Chocolate mudcake muffins with a hint of peppermint

With avocado in the icing and a hint of peppermint extract, these rich muffins combine traditional and non-traditional.
Adapted from this recipe on
Makes 12 small or 6 large muffins.
Original post (with pictures) here.

For the muffins:

125g butter or margarine, roughly chopped
100g dark chocolate, chopped
1/2 cup hot water
1 tsp peppermint extract
1/4 cup milk
1 cup brown sugar
2/3 cup plain flour
1/4 cup self-raising flour
2 tbsp good-quality cocoa powder
1 egg

For the icing:
1 medium avocado
1/3 cup good-quality cocoa powder
250g icing sugar
Few drops of peppermint essence

1. Preheat oven to 160'C and prepare a 12-pan muffin tray (or a 6-pan tray if you're making large muffins).
2. In a heat-proof bowl, combine the butter, chocolate, hot water, and milk. Heat over a medium saucepan on low heat, or in the microwave, until the ingredients have melted and the mixture is smooth. I used the microwave on 50% power and it took about 2 minutes, in 30 second bursts.
3. Remove the chocolate mixture from the heat and add the peppermint essence and brown sugar. Stir to combine and set aside to cool slightly.
4. In a separate bowl, whisk the egg and add the flours and cocoa powder. Add the melted chocolate mixture to this bowl and mix with a hand whisk until ingredients are combined.
5. Divide the mixture across the prepared muffin pans and bake for 15 - 20 minutes, until the muffins are cooked through. Transfer to a wire rack to cool completely.
6. When the muffins are cool, prepare the icing by combining the avocado, cocoa and icing sugar in a food processor or with an electric beater. Mix until smooth and the avocado is fully processed.