Chocolate Peppermint Cupcakes

• 1/2 cup butter chopped, softened
• 2/3 cup granulated sugar
• 1/2 teaspoon peppermint extract
• 2 eggs
• 1/4 cup self rising flour
• 1 tablespoon cocoa powder
• 1/3 cup milk
• 3 1/2 ounces dark chocolate grated
• 8 3/4 ounces fondant white
• glucose syrup for brushing
• 12 chocolates mint, 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 powder, milk, chocolate, white, glucose syrup, chocolates mint

Taken from www.yummly.com/recipe/Chocolate-Peppermint-Cupcakes-1404750 (may not work)