Individual Peppermint Cakes

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 muffin cups or place paper cases in a 12 hole muffin tin.

Sift the flour, baking powder and bicarbonate of soda into a mixing bowl. Add the sugar and chocolate chips.

Whisk together the oil, buttermilk and eggs until combined.

Pour into the dry ingredients and gently stir together until just combined. If the mixture is too stiff, stir in a little more buttermilk.

Spoon into the muffin cups. Bake for about 25 minutes until risen and firm. Place on a wire rack to cool completely.

For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool.

Beat the butter until very soft. Sift in the icing sugar and salt and beat until smooth.

Whisk in the cream and peppermint extract until blended. Stir in the cooled chocolate and a little food colouring, beating well until smooth. The mixture should be stiff enough to pipe. Beat in more icing sugar if necessary.