Makes 24-30

450g cake flour

10ml baking powder

100g cocoa

300g margarine

600g castor sugar

6 eggs

10ml peppermint essence

500ml milk


300g peppermint chocolate, chopped into small pieces

15g margarine

5ml peppermint essence

3 Peppermint Crisp chocolates, grated

Preheat oven to 180°C.

Line muffin pans with 24-30 paper cupcake cases.

Sift flour, baking powder and cocoa together, and set aside.

In a large bowl, beat margarine and sugar with hand-held electric mixer for about 5 minutes until light and creamy.

Add eggs one at a time, beating after each addition, and adding a small amount of flour mixture if egg mixture looks like it will curdle.

Beat in peppermint essence until thoroughly mixed.

With the mixer on low speed, beat in the flour mixture alternating with the milk until just blended.

Spoon cake mix into the paper cases to three-quarters full and bake for 12-15 minutes, until skewer inserted in the centre comes out clean.

Remove from oven and cool cupcakes on a wire rack.

CHOC MINT TOPPING: In a small saucepan, melt chocolate and margarine over low heat, stirring until smooth.

Remove from heat,stir in essence. Cool choc mixture and spread on cupcakes. Sprinkle liberally with grated peppermint crisp. Allow to set.