Gooey, minty chocolate cupcakes, filled with chunks of dark chocolate, topped with a rich, silky ganache made from After Eight mints. A perfect christmas treat!
Today’s post comes to you from a very chilly, snowy Russia. We’ve hit a new temperature low, minus 28C…. I can officially confirm that means it is very, very, very cold indeed. I’m surprised I’ve got any fingers left to type with, even wrapped in gloves and wedged tightly into my pockets they were painfully cold today! We’ve reached the Ural mountains, and the border line between Asian and European Russia. Tomorrow, when we catch the train towards Moscow, we’ll officially be back in Europe!!
To add to my excitement further, today marks a month until Christmas. It must be defiantly time for another Christmas recipe then!
For me a box of After Eights is an essential part of Christmas. They won’t make it to the christmas table, but should be sat in the living room, on the side, for the afternoon. That time when you’re slumped on the sofa, elderly relatives nodding off, and you’re so stuffed you can’t move, but then, oh, go on then, you’ll find space for just one After Eight.
Of course, its never just one. Before long you end up sifting through the paper wrappers, trying to find one that actually still contains one of those delicious minty slivers. Some fiendish person, probably my brother, always slips the empty wrappers back into the box. Even when full to bursting its a disappointment to find the deceptively full box is, in reality, completely devoid of chocolatey treats!
The rich chocolate sponge of these cupcakes is filled with chunks of dark chocolate, and stuffed with chopped After Eight mints.
They’re topped with a ganache, but not just any old ganache. A large amount of the dark chocolate is replaced by After Eights. The result is wonderfully smooth, silky and minty. Topped with shards of After Eights, tantalizingly oozing their delicious gooey mint filling, these are pure Christmas decadence at its best!
After Eight Chocolate Cupcake
for the cakes
115g caster sugar
2 large eggs
115g plain flour
1 teaspoon baking powder
30g cocoa powder
50g dark chocolate, cut into rough chunks
60g After Eight mints, cut into rough chunks
for the ganache
50g dark chocolate
100g After Eight mints (plus extra, for decorating)
120ml double cream
Preheat the oven to 180C/ 160C fan/ 350F.
Line a 12 hole cupcake tray with 12 paper cases.
In a large bowl, cream together the butter and sugar until light and pale.
Crack in one egg and add a tablespoon of flour. Beat to combine. Repeat with the second egg and a second tablespoon of flour.
Fold in the remaining flour, baking powder, and cocoa powder until evenly distributed.
Fold in the milk.
Roughly chop your dark chocolate and After Eight mints into chunks. Stir through the cake batter.
Divide the mixture evenly between the 12 cupcake cases. Bake for 15 – 18 minutes, or until the cakes are risen and firm to the touch.
Transfer to a wire rack and cool completely.
Once cool, make your ganache.
Finely chop the dark chocolate and After Eights. Put into a heatproof bowl.
Heat the cream in a pan over a low heat until just boiling. Remove from the heat, stand for a minute, then pour over the chopped chocolate. Stir rapidly until all the chocolate has melted.
Leave to cool until the ganache is a spreadable consistency. Spread over the cupcakes and top with additional After Eights.