Festive baking is well underway in my house! I made fudge and truffles yesterday and today I have more fudge, gingerbread men, mince pies and Clementine cake to make today! I also have to shape the truffles and put everything in confectionery bags and then into big jars with “Merry Christmas” labels! I’ve written a to-do list for today and it’s sooooo long!
I was actually going to do everything today, but I looked at my list of things to bake again yesterday and was like “Ermmmm no way I’m going to have time for all that tomorrow!” It’s definitely a plus that I got started yesterday because I still feel like I have too much to do today!
My back is going to be screaming at me to sit down, it was yesterday after one batch of fudge. Major sad face 🙁
Speaking of fudge, the recipe I’ve found is amazing. Is it wrong to keep it all for myself and not give it out as gifts? I tried a piece last night and think I died and went to heaven, it’s got that properly flaky, grainy texture of the stuff you buy in the shops and it tastes so good! Hence why I’m making another batch today because I think all my friends and family should stuff their faces with it too 🙂
I’m going to be doing my Santa trip tomorrow, I’m going down to my parents and seeing some friends and my Nan so I’m taking all the presents down with me as it’ll be the last visit before Christmas. I’m also getting a haircut and going out for a meal with my old work colleagues. I’m really excited! It’ll be good to have another catch up with everyone!
I really need to get started on today’s baking so onto today’s recipe! It’s the last of my Choco-Mint recipes of the week and it’s another good one! These cupcakes turned out great, really decadent and even my boyfriend loved them and he doesn’t like chocolate!
Recipe from Recipes From a Normal Mum
Ingredients for the cupcakes:
> 100g plain flour
> 1/2tsp bicarbonate of soda
> 1tsp cream of tartar
> 20g cocoa powder
> 100g dark brown sugar
> 120g butter/marg
> 2 eggs
> 1tsp vanilla extract
> 25g natural yoghurt
Ingredients for the ganache:
> 1tsp peppermint extract
> 100g dark chocolate (original recipe called for white chocolate, I wanted to add to the decadence so used dark)
> 50ml double cream
> 12 After Eight Mints, broken up into rough pieces to garnish
> Preheat the oven to 160 degrees C and line a cupcake tray with 10 liners.
> Sift the flour, bicarb, cream of tartar and cocoa into a medium sized bowl and stir until mixed.
> Place the butter and sugar into a large bowl or the bowl of your stand mixer.
> Beat until light and fluffy, about 2 minutes.
> Add in the eggs and vanilla extract. Mix until well incorporated.
> Add in the flour mix and natural yoghurt.
> Mix until well combined, about 1 minute on med-high speed.
> Divide between the cupcake liners, about 2/3 full.
> Place in the oven for 20-25 minutes until an inserted skewer comes out clean.
> Transfer to a wire rack as soon as possible to cool.
> Once cooled completely, start on the ganache.
> Place the cream into a small saucepan and over a low heat, bring to a simmer.
> Whilst the cream is heating, break the chocolate into a heatproof bowl.
> When the cream has come to a simmer, take off the heat and pour over the chocolate. Stir until all the chocolate has melted and then add in the peppermint extract and mix until combined.
> Spoon the ganache onto the top of the cupcakes and smooth with the back of the spoon. About a teaspoon per cupcake.
> Place the broken After Eights on top of the ganache to finish the cupcakes off.
> Will keep in an airtight container in the fridge for up to 3 days.