• Preheat oven to 180°C (350°F) and line a 12 piece muffin tray.

Cupcakes;

• Mix the cocoa and boiling water together until the cocoa has dissolved. Place in the fridge to cool.
• Cream the butter and sugar together.
• Add eggs one at a time, beating well after each addition.
• Mix the flour, baking soda and baking powder together.
• With the mixer on, add a ⅓ of the flour mixture to the butter mixture. Then add a ⅓ of the cocoa mixture. Continue alternating between the two, always beginning and ending with flour mixture. Stir in the vanilla extract.
• Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
• Place them on a tray to cool completely.

Mint Chocolate Ganache;

• Place the chocolate and cream in a saucepan and melt together over a low heat.
• Add in 1 teaspoon of the peppermint extract and taste.
• Add more if you like more peppermint.
• Leave to cool while you make the frosting.

Mint Chocolate Frosting;

• Beat the softened butter until creamy.
• Add cocoa, peppermint extract and cream or milk and beat.
• Slowly add the icing sugar as the beaters are going. If the mixture is too stiff add a bit more cream until it is the right consistency.
• Fill each cupcake with the mint dark chocolate ganache and pipe the frosting on in any design you wish.