A family favourite with the delightful twist of Rivermint! This herb is perfect with rich chocolate providing fresh mintiness but also a unique intensity of flavour that makes your taste buds sit up and sing.Suitable for kids of all ages!
Makes approx. 20 standard sized cupcakes
Ingredients
1 1/2 cups (375g) firmly packed brown sugar
1 2/3 cups (250g) plain flour
1 cup (100g) Dutch cocoa powder
1 1/2 tsp baking powder
1 tsp bicarb soda
2 tsp Rivermint
200ml boiling water
200g sour cream
100ml vegetable oil
4 large eggs, at room temperature
Top with
We’ve used a simple whipped cream and raspberries but chocolate buttercream would also be lovely
Preheat oven to 180°C/160°C fan-forced. Line 20 holes of 2 x 12-hole, 1/3-cup (80ml) capacity muffin pans with paper liners.
Whisk the sugar, flour, cocoa, baking powder, bicarb and 1 tsp fine salt in a large bowl to ensure there are no lumps.
In a large jug, add the boiling water, then add the sour cream, oil and eggs and whisk until thoroughly combined. Make a well in the centre of the dry ingredients and pour in the egg mixture. Whisk until just combined (do not overmix).
Fill prepared pans evenly with batter and bake for 20-25 minutes until tops spring back when pressed lightly and when a skewer inserted at centre comes out clean. Stand in pans for 3 minutes, then transfer to a wire rack to cool completely.
When the cupcakes have completely cooled and are ready to serve, cut a small circle out of the top of each cake and reserve. Place a spoon of whipped cream in each hole made by the removal of the cake circle. Cut the cake circles in half and place the straight sides back to back and upright in the cream to form butterfly wings. Place a ripe raspberry or two under each wing and serve.