Choc peppermint cupcakes

MAKES 12 Preheat oven to moderate, 180°C. Line a 12-hole, 1/3-cup muffin pan with paper patty cases.

In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in essence.

Add eggs, one at a time, beating well after each addition.

Sift flour and cocoa together. Lightly fold into creamed mixture alternately with milk, beginning and ending with flour mixture. Fold in chocolate. Divide mixture among cases until 2/3 full.

Bake for 15-20 minutes, until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

DECORATION: Roll out icing between two sheets of baking paper until 2-3mm thick. Using a 6-7cm round cookie cutter, cut out 12 rounds. Brush top of cakes with glucose and top with an icing round. Brush underside of chocolates with glucose and press onto cupcakes. Store in an airtight container.

TOP TIP These cakes freeze well – decorate them after thawing.

If liquid glucose is unavailable, use honey or warmed jam.