After Eight Cupcakes

Chocolate Cupcakes (makes 16)
(from Donal Skehan)
175g self raising flour
2 tbsp cocoa powder
1 tsp bicarbonate soda
150g caster sugar
2 eggs, beaten
150 ml sunflower oil
150 ml milk
2 tbsp golden syrup

Pre-heat oven to 180ºC and line a cupcake tin with cases. Sieve the flour, cocoa and bicarb into a bowl. Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth and fill your cupcake cases. This is runny mixture so only fill your cases halfway up. Bake for about 20 minutes. Remove from oven, leave to cool before turning out onto a cooling rack.

Peppermint Buttercream
150g unsalted butter, softened
225g icing sugar
2 tbsp hot water
1-2 tsp peppermint essence
Green food colouring

Beat butter until light and fluffy. Gradually add in the icing sugar and hot water in two batches. Add peppermint and colouring. 

You will also need:
After Eights

Spread buttercream over cooled cupcakes. Top with half an After Eight.