Chocolate cupcake

200 grams semisweet chocolate

3 sticks butter

2 1/4 cups sugar

8 eggs

1 1/4 cup flour

1/4 cup cocoa powder, unsweetened

1 1/2 Tsp baking powder

pinch of salt

pepperment candy, crushed

Preheat oven 350 F. Line two 12- cups cupcake pan with baking cups. Melt chocolate and butter in a bowl over a pan of simmering water. Once melted, remove from heat.

Stir in sugar. let mixture cool (10 minutes).

transfer mixture to another bowl and beat with electric mixer for 3 minutes.

Add eggs one at a time, mixing for 30 seconds with each addition.

Sift flour, cocoa powder, baking powder and salt into the mixture. Mix well scoop the batter into prepared pans.

Bake for 25 minutes or until toothpick inserted into center comes out clean, cool on a rack.

Frost cupcakes with pepperment frosting garnish with pepperment candy.

Makes 24 cupcakes.

Pepperment Butter Cream Frosting

1 cup (2 sticks) butter

4 cups powdered sugar, sifted

1/4 cup milk

1/8 tsp all-natural pepperment extract

Beat butter until creamy, scraping down the bowl as you go.

Add 3 cups of the sugar, milk and pepperment extract.

Beat until combined. add more powdered sugar, as needed, to get a smooth velvety consistency.

Enjoy!