Cocoa and Mint Cupcake

As yesterday was Mint Chocolate Day, we decided to experiment with adding mint to our Cocoa Cupcake Preparation.

Here we share the recipe:

INGREDIENTS (for 6 to 8 cupcakes):
- 1 pack of Cacau Fidu Cupcake Preparation 250g
- 25g of fresh mint
- 30ml of vegetable oil
- 170ml of water

PREPARATION:
1. Wash the mints well and place them in a pan with half a glass of water over medium heat.
2. When the mints are cooked, remove from the heat and drain the cooking water into a measuring cup. Fill the glass with cold water up to 170ml.
3. Add the water to the mint again and chop it well with the magic wand or the blender until it becomes a juice. Let cool.
4. Preheat the oven to 170oC.
5. Pour the contents of the preparation package into a bowl and add 30ml of vegetable oil. Stir until you get a sandy-looking mixture.
6. Add the mint juice. Mix with a wire whisk or electric mixer, until obtaining a homogeneous cream with air bubbles.
7. Pour the dough into medium shapes that have been previously greased or lined with paper cupcake molds.
8. Bake for about 15 minutes (cooking time may vary depending on the type and size of the pan and the type of oven used). Check if they are cooked with the help of a toothpick.
9. Remove from the oven and unmold after a few minutes.

Now all you have to do is taste and feel the cocoa flavor with a pleasant hint of mint freshness, which remains even after the last bite.