Mint Choc Chip Cupcakes

Fresh, seasonal and seriously tasty these cakes are sure to not disappoint. Having taken inspiration from one of my favourite ice cream flavours - I set about creating my own unique twist in cake form.

The results were great and I am excited to share with you how to make them for yourself.

INGREDIENTS

For the cakes

- 225g Butter (softened)

- 225g Caster sugar

- 4 Large eggs

- 1tsp Vanilla extract

- 2tsp Baking powder

- 170g Self-raising flour

- 60g Cocoa powder

For the icing

- 240g Butter (softened)

- 500g Icing sugar (sifted)

- 1.5tsp Peppermint extract

- 1tbsp Milk (if required)

- 30g Dark chocolate (very finely chopped)

You will also need: - 12-15 muffin cases

- One large piping bag with your preferred nozzle - I use an open star tip.

METHOD

- To make the cakes, line a muffin tray with cases and preheat your oven to 160 degrees (fan).

- Cream the butter and sugar in a bowl, until light and fluffy.

- Add in your eggs, vanilla, flour, baking powder and cocoa to your mixture and combine fully.

- Divide the mixture into your muffin cases using a tablespoon and bake for around 15 - 20 minutes.

- Remove from the oven and allow to cool completely before icing.

- Prepare the icing by beating together the icing sugar and butter.

- Once combined add your peppermint extract and milk to create a smooth buttercream.

- Fold in your finely chopped chocolate (small pieces are key as too large and they risk getting stuck in the piping nozzle).

- Place icing into a piping bag.

- Pipe icing in any desired pattern on top of each cupcake and serve.

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