Choc mint cup cakes

Ingredients

125g Butter
1 cup Sugar
3 Eggs
1 tsp Peppermint essence
½ tsp green food colouring
2 ½ cups cake flour
3 tsps Baking Powder
Pinch salt
1 cup milk
1 cup dessicated coconut
Chocolate spread (Nutella to fill and decorate)
Grated peppermint crisp chocolate to decorate.

Method

1. Line 24 muffin tins with paper cases
2. Cream butter, sugar, essence and colouring until light & fluffy
3. Add eggs gradually, beating well after each addition
4. Fold in sifted flour baking powder salt and coconut
5. Spoon half the batter evenly into 24 paper cases.
6. Top centre of each muffin with half a teaspoon chocolate spread
7. Spoon remaining batter evenly over chocolate spread
8. Bake at 180 for about 25 minutes until done
9. Decorate.

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