why make this recipe
Mint Chocolate Cupcakes are a delightful treat that combines rich chocolate with a refreshing mint flavor. They are perfect for any occasion, from birthday parties to casual gatherings. The soft, moist cupcake paired with creamy mint buttercream brings joy to every bite. Plus, they’re visually appealing, making them a favorite among both kids and adults.
how to make Mint Chocolate Cupcakes
Ingredients :
- 150 g unsalted butter, room temp
- 150 g light brown sugar
- 3 medium eggs
- 125 g self-raising flour
- 25 g cocoa powder
- 1 tsp peppermint essence
- 1 tsp vanilla extract
- 150 g dark chocolate chips
- 150 g unsalted butter, room temp (for buttercream)
- 300 g icing sugar
- 1-2 tsp peppermint essence (for buttercream)
- Progel green colouring
- Sprinkles
- Mint Aero Bubbles
Directions :
- Preheat your oven to 180C/160C fan and line a tray with 12 regular baking cups.
- In a stand mixer, beat together the unsalted butter and light brown sugar until light and fluffy (about 3-4 minutes).
- Add the self-raising flour, cocoa powder, and medium eggs, along with the peppermint essence and vanilla extract. Mix again, but be sure not to overmix.
- Fold in the chocolate chips and pour the batter into the cupcake cases.
- Bake for 15-20 minutes until cooked through. Leave them to cool.
- For the buttercream, beat the room-temperature butter until smooth (around 3-4 minutes).
- Gradually add the icing sugar until combined, then mix in the peppermint essence and Progel green food colouring. Beat until smooth and fluffy (about 5-8 minutes).
- Pipe the buttercream onto your cupcakes and decorate with Mint Aero Bubbles and sprinkles. Enjoy!
how to serve Mint Chocolate Cupcakes
These cupcakes are best served fresh, but you can keep them for later. They’re perfect for birthday celebrations, tea parties, or just as a sweet treat after dinner. You can present them on a lovely platter, adding some mint leaves for decoration to enhance their look.
how to store Mint Chocolate Cupcakes
To store your Mint Chocolate Cupcakes, keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can store them in the fridge for up to a week. For added freshness, you might want to freeze them. Just ensure to wrap them well to avoid freezer burn.
tips to make Mint Chocolate Cupcakes
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter to keep the cupcakes soft.
- Taste your buttercream before piping; you can adjust the peppermint essence based on your preference.
- Decorate with extra chocolate chips or crushed mint candies for a fun twist.
variation (if any)
For a different flavor, you can try adding orange zest for a chocolate-orange cupcake or use white chocolate instead of dark chocolate chips. You might also use different kinds of sprinkles to match the occasion.
FAQs
Can I use regular chocolate instead of dark chocolate chips?
Yes, you can use milk chocolate chips if you prefer a sweeter taste.
Can I make these cupcakes gluten-free?
Absolutely! Simply replace the self-raising flour with a gluten-free flour blend.
What can I use instead of Progel green food coloring?
You can use any food coloring you have on hand. If you prefer a natural option, you could use spinach powder, but it may change the flavor slightly.
Mint Chocolate Cupcakes
Ingredients
Method
- Preheat your oven to 180C/160C fan and line a tray with 12 regular baking cups.
- In a stand mixer, beat together the unsalted butter and light brown sugar until light and fluffy (about 3-4 minutes).
- Add the self-raising flour, cocoa powder, and medium eggs, along with the peppermint essence and vanilla extract. Mix again, but be sure not to overmix.
- Fold in the chocolate chips and pour the batter into the cupcake cases.
- Bake for 15-20 minutes until cooked through. Leave them to cool.
- For the buttercream, beat the room-temperature butter until smooth (around 3-4 minutes).
- Gradually add the icing sugar until combined, then mix in the peppermint essence and Progel green food colouring. Beat until smooth and fluffy (about 5-8 minutes).
- Pipe the buttercream onto your cupcakes and decorate with Mint Aero Bubbles and sprinkles. Enjoy!