Choc Mint Suprise Cupcakes

By detacatedmom

Ingredients

• FOR THE CUPCAKES.....
• 5.5 ounces cake flour
• 5.5 ounces super fine sugar
• 6 ounces unsalted butter softened
• 3 large lightly beaten eggs
• 1/2 teaspoon vanilla essence
• 1 teaspoon baking powder
• FOR THE PEPPERMINT FILLING....
• 3 ounces unsalted butter softened
• 4 ounces powdered sugar
• 1 teaspoon peppermint essence
• green food coloring
• FOR THE CHOCOLATE GANACHE ICING...
• 10 ounces semisweet dark chocolate
• 1/2 cup heavy cream
• 1 peppermint candy bar

Details

Cooking time 18mins

Preparation

Step 1

Preheat your oven to 350 and prepare 12 paper cupcake cases in muffin tins. Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes color. (generally 2 minutes) Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition.

Add Vanilla then sift in flour and baking powder for a furthure minute. Spoon batter into cases until they are approx 2/3rds full and the place in the middle rack in preheated oven.

Bake for approx 18 to 20 minutes or until a toothpick come out clean, the remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool. To make butter cream Icing add softened butter to a bowl, along with powered sugar, vanilla and salt.

Add green food coloring and peppermint essence and mix with an electric mixer until light and fluffy. Cut a small hole in the center of each cupcake and dig out with a spoon.

Discard the center and fill hole with the peppermint butter cream to make ganache, chop the chocolate and place it in a bowl, then heat the cream in a saucepan over medium heat until it just starts to boil. Pour the cream over the chocolate and let the chocolate melt for a minute, then mix until glossy and smooth and let cool until it is thick enough to hold its shape.

To decorate the cupcake, fill a piping bag fitted with a star tip with ganache and pipe drops of ganache all over the top of the cupcake, then crush the peppermint candy bar and sprinke over the top of the cupcake.