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Recipe By Jaxters

Ref: 682
Heading: Canapes & Nibbles
Cuisine: American
Food Type: Vegetarian
No of Portions: 24
Change no of portions required to :

Ingredients & Prep

   125 g  Caster Sugar
   125 g  Dark chocolate
   75 g  Butter
   65 g  Plain flour
   1 Med egg
   24 Mini cup cake cases
   125 g  Cream cheese
   1 Med egg
   1 tsp  Peppermint essence
   45 g  Caster Sugar
   3 drops  Green food colouring
   sprinkle  Fresh mint leaves


  Step 1
Pre-heat oven 180°C.
  Step 2
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.
  Step 3
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.
  Step 4
Next whisk in the egg then flour then allow to go cold.
  Step 5
Place cake mixture also into a piping bag, fill each mini cup cake case just over halfway up in all the cases.
  Step 6
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.
  Step 7
Place mini cupcakes on a baking sheet & bake for 12 mins or until just firm to the touch, remove & allow to cool.
  Step 8
Place mini cupcakes on a serving plater & sprinkle over fresh mint leaves.

Suggestion & Tips

If you like you can melt some more chocolate & drizzle over the top when cook.
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