After Eight Cupcakes

For the After Eight Cupcakes, beat the cream soft butter, powdered sugar and cream cheese until fluffy, stir in the mint syrup and chill in the icebox overnight.

For the batter, mix all ingredients except the chocolate. Melt the chocolate and add to the batter. Preheat oven to 180°C / hot air.

Pour batter into muffin tins and bake for 25 minutes. Pour the cream into a piping bag and spread on the cooled cupcakes.

Decorate the After Eight cupcakes with the chocolate sprinkles and serve.

Preparation Tip:

If you don't serve the After Eight Cupcakes right away, you should chill them, otherwise the cream will be too runny.

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