Midnight Mint Mini Cupcakes

Preheat oven to 180°C. Line a 24 cup mini muffin pan with paper cases.

Combine sifted flour and cocoa with the caster sugar in a bowl. Make a well in the centre.

Add milk, butter, chocolate, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

Divide mixture into the paper cases. Bake for 15 to 20 minutes, or until a skewer inserted into the centre comes out clean, careful not to overbake. Stand in pan for 5 minutes, and then transfer to a wire rack to cool.

Peppermint Ganache Bring cream to the boil in a small saucepan, remove from heat, add chocolate, stir until smooth & add essence.

Dip the top of cooled cakes, one by one into the ganache. Sprinkle with chopped Peppermint crisp bar.