1 ¾ cups Plain flour
½ tsp salt,
1 tsp bicarbonate of soda,
1 tsp baking powder,
¾ cup cocoa powder,
1 ½ cups brown sugar,
½ cup pure cooking oil,
250 ml buttermilk,
40 g Mint crisp chocolate,
150 ml warm milk,
2 large eggs,
2 tsp peppermint essence
Preheat oven to 180 degrees Celsius.
Line your muffin tray with the cupcake liners and set aside.
Sift flour, cocoa powder, salt, baking powder and bicarbonate of soda into a bowl.
Add the sugar and give a quick whisk until some uniformity is achieved.
Make a well in the middle and set aside.
Melt the mint crisp chocolate and add the milk.
Give a quick mix until well combined.
Put oil, eggs, buttermilk and essence into a jug.
Whisk until combined and pour this mixture into the bowl.
Mix gently with the wooden spoon.
Add the mint crisp chocolate milk mixture and mix again until combined.
Spoon mixture into prepared muffin tray.
Bake in preheat oven for 20-25 min or until a skewer comes out clean when inserted. Allow to cool before attempting to remove from the muffin tray.
Prepared, tried and tested by: Reshika Singh
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