Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with patty cases.
2. In a large mixing bowl, sift the flour, cocoa powders, baking soda, baking powder and then add the sugars – give it a stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is JUST melted. Give it a stir with a fork to eliminate any lumps.
3. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.
4. Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.
5. To make the mint buttercream frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Add the mint extract and continue to beat.
6. Add a tablespoon of milk if needed. The icing should be nice and creamy but thick enough to hold its shape. Add in your green food colouring (optional) until it reaches your desired colour. Pipe the icing onto the cupcakes using a piping bag and a large star tip. Top each cupcake with half a chocolate mint cookie.