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!
8oz self-raising flour
2tsp baking powder
8oz caster sugar
4 eggs, beaten
Mint extract – to taste
A box of After 8 mints
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.Share on Facebook