It's been a while since I've baked. It's been a while since I baked cupcakes.
We've recently moved into Casa Di Mason 3.0 and now that we are all unpacked, I've been itching to try some out some new ideas.With Easter nearly upon us, I started thinking about chocolate (naturally) and what I could bake that harks back to the sugar-fueled Easters of my childhood.
Easter wasn't really a big event in our family. It certainly wasn't the nutty, stressed out affair that Christmas was. We often went to some family members house for a BBQ, collected our stash from Aunts, Uncles and Grandparents and continued to spend the morning and afternoon binging ourselves into a chocolate shaped coma.
Mum and Dad would always shower us with too many chocolates, occasionally left in trails throughout the house, leading to the 'main chocolate gift', which was always an Elegant Bunny and a (Goddamn) Humpty Dumpty Egg. I loathe the Humpty Dumpty Egg. I'm just not a 'Smartie' gal.
I would protest to the Easter Bunny (aka Mum) every year, '"Stop getting me Humpty Dumpty Eggs! Me no likey!" And every year, there it would be - that stupid smug foil-egg face staring back at me. This was a constant source of amusement for Mum. It became her little joke (masquerading as 'tradition') to torture me with inferior chocolate every year. I would often trade my Humpty Dumpty Egg with my little sister for something more my to my taste, with or without her consent...
Enter the peppermint egg. I love a peppermint egg; rich chocolate coating, with a delectable gooey-mint center. I always managed to scam my sister out of her peppermint (and caramel) eggs in return for the Humpty Dumpty Egg. I would horde the filled eggs until the very end. They, to me, were the star of the chocolate party.
So, in honor of the peppermint egg, here is my recipe for Chocolate Peppermint Cupcakes. Enjoy!
Chocolate Peppermint Cupcakes
- Makes 20
- 3/4 cup of brown sugar
- 125g butter
- 3 free range eggs
- 1/2 cup of organic raw cacao powder
- 2 cups of organic white spelt flour (or plain flour)
- 4 teaspoons of baking powder
- 1/2 cup of milk
Peppermint Butter Cream
- 100g of soft butter
- 200g of icing sugar
- 100mL of whipping cream
- 1-2 teaspoons of natural organic peppermint essence or oil
- Preheat your oven to 180 degree Celsius. Grease and line your muffin / cupcake trays.
- Cream together butter and sugar in mixing bowl. Beat in one egg at a time.
- Sift in all your dry ingredients and pour in the milk, beating until a smooth batter forms.
- Spoon your batter evenly into your lined cupcake trays. Bake for 15-20 minutes, or until a fork comes out clean when cupcakes are poked.
- Whilst your cupcakes are cooling, prepare the peppermint butter cream. Beat together your butter and icing sugar. Gradually add your cream and peppermint essence. Beat until stiff, but be careful not to curdle the cream. Store in the fridge until ready to be piped onto the cupcakes.
- Spoon your peppermint butter cream into a pipping bag and evenly pipe onto the cooled cupcakes. You could also simply spread the butter cream on with a flat knife. Enjoy!
In case you are wondering, twenty-eight years old is the cut off for receiving children's chocolate. I've now upgraded to Lindt Balls and Gin! Hoorah! Happy Easter everyone!