate onto each cake.
Earlier in the week I blogged about making gingerbread men. At the time I made 2 different biscuit doughs, the other one being a choc chip shortbread which Andrew cut into animal shapes using a set of cute animal cutters that I was given for Christmas. The idea behind putting choc chips in was to try and get the effect of patches of darker colour on the animals, just as cows have, and often sheep, pigs, horses and ducks are more than just one colour. The problem with the chips was that they got in the way of the cutter slicing through the dough to the board, so the shapes didn’t come out as clearly as they would have without the chips – this was probably not helped by the fact that my chips were very chunky whereas using ready made chips that you can buy might have worked better as they tend to be smaller; I just think those are so expensive compared to chopping up your own chocolate.
The reason we made these, apart from it being a fun way to spend an afternoon, was as a present for Granny’s birthday. I created a photo mug online using photos of her with my little boys, and thought it would be nice to bake some biscuits to go with the tea that she can make in the mug. There’s also a story behind the Old MacDonald theme…. for Andew’s birthday, Granny and Grandad bought him one of those musical cards that blasts out Old MacDonald at full pelt when you open it, which Andrew found fascinating! Here’s a video of it – may I suggest that you only play it if you don’t mind having the song in your head for the rest of the day! In buying this card they have perpetuated a family joke that started when my grandparents bought my brother and me musical cards one Christmas, and my brother kept opening and closing his in fascination, much to the annoyance of everyone else in the room.
If you fancy making these yourself, in whatever shape you like, here’s the recipe, which is very simple to make. The semolina and granulated sugar help to give it a slightly crunchy texture as well as being lovely and ‘short’ or crumbly.
200g plain flour
100g granulated sugar
200g margarine or butter
100g chocolate, chopped into small chunks, or ready-made chocolate chips
Pre-heat the oven to 180ºC (fan), and prepare a couple of baking sheets by lining with greaseproof paper.
Cream the margarine/butter and sugar together until smooth and fluffy.
Add the chocolate chips and stir in until well distributed.
Add the flour and semolina and mix until a stiff dough forms, using your hands to do the last bit when it’s too stiff for a spoon.
Roll out on a lightly floured surface and cut out shapes using biscuit cutters.
Place the dough shapes on the baking sheets and bake in the oven for about 10 – 15 minutes until slightly golden on top.
Remove from the oven and eat as fresh as possible, storing in an air-tight container until eaten.