Mint choc cupcake

Preheat the oven to 160 C / Gas 2 1/2. Line a cupcake pan with 12 cupcake papers.

Using an electric hand whisk cream together the butter and caster sugar until light. Add the large egg and mix well.

Add the self-raising flour and cocoa in two halves and mix in thoroughly. Add the milk and Steenbergs® peppermint extract until well mixed in. Divide the batter evenly between the cupcake papers.

Bake until firm to touch, 15 to 20 minutes. Allow to cool for a couple of minutes then cool on a wire rack. They must be totally cool before putting on the topping.

Over a pan of boiling water, melt the milk chocolate in a heatproof bowl. Allow to cool a little, then thoroughly mix in the cream, the peppermint extract and allow to cool and thicken.

Spread the chocolate frosting neatly over the cupcakes, then decorate with broken Matchmakers® or other peppermint crisp.