Chocolate Peppermint Cupcakes

• 1/2 cup butter, chopped, softened
• 2/3 cup granulated sugar
• 1/2 tsp peppermint extract
• 2 None eggs
• 1/4 cup self-rising flour
• 1 tbsp cocoa powder
• 1/3 cup milk
• 3.5 oz dark chocolate, grated
• None None Decoration
• 8.75 oz white fondant
• None None liquid glucose or corn syrup, for brushing
• 12 None mint chocolates, halved

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Cream butter and sugar together until light and fluffy. Add peppermint extract. Add eggs, 1 at a time, beating well after each addition. Sift flour and cocoa powder together. Fold into batter, alternating with milk. Fold in chocolate. Distribute between paper liners and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. To decorate, roll out fondant on a clean work surface to 1/8 inch thick. Cut out 12 - 2 1/2 inch rounds. Brush tops of cupcakes with glucose. Top each with a fondant round. Brush underside of chocolates with glucose and press onto cupcakes.

butter, granulated sugar, peppermint, eggs, flour, cocoa, milk, dark chocolate, decoration, white fondant, liquid glucose, mint chocolates

Taken from recipes-plus.com/api/v2.0/recipes/25053 (may not work)