#supcakes

For the sponge

55g hot choc powder

50ml warm water

40ml milk

225g flour

½ tsp baking soda

½ tsp baking powder

½ salt

80g butter

250g sugar

2 eggs

2tsp vanilla

12 squares of chocolate

For the icing

140g of softened butter

280g of caster sugar

1-2tbsp of milk

2 tsp of peppermint flavouring

1 tsp Green food colouring

Optional: Melted chocolate, choc chips and some choc fudge to grate on top!

Method:

For the sponge

Preheat oven to 180 degrees

Line your cupcake tray with some pretty paper cases

In a bowl sift the flour, baking powder and baking soda and salt, sieving will help with the consistency and leads to less mixing –which makes better cupcakes so it’s a good idea!

Add the cocoa powder to the milk and set aside

In a different bowl beat the butter and sugar together until smooth and add the vanilla extract. Slowly at the eggs to the centre of the mixture

Then add the milky mixture and whizz it and slowly add the water to the butter and sugar

Finally add the flour mixture to the liquid mix, I usually add it in two batches to ensure everything is encorporated

Divide the mixture evenly between the cases so they are 1/2 full

THEN to create your melt in the middle centre, add a square of chocolate and top with the rest of the cake mix

Bake in the oven for 18-20 minutes.

Check for nice colouring and a bouncy top!

For the icing

Create a butter icing by mixing the butter, 3 tsps of milk together

Make sure the icing is piping consistency- if it won’t hold its shape add some more icing sugar

Then add 2tsp peppermint flavouring (mine is from ‘supercook’)

Then to finish add 1tsp of green food colouring- depending on the strength of your stuff!

Pipe with a star nozzle and decorate with more chocolate treats- I’ve used chocolate chips, melted chocolate and some grated chocolate fudge!

  Thanks for reading this supcake