Preheat oven to 350° F.
Line cupcake pan with 12 paper liners.
Sift together flour, baking powder, cocoa powder, salt and
loose tea in a bowl.
In a microwave safe bowl add the oil and chocolate
chips. Microwave on high for 15 seconds,
stir, microwave another 15 seconds, then continue to stir until all the
chocolate chips have melted, set aside to cool.
In a separate bowl combine butter and sugar, beat on medium
speed for 2 minutes or until pale and fluffy. Add eggs one at a time, beating
well after each addition, stir in melted chocolate. With the mixer on low speed, add in a bit of
the flour mixture and then half of the milk, alternating additions until well blended.
Portion batter into baking cups, filling each ¾ full. Bake
for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and transfer to a cooling rack. Cool completely prior to
To make the cream cheese frosting, beat
the butter until light and fluffy, add in the cream cheese and continue to beat
until smooth, slowly add the icing sugar and peppermint extract. Do not over beat, just until it is smooth and
holds it shape, add additional icing sugar if needed. Fill a piping bag fitted
with your favourite decorating tip and swirl the top of each cupcake. Best eaten same
day or within three days. Store leftovers
in the fridge in an airtight container; allow to come to room temperature
**TIP** You can try adding a couple drops
of green food colouring in frosting for more colourful cupcakes!