Mint Chocolate Fairy Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF) and line a 12-cup muffin tin with paper liners.

   Tip: Ensure the liners are pressed into the corners for easy removal.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

   Tip: This will help prevent lumps from forming.

3. 3

   In a large bowl, using an electric mixer, beat the butter and coconut milk until smooth.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: This will help incorporate air and prevent the mixture from becoming too dense.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   Add the peppermint extract and melted chocolate to the wet ingredients and mix until well combined.

   Tip: Be cautious not to overmix.

7. 7

   Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Avoid overmixing to prevent dense cakes.

8. 8

   Fold in the chopped mint leaves.

   Tip: This will help distribute the flavor and color evenly.

9. 9

   Divide the batter evenly among the muffin cups.

   Tip: Use a spatula or spoon to create a smooth, rounded surface.

10. 10

    Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

    Tip: Let the cakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.