This is an Edmonds recipe that I modified to suit myself
125gms butter – softened but not melted
1 teaspoon vanilla
1/2 cup castor sugar
1 cup plain flour
2 teaspoons baking powder
1/4 cup milk
180gms of dark cooking chocolate
1 Cup icing Sugar
20gms dark cooking chocolate
2 teaspoons mint essence
1 tablespoon melted butter
Cream butter, vanilla and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour and baking powder together. Fold into creamed mixture. Stir in milk. Melt the chocolate in microwave until smooth – fold into the mixture and stir well. Place 12 – 18 cupcake cases in muffin tins. Spoon mix even;y into the paper cases. Bake at 190 degrees celsusis for 15 mins (12 if you have a hot oven) or until cakes spring back when lightly touched. Transfer to a wire rack to cool and when they cool down ice them with the icing.
To make Icing:
Put all ingredients into a bowl and mix – add hot water – just enough to make it to the right consistency – not too runny. To get effect in photo use a piping bag – start from inside and swirl outwards.