Step 1: Preheat the oven to 190°C (170°C Fan, 375°F, Gas Mark 5). Line 10 cup cake tins with brown Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the Vanilla Extract.
Step 2: Gradually whisk in the eggs, then sift the flour, cocoa and Baking Powder on top. Add the Chocolate Chips and using a large metal spoon, carefully fold the dry ingredients into the eggy mixture.
Step 3: Spoon into the Cupcake Cases and bake on the middle shelf of the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
Step 4: For the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder to make a smooth, creamy icing. Add American Peppermint Extract to taste.
Step 5: Transfer to a piping bag fitted with a 1cm (1/2inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with Polka Dots before serving.
|Per Serving||Per 100 g / ml|
|Fat||40.39 g||22.69 g|
|Carbohydrate||48.14 g||27.04 g|
|Protein||22.85 g||12.83 g|
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