
Mint Chocolate Chip Cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 cupcakes
Ingredients
Cupcakes
- 125g/4 1/2oz butter, softened
- 125g/4 1/2oz caster sugar
- 2 medium sized eggs
- 125g/4 1/2oz self raising flour
- 1 tsp peppermint flavouring
- 1 tsp green food colouring
- 100g/3 1/2oz plain chocolate drops
Topping
- 125g/4 1/2oz butter, softened
- 125g/4 1/2oz caster sugar
- 2 medium sized eggs
- 125g/4 1/2oz self raising flour
- 1 tsp peppermint flavouring
- 1 tsp green food colouring
- 100g/3 1/2oz plain chocolate drops
- 1 tsp green food colouring
- 1 tsp peppermint flavouring
- 175g/6oz butter
- 350g/12 1/2oz icing sugar
- 1 tsp vanilla escense
- 3 tbsp chocolate sprinkles
Method
- STEP 1Preheat the oven to 190 C (gas mark 5). To make the cupcakes, place the butter and sugar in a bowl and cream until smooth. Whisk the eggs separately, then add to the mixture along with the flour, until everything is mixed together.
- STEP 2Then stir in the chocolate drops. Divide the mixture between 12 standard sized cupcake cases and bake in the oven for 14-16 minutes. Check that the the cakes are firm to the touch, and the move the cakes to a wire rack to cool.
- STEP 3For the topping, cream together the butter and the icing sugar until creamy. Then add the vanilla extract, peppermint flavouring and the green food colouring stir well.
- STEP 4Spread the topping over the cakes evenly using a knife, then scatter the chocolate sprinkles over the top of each cake.