This recipe is a twist on a chocolate cake recipe. It makes the most delicious sticky, chocolately, mouthful of minty yumminess you could ever want.. and as they arent technically After 8′s, you could have them any time of the day you fancied!
Ingredients:
8oz self-raising flour
3tbsp cocoa
2tsp baking powder
8oz margarine
8oz caster sugar
4 eggs, beaten
10tbsp milk
Mint extract – to taste
A box of After 8 mints
Method:
Sieve the first three ingredients into a bowl (or processor bowl), then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined.
Cut up the After 8′s into large chunks and gently fold into the mixture.
Add a few drops of mint extract to taste.
Split the mixture between the cupcake cases and bake at 160 degrees C for about 20 minutes or until risen and firm yet springy.
Test with a skewer – when it comes out of the clean, the cupcakes are done.
Cool on a wire rack, and finish with icing of your choice.
Please could you tell me how many cakes this recipe makes? Thanks
Hi Nicola, I think this made about 12 large cupcakes, it is going to depend on the size of your cases etc though.
Hiya,
Do you have any idea if this would be suitable to make a giant cupcake with?
Hoping to give it ago for my husbands 40th birthday.
Many thanks
Clare
Hi Clare, i’d worry a little with this recipe for a giant cupcake as you have to get the cake out of the mould and with the chopped up After8′s the cake is a bit more sticky than a normal sponge/mud. Tastes absolutely yummy but I think it would stick to the mould and break when you tried to release it. Perhaps try with the mint extract but not the chopped up chocolates? xx