Chocolate cupcake with mint cream

The cake is prepared with the addition of cocoa powder, then smeared with a cream with mint extract.

Ingredients

• Butter - 375 g
• Large eggs - 5 pcs.
• Milk - 300 g
• Sugar - 600 g
• Flour - 500 g
• Cocoa powder - 150 g
• Baking powder - 1 tsp
• Salt - 0.5 tsp
• Vanilla extract - 1 tbsp. l.
• For cream:
• Powdered sugar - 300 g
• Butter (softened) - 60 g
• Cocoa powder - 50 g
• Milk - 1 tbsp. l.
• Mint extract - 0.5 tsp.

Directions

1. Turn on the oven to preheat to 180 degrees. Grease a cake tin (with a hole in the middle) with a diameter of 25 cm.
2. In a bowl, mix flour, cocoa, baking powder and salt.
3. In a separate bowl, beat butter, sugar and vanilla extract until creamy. Gradually add eggs, beating well after each.
4. Continuing to beat at low speed, gradually add dry ingredients, alternating them with milk.
5. Pour the batter into the prepared pan and place in the preheated oven. Bake the chocolate cake for 1 hour and 35 minutes (until a clean wooden stick when pierced).
6. Remove the chocolate cake from the oven, run a knife blade between the product and the mold walls, leave to cool for 15 minutes. Then remove the cake from the mold, let it cool completely on the wire rack.
7. Meanwhile, prepare the cream. Beat the butter with a mixer at low speed for a few seconds, and then gradually add the powdered sugar, cocoa powder, milk and mint extract. Brush the cooled chocolate cake with this cream.