3 Eggs large
1 tsp Peppermint extract
2 tbsp Milk
150 g Self raising flour
25 g Cocoa powder
¼ tsp Baking powder
For the buttercream
175 g Butter unsalted, softened
350 g Icing sugar
1 tsp Peppermint extract
2 tbsp Milk
For the chocolate ganache
50 g Dark chocolate
50 g Double cream
For decoration
2 Candy canes crushed
Sprinkles optional
Instructions
Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric hand mixer or in a stand mixer with the paddle attachment, for 5 minutes until smooth and fluffy
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