Instructions: Preheat oven to 180C/350F/4. Line 20 deep muffin or bun tin with paper cases.

Sift together flour, bicarbonate of soda, salt and cocoa powder.

In another large bowl, using an electric mixer, beat the butter and sugar until light and creamy, about 5 mins. Add eggs, 1 at a time, beating well after each addition, then beat in the mint essence.

On low speed, beat in flour and cocoa mixture alternately with the milk just until blended. Spoon into paper cases, filling each tin about 3/4 full.

Bake for 12-15 mins, until a fine skewer comes out clean; do not overbake.

Cool in the tins on a wire rack for 5 mins, remove the cakes to wire rack to cool completely.

Meanwhile, prepare the glaze. In a saucepan over low heat, melt the chocolate and butter, stirring until smooth. Remvoe from heat and stir in mint essence. Cool until spreadable, then spread on top of each cake.

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