Peppermint Chocolate Cupcakes

I went to the gym today.

Partly because I lack restraint around food, partly because I have a gym membership till July next year, and mostly because all of my friends are doing it. So I came up with a brilliant plan to get up early on Monday and go to the gym..

I devour cupcakes

 ..Which didn't really eventuate. So I tried again today and managed to drag my sleepy self out of bed at 5:30am at the sound of Jason's encouraging words -"Come on, babe, you've been talking about this for days. You need to try it at least once!"

I also devour mint bubbly chocolate

And now I have "jelly legs" which makes it incredibly difficult to climb up (or down) stairs but boy, does it feel like I've accomplished something. All to eat these delicious peppermint cupcakes..
 

..They are very yummy though

So the plan for the next year (or until my membership runs out, at least) is to make time for the gym so I can continue to munch on goodies and not feel too guilty about it -if all those other working folk can do it, I can too!

To get the red stripes

In the mean time, you should try these beautiful, fluffy cupcakes. They are ridiculously moreish and the peppermintiness makes them perfect for the holidays!


Also, does anyone appreciate my attempt at food photography (refer to picture below)? Any tips for a wannabe hobby food photographer/stylist?


Peppermint Chocolate Cupcakes

Cupcake Ingredients:
1 3/4 cups plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 Tablespoon cocoa powder
3/4 cups caster sugar
half a block of Cadbury's Mint Bubbly for the mixture, roughly chopped
6 squares of Cadbury's Mint Bubbly for topping, roughly chopped
1 cup milk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoon vanilla paste


Peppermint Icing
1/2 cup cream cheese, softened
2 Tablespoon margarine
2 cups icing sugar
1 teaspoon peppermint essence 
1/2 teaspoon vanilla paste




Method:
1. Preheat the oven to 200°C
2. Place all your dry ingredients and the first batch of chocolate into a bowl and combine
3. Pour the liquid ingredients into a measuring jug and mix together
4. Mix the wet and dry ingredients together and spoon into a lined cupcake pan. Fill these about half way up
5. Divide the second batch of chocolate among the cupcakes and sprinkle on top.
6. Bake for about 20 minutes.


Icing:
7. Place margarine and cream cheese in a bowl and combine thoroughly
8. Add icing sugar and continue mixing
9. Add peppermint essence and vanilla paste
10. Continue to mix until a nice piping consistency. You may need to add some more icing sugar


Note: 
1. To get the red stripes, paint the sides of your piping bag/gun with some vertical stripes (with red food colouring) before filling it up with icing.
2. I also used some crushed candy canes as a cute topping