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Mint Chocolate Chip Cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 10-12 Large Cupcakes
Ingredients
Cakes
- 150g Caster Sugar
- 150g Unsalted Butter (softened)
- 2 Eggs
- 150g Self-Raising Flour
- 2 Tbsp Milk
- 2-3 tsp Peppermint extract/flavouring
- (Optional) Green Food Colouring
- 100g Dark Chocolate cut into small chunks/Chips
Topping
- 150g Caster Sugar
- 150g Unsalted Butter (softened)
- 2 Eggs
- 150g Self-Raising Flour
- 2 Tbsp Milk
- 2-3 tsp Peppermint extract/flavouring
- (Optional) Green Food Colouring
- 100g Dark Chocolate cut into small chunks/Chips
- 150g Unsalted Butter (softened)
- 300g Icing Sugar
- 20-30g Dark Chocolate
Method
- STEP 1Pre-heat Oven to 200°C/400°F/Gas Mark 6, Line a cupcake tin with 12 cupcake cases and set to one side.
- STEP 2In a large bowl or food processor, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time. You may want to add a little of your flour to stop it curdling, as you add the eggs.
- STEP 3Fold in the remaining Flour and mix well before adding the Milk. Add your Green Food Colouring at this point if you want it. Slowly add your Peppermint Extract/Flavouring, start with 2 tsps and add more to taste.
- STEP 4Add your Chocolate chunks/chips and mix well until evenly distributed. Divide evenly between your cases, filling each one around 1/2-2/3 full. Bake in the oven for 15-20 mins. They will brown slightly on top, should be firm to touch and a skewer should come out clean from the centre.
- STEP 5Whilst you let the cakes cool, make the Buttercream icing by beating the Butter and Icing Sugar in a bowl until well mixed and stiff.
- STEP 6Pipe/Spoon your icing onto your cakes (be liberal!) and then grate your remaining dark chocolate over the cakes.