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Mint Chocolate Cupcakes

Deliciously rich chocolate cupcakes infused with refreshing mint flavor, topped with creamy mint buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake 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
Buttercream Ingredients
  • 150 g unsalted butter, room temp
  • 300 g icing sugar
  • 1-2 tsp peppermint essence for buttercream
  • Progel green colouring
  • Sprinkles
  • Mint Aero Bubbles

Method
 

Preparation
  1. Preheat your oven to 180C/160C fan and line a tray with 12 regular baking cups.
  2. In a stand mixer, beat together the unsalted butter and light brown sugar until light and fluffy (about 3-4 minutes).
  3. 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.
  4. Fold in the chocolate chips and pour the batter into the cupcake cases.
Baking
  1. Bake for 15-20 minutes until cooked through. Leave them to cool.
Buttercream Preparation
  1. For the buttercream, beat the room-temperature butter until smooth (around 3-4 minutes).
  2. 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).
Decoration
  1. Pipe the buttercream onto your cupcakes and decorate with Mint Aero Bubbles and sprinkles. Enjoy!

Notes

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.