I ♥ cake - After-Eight cupcakes

Cupcake batter taken from Annie's Black Forest Cupcakes recipe

 (check out her blog btw, it is one of the most amazing home cooking blogs I have ever seen...).



Chocolate cupcakes - baking...



So moist - my fav chocolate cupcake recipe so far!

Chocolate cupcakes - 2 dozens of them!



Peppermint frosting



After-Eight cupcakes

After-eight cupcakes (makes about 18)

Batter

1 2/3 cups cake flour (not the self-rising type), sifted

2/3 cup unsweetened cocoa powder, sifted

1 ½ tsp baking powder

1 tsp salt

1 tsp instant coffee or espresso powder

8 tbsp unsalted butter, at room temperature

1 ½ cups caster sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

Frosting

8 ounces cream cheese

3 tbsp unsalted butter, at room temperature

2.5 cups sifted confectioner’s sugar

2 ½ tsp peppermint extract (oil-based)

1 tsp green food colouring

1 tbsp lemon juice

·       Preheat the oven at 175°C.

·       Place cupcake papers in muffin tins or cupcake trays.

·       In a bowl, combine the flour, cocoa powder, baking powder, salt and espresso/coffee powder.

·       Cream the butter and sugar together with an electric mixer until light and fluffy.

·       Add the eggs, one at a time.

·       Mix in the vanilla extract.

·       Mix in the dry ingredients in 3 steps, alternating with the buttermilk.

·       Fill the cupcake papers up to 2/3 of their height and bake for 18-20mn.

·       To make the frosting, beat the cream cheese and butter together until smooth.

·       Add the peppermint extract, food colouring and lemon juice, then the sugar, half a cup at a time.

·       Refrigerate for 2-3 hours before using. Place in a piping bag and decorate the cupcakes.