Chocolate & Peppermint Christmas Cupcakes
Cook time: 
Total time: 
Serves: 16
  • 200g unsalted butter
  • 200g caster sugar
  • 175g self raising flour
  • 25g good quality cocoa powder
  • 4 eggs
  • **FR0STING**
  • 100g white chooclate, melted
  • 1 tub of Betty Crocker ready made vanilla buttercream
  • 3 peppermint candy canes , bashed with a rolling pin to make crumbs
  • 1 Lakeland 2 part silicone Christmas chocolate mould set
  • 150g white chocolate
  • 150g milk chocolate
  1. Pre heat the oven to 180 oC/160 oC fan
  2. Beat together the butter and sugar until soft and creamy
  3. Add the eggs and a spoonful of the flour and beat for a few more minutes
  4. Then fold in the remaining flour and cocoa powder
  5. Divide the batter between your 16 cup cake paper cases
  6. Place in the oven and cook for 20 minutes until cooked through
  7. Remove and allow to cool thoroughly
  9. Melt the white and milk in 2 seperate bowls
  10. Pour into the moulds to make 8 of each chocolates
  11. Place in the fridge to set for a couple of hours (or the freezer if you are short on time)
  12. **FROSTING**
  13. Place the buttercream, peppermint bits and melted white chocolate into a bowl and mix well
  14. Pour into 2 piping bags (Unless you have a large one) and pipe onto your cakes once they have cooled completely
  15. Top each cake with one of the chocolate shapes
Recipe by Mummy Mishaps at