Chocolate Cupcakes with Peppermint Frosting

Ingredients list for Chocolate Cupcakes with Peppermint Frosting

• ½ cup Cocoa powder
• 100 grams Refined flour (maida)
• 125 grams Butter
• 125 grams Castor sugar (caster sugar)
• 3 Eggs
• 1 teaspoon Vanilla essence
• ½ teaspoon Baking powder
• 2 tablespoons Milk
• Edible sprinklers
• For Frosting
• drops Peppermint essence few
• ¼ cup Butter
• ½ cup Icing sugar
• drops Edible green colour few

Method

1. Preheat oven to 180° C. Line a small cupcake mould tray with mini paper cupcakes.
2. Cream together butter and castor sugar in a bowl with an electric beater. Add eggs gradually and whisk well. Add vanilla essence and whisk.
3. Sieve in flour, baking powder and cocoa powder and fold in well. Add milk and mix well.
4. Fill a piping bag with this batter and pipe out into the lined tray. Place it on a baking tray.
5. Place the baking tray in the preheated oven and bake for 5-8 minutes. Take them out of the oven and set aside to cool.
6. To prepare peppermint frosting, cream together butter and icing sugar in another bowl. Add peppermint essence and edible green colour and mix well.
7. Fill a piping bag fitted with a star nozzle with frosting and pipe out rosettes on top of baked cupcakes. Sprinkle edible colourful sprinklers on top.
   Serve.