Chocolate Mint Cup Cakes Recipe

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Servings: 12

Ingredients

Cost per serving $0.41 view details

Directions

  1. Preheat oven to 180C/350F/4. Line 20 deep muffin or possibly bun tin with paper cases.
  2. Sift together flour, bicarbonate of soda, salt and cocoa pwdr.
  3. In another large bowl, using an electric mixer, beat the butter and sugar till light and creamy, about 5 mins. Add in Large eggs, 1 at a time, beating well after each addition, then beat in the mint essence.
  4. On low speed, beat in flour and cocoa mix alternately with the lowfat milk just till blended. Spoon into paper cases, filling each tin about 3/4 full.
  5. Bake for 12-15 mins, till a fine skewer comes out clean; don't overbake.
  6. Cold in the tins on a wire rack for 5 mins, remove the cakes to wire rack to cold completely.
  7. Meanwhile, prepare the glaze. In a saucepan over low heat, heat the chocolate and butter, stirring till smooth. Remvoe from heat and stir in mint essence. Cold till spreadable, then spread on top of each cake.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 60g
Recipe makes 12 servings
Calories 259  
Calories from Fat 163 63%
Total Fat 18.72g 23%
Saturated Fat 11.31g 45%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 292mg 12%
Potassium 133mg 4%
Total Carbs 20.6g 5%
Dietary Fiber 1.9g 6%
Sugars 3.32g 2%
Protein 4.87g 8%
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