Mint Chocolate Chip Cupcakes

The first post for the New Year and a very Happy New Year to all my readers. I am very optimistic that 2013 will be a year to remember for all the right reasons. I promise this will be my last festive post before moving on to some exciting healthy and stress free options to help with the post Christmas detox! So here it is, one for the road....this recipe is really straight forward and an adaptation of some of my previous cupcake ideas. These cupcakes have a mint chocolate chip sponge which is really unusual but also really tasty. For all the mint aero bar lovers out there, these cupcakes will be right up your alley. Chocolate teamed with mint is always a winning combination as far as I'm concerned. 

Mint Chocolate Chips Cupcakes

Makes 12 

Ingredients
Cupcakes
120g self-raising flour
140g sugar 
40g butter
120ml milk 
1 egg 
pinch of salt
100g dark chocolate (chopped)

Mint Frosting
280g icing sugar
80g butter
25ml milk
3-4 drops of peppermint flavouring
40g of dark chocolate (grated finely)

Method
1. Preheat the oven to 170C. Put the flour, sugar, salt, and butter in a free-standing mixer fitted 
    (or use a handheld electric mixer) and beat on slow speed until you get a sandy consistency 
    and everything is well combined. 
2. Whisk the milk, egg, and mint together in a separate bowl,  then slowly pour about half into  
    the flour mixture, beat to combine, and turn the mixture up to high speed to get rid of any   
    lumps. 
3. Turn the mixture down to a slower speed and slowly pour in the remaining milk mixture 
    Continue mixing for a couple more minutes until the batter is smooth but do not over-mix. 
    Next stir in the chopped chocolate pieces by hand and make sure they are well dispersed 
    throughout the mixture. 
4. Place the mixture into the prepared paper cases until two-thirds full. 
5. Bake for 20-25 minutes, or until the cake bounces back when touched. Allow  
    the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

For the frosting
Beat the icing sugar and butter together in a free-standing electric mixer (or use a handheld electric whisk) on medium-slow speed until the mixture is well combined. Turn the mixer down to a slower speed and add the milk and peppermint flavouring. Add the finely grated chocolate (I use my Microplane for this). Turn up the speed and continue beating until light fluffy (approximately 3 minutes).

E-D's Notes
-  If it is your first time using peppermint flavouring  be warned....a little really does go a long 
   way. Add the flavouring slowly, and a little at a time to ensure that the flavour doesn't become  
   too over powering.
-  When making the mint butter cream frosting, remember the longer you beat the frosting for, 
    the lighter and fluffier it will become.