Mint Chocolate Cupcakes
INGREDIENTS
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Mint Chocolate Chip Cupcakes
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– 150g Unsalted Butter/Stork
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– 150g Light Brown Sugar
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– 3 Medium Eggs
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– 125g Self Raising Flour
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– 25g Cocoa Powder
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– 1tsp Peppermint Essence
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– 1tsp Vanilla Extract
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– 100g-150g Dark Chocolate Chips
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Mint Buttercream
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– 150g Butter, room temperature
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– 300g Icing Sugar
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– 1-2tsp Peppermint Essence
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– Green Progel Colouring
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– Sprinkles
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– Mint Aero Bubbles
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