Naqiyah over at NiQi reminded me about this recipe by Nabeela Moola the last time I made mint cuppies (those cuppies were not this recipe but I will never make that mistake again) and in the back of my mind, I thought, I had better try this raving good recipe asap!
How I regret not doing it the first time, because, simply put, no other recipe will ever compare. These cupcakes are the bomb diggady! It’s that nutella hidden in the center….I’m convinced!
and it’s probably the addition of coconut to the batter as well. Too good not to try! So go and bake some cuppies today.
The BEST Choc Mint Cuppies recipe received from Nabeela Moola
The original recipe appears in Creative Cooking by Mariam Jadwat Omar (Jazakallah Tasnim Jadwat)
125gr butter
1 cup sugar
3 eggs
1tsp peppermint essence
1/2 tsp green food colouring
2 1/2 cups cake flour
3 tsp baking powder
Pinch salt
1 cup milk
1 cup dessicated coconut
Nutella – 2 fill cuppies & decorate
Grated peppermint crisp choc to decorate
Method
Line 24 muffin tins with paper cases
Cream butter, sugar, essence & colouring until light & fluffy. Add eggs gradually, beating well after each addition.
Fold in sifted flour, baking powder, salt & coconut. Alternate flour mixture with milk.
Spoon half the batter evenly into 24 paper cases.
Top centre of each cupcake with 1/2tsp nutella.
Spoon remaining batter evenly over the nutella. Bake @ 180 for about 15-20min.
Decorate with nutella & peppermint crisp!
