Chocolate Raspberry Mint Cupcakes - Recipe

1 box El Peto gluten free chocolate cake mix, divided in half
2 eggs
1/3 cup butter, softened
1/3 cup water
1 tsp. mint extract
1/2 cup raspberry chocolate, finely chopped

1. Preheat the oven to 350F. In a large bowl, beat cake mix (1/2 of box) eggs, butter, water and mint extract with an electric mixer on low-medium speed for 2-3 minutes. Fold in the chopped chocolate with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the frosting:
1/4 cup unsalted butter, softened
2 cups confectioners/icing sugar
1/4 cup seedless raspberry jam
raspberries and mint leaves, if desired
2. In a small-med bowl, beat butter and icing sugar with an electric mixer on low-medium speed until smooth and creamy. Beat in the raspberry jam on low speed until well combined. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a mint leaf and a raspberry, if desired.

Makes approximately 12 cupcakes

Mint Chocolate Chip Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
1 cup confectioners/icing sugar
1 cup unsalted butter, softened
4 eggs
1 tsp. peppermint extract
1/2 cup mini chocolate chips

1. Preheat the oven to 325F. In a medium bowl stir together flour, cocoa and baking powder with a whisk. In a large bowl, beat the icing sugar and butter with an electric mixer on low-med speed until smooth. Add the eggs one at a time beating well between each egg addition. Add the flour mixture slowly, while beating on low speed until well combined. Stir in the peppermint extract and chocolate chips with a whisk until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 5 minutes. Remove cupcakes from pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/3 cup unsalted butter, softened
2 cups confectioners/icing sugar
1 tsp. peppermint extract
green food colouring (if desired)
1/2 cup mini chocolate chips

2. In a medium bowl, beat the butter and icing sugar with an electric mixer on low-medium speed until smooth and creamy. Stir in the peppermint extract and a few drops of green food colouring, until the peppermint is evenly dispersed and the icing is a minty green. Frost each cupcake with a beveled spatula or piping bag. Sprinkle each cupcake with a few chocolate chips.

Makes approximately 18 cupcakes