These mint choc chip cupcakes are so good! Each cupcake is made up of a chocolate sponge, dotted with chocolate chips and topped with a creamy peppermint icing, garnished with fine chocolate curls.
Put the butter, oil, sugar, eggs and milk in a large mixing bowl. Whisk together until combined.
Sift in the flour and cocoa powder. Fold together.
Add the chocolate chips. Fold through.
Line a 12-hole muffin tray with muffin cases. Spoon the batter evenly into the cases.
Bake for about 30 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean.
Transfer to a wire rack to cool completely.
Make the frosting
Put the butter, icing sugar, hot water and peppermint extract in a large mixing bowl. Beat slowly at first, building up to full speed until smooth and creamy.
Add the food colouring and beat further, whisking until light, smooth and considerably increased in volume.
Transfer into the piping bag with the nozzle in place and twist.
Pipe the frosting on top of the 12 muffins in generous, rising swirls – sharing it all evenly.
Grate milk chocolate over the cupcakes with the fine side of a grater.