I had the recipe in mind, I was going to use my favourite victoria sandwich recipe but with cocoa powder and chocolate chunks and then my favorite buttercream but adapted to be mint chocolate. Pretty simple I thought. I made the cakes no problem but then came the time to make the buttercream, I had the butter and half the icing sugar mixed nicley when my whisk suddenly stopped.
Verdict? Having very painful, dead arms for over 4 days afterwards was totally worth it.
100g caster sugar
75g self raising flour
25g cocoa powder
100g milk chocolate, roughly chopped
1 or 2 tbsp milk (its upto you how much, but generally if the mix is quite thick then add a spoonful or two)
For the mint chocolate buttercream:
150g icing sugar
40g cocoa powder
2 tbsp milk
1 tsp peppermint essence (roughly)
1. Cream the margarine and sugar together until light and fluffly.
2. Add one egg and a spoonful of flour, beat until just combined. Repeat with the second egg.
3. Fold in the rest of the flour and cocoa powder, one spoonful at a time until you have a little bit of flour left.
4. Fold in the milk and finally the last of the flour until it has just combined.
5. Add in the chocolate chucks and stir as little as possible to mix them in.
6. Spoon the mixture into muffin cases until 3/4 full.
7. Cook on 180c for about 15 to 20 minutes until a cocktail stick inserted comes out clean (bar any melted chocolate). Put on wire rack to cool.
8. Now to make the buttercream. Beat the butter until it is nice and soft and fluffy, then slowly add the icing sugar.
9. Add about half the cocoa powder and beat, then put in a spoonful of milk and mix. Repeat with the remaining cocoa powder and milk.
10. Add the peppermint essence a few drops at a time. Keep tasting until you are happy with the flavour.