Method

Pre-heat oven 180°C.

In a bowl put in the cream cheese, egg, sugar, mint essence & green colouring, mix well with an electric hand mixer, then place mixture into a piping bag with a 5mm nozzle then set aside.

Next make cake mixture by breaking chocolate into a bowl then add butter & sugar, place bowl over simmering water in a saucepan not deep enough to touch the bottom of the bowl, melt & mix stirring all the time until the chocolate has melted, remove bowl from the heat & set aside to cool for 15 mins.

Next whisk in the egg then flour then allow to go cold.

Place cake mixture also into a piping bag, fill each mini cup cake case just over halfway up in all the cases.

Next poke the nozzle for the filling piping bag into the centre of the cake mixture & squeeze to fill 3/4 of the way up the side of the case in each one.

Place mini cupcakes on a baking sheet & bake for 12 mins or until just firm to the touch, remove & allow to cool.

Place mini cupcakes on a serving plater & sprinkle over fresh mint leaves.