Microwave Mint Chocolate Cupcakes

Whenever I go shoping these days I end up looking for things that I can use in baking and also browse for new cutlery to present the food! Few weeks ago I had been to Big Bazaar and found these cute cupcake moulds made out of Sillicon. I quickly put that in the shopping basket as soon as I read that I could use them in microwave as well. I was restless to use them ever since I bought and found this mint chocolate cupcake recipe in one of the recipe books which was compiled by the ladies of Bethel Baptist Church. There are a lot of tried and tested recipes contributed by the ladies who are excellent cooks, loving moms and wives! Will post more recipes as and when I try them out!

The first batch turned out dry and hard becasue I didn't realize that baking takes less time in sillicon molds. So you don't have to bake it for too long when using sillicon molds. Just about 5 minutes and its done!  Here are the cupcakes in red sillicon molds!

Ingredients for Cupcake:

• 2 cups all purpose flour/Maida
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetned cocoa powder
• 3/4 cup butter/oil
• 1 1/2 cup granulated sugar
• 3 large eggs
• 1 cup milk
• 1 tsp peppermint extract

Ingredients for Frosting:

• 100 grams Sweet/semi-sweet chocolate
• 4 tablespoon unsalted butter
• 1 teaspoon peppermint extract

Method:

1. Sift flour, baking soda, salt, and cocoa and set aside
2. Cream butter and sugar until light, for about 5 minutes.
3. Add eggs one at a time, beat well after each addition.
4. Beat in peppermint extract
5. Slowly blend in flour mixture alternating with milk until blended
6. Spoon batter into greased Sillicon molds or paper liners upto 3/4 full
7. Microwave under 60% or 460W power for 5-6 minutes or bake in preheated oven to 350 degress for 12-15 minutes or until toothpick inserted comes out clean. Do not over bake or it will turn out dry and hard.
8. Cool on wire rack. If you are using sillicon molds let it cool in it becasue it continues to bake even after removing from oven

For Frosting:

Melt chocolate and butter in a medium saucepan over low heat and stir until smooth. Remove saucepan from heat and stir in peppermint extract. Cool until spreadable. 

Since I didn't have chocolate in stock, quickly made a thick chocolate sauce using cocoa powder, butter, sugar and milk for the topping without following any  measurements before cupcakes would vanish without posing for pictures :)

 

Points to Ponder:

The wise woman builds her home, but with her own hands the foolish one tears hers down.                                                                                                            

                                                                                      Proverbs 14:1  (NIV Bible)