Notes
Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
I recommend using a good quality peppermint extract for the perfect minty flavour. And you don’t need a lot of it to get the right balance of mint versus chocolate. Remember that with peppermint, a little goes a long way!
You could also decorate the cupcakes with mini candy canes, fondant or royal icing candy cane decorations, or any mint chocolate sweets.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 489kcal | Carbohydrates: 57g | Protein: 4g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 261mg | Potassium: 112mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1017IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
