Chocolate mint cupcakes

Ingredients:

Cupcakes

• 1 cup premium flour
• 0.5 tsp of soda
• 0.5 tsp salt
• 3/4 cup milk
• 0.5 cup cocoa powder
• 3/4 cup granulated sugar
• 3/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup chopped mint-filled chocolate bars

Glaze

• 165 g unsalted butter, melted
• 1 cup cocoa powder
• 3 cups powdered sugar
• 1.5 cups creamy marshmallows
• 1/4 cup milk
• Nonpareil or coarse sugar, for sprinkling

Preparation:

1. Preheat oven to 175°C and line a 12-cup muffin tin with paper liners.
2. Bake cupcakes:
   
   In a medium bowl, whisk together the flour, baking soda, and salt and set aside. In a small saucepan, heat the milk until hot but not boiling. Pour it over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly.
3. Stir in granulated sugar, vegetable oil, egg, vanilla extract, flour mixture and mints.
4. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake until the tops spring back when lightly pressed, 20-25 minutes. Transfer the cupcakes to a wire rack and let cool completely.
5. Meanwhile, prepare the glaze.:
   
   In a large bowl, beat the melted butter and cocoa powder with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low, add the powdered sugar, marshmallow fluff, and milk, and beat until smooth.
6. Increase mixer speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature to thicken, about 1 hour.
7. Transfer the icing to a pastry bag fitted with a star tip and pipe the icing onto the cupcakes. Sprinkle with nonpareils or coarse sugar.