Candy cane cupcakes

Step 1

Preheat oven to 180C. Line a 12 x 1/3-cup (80ml) muffin pans with paper cases.

Step 2

Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, cocoa powder and milk, in alternating batches. Stir to combine. Divide evenly among paper cases.

Step 3

Bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Set aside to cool.

Step 4

To make the peppermint buttercream, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar and milk, in alternating batches, until well combined. Add the melted chocolate and beat to combine. Add the peppermint essence and beat to combine.

Step 5

Spoon the buttercream into a piping bag fitted with a 2cm fluted nozzle. Pipe buttercream over each cupcake. Sprinkle with red or green sprinkles and decorate with mini candy canes.