Peppermint Crisp Cupcakes

Peppermint Crisp Cupcakes
Makes 10
Ingredients:
½ cup cocoa...
1 cup flour
1 tsp baking powder
½ tsp salt
1 egg
½ cup warm water
½ cup buttermilk
¼ cup oil
½ tsp vanilla extract
1 cup soft butter
2.5 cups icing sugar
1 tin caramel (250g)
1 large Peppermint Crisp (100g)
Fresh mint leaves to garnish

Method:
For the cupcakes:
Preheat oven to 180. Sift all dry ingredients into a bowl.
Add wet ingredients, then mix with an electric beater for 3 minutes.
Pour into cupcake liners using a ¼ cup measure.
Bake for 18-20 minutes. Once done, place on a wire rack to cool.

For the icing:
Using an electric beater, add icing sugar to softened butter little by little.
Add two tablespoons of caramel.
Grate Peppermint Crisp and add most of it to the icing, leaving a little aside for garnishing.
Mix thoroughly.

Assembling:
Once the cupcakes have cooled, use a teaspoon to dig out a little hole in the centre of each. Neaten the hole using your thumb.
Give caramel a quick stir and then scoop inside piping bag. Pipe into the hollowed out holes of the cupcakes.
Using another piping bag, ice the cupcakes.
Decorate with remaining Peppermint Crisp and fresh mint leaves.
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