Mint Chocolate Cupcakes
A community recipe by annaukNot tested or verified by Nigella.com
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Preheat oven to 160 deg. C. Place 18 paper cases into muffin tins In a bowl sieve flour, baking powder and cocoa. Beat butter and sugar together in another bowl. Add eggs one at a time and beat together. Add flour mixture gradually. Stir in the mint essence and choc chips. Spoon mixture into cases and bake for about 25 mins.
beat icing sugar and butter in a bowl stir in the mint essence, and just enough food colour to turn the icing mint green. Ice the cooled cupcakes and decorate with choc chips or sprinkles.
Preheat oven to 160 deg. C. Place 18 paper cases into muffin tins In a bowl sieve flour, baking powder and cocoa. Beat butter and sugar together in another bowl. Add eggs one at a time and beat together. Add flour mixture gradually. Stir in the mint essence and choc chips. Spoon mixture into cases and bake for about 25 mins.
beat confectioners' sugar and butter in a bowl stir in the mint essence, and just enough food colour to turn the icing mint green. Ice the cooled cupcakes and decorate with choc chips or sprinkles.
Introduction
Like an AERO chocolate in cupcake form!! Delicious..
Like an AERO chocolate in cupcake form!! Delicious..
Ingredients
Serves: 18
Metric
Cups
For the Cupcakes
- 225 grams self-raising flour
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 225 grams caster sugar
- 225 grams unsalted butter
- 4 eggs
- 1 teaspoon peppermint essence
- 100 grams plain chocolate
For the Icing
- 115 grams unsalted butter
- 225 grams icing sugar (sifted)
- 1 teaspoon peppermint essence
- food colouring (green)
- 100 grams plain chocolate chips (or chocolate sprinkles)
For the Cupcakes
- 7⅞ ounces self-rising flour
- 4 tablespoons unsweetened cocoa
- 1 teaspoon baking powder
- 7⅞ ounces superfine sugar
- 7⅞ ounces unsalted butter
- 4 eggs
- 1 teaspoon peppermint essence
- 3½ ounces plain chocolate
For the Icing
- 4 ounces unsalted butter
- 7⅞ ounces confectioners' sugar (sifted)
- 1 teaspoon peppermint essence
- food colouring (green)
- 3½ ounces plain chocolate chips (or chocolate sprinkles)
Method
Mint Chocolate Cupcakes is a community recipe submitted by annauk and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
To make icing,
To make icing,
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Show more commentsThis is my go-to recipe for cupcakes. Even when I change the flavours. The cakes are delicious and have been a hit every time I've made them!!
Thank you for sharing this recipe. It has never failed and I've been repeatedly requested to make them time and again. A beautiful combination and balance of flavours.
Lovely moist cake, however I added to much green food colouring, which made the flavour of the icing not nice, but that was purely my fault, before the flavouring it was delicious :)
I've made these a few times now and made some more last night for a charity bake sale on request!! The taste delicious and are very easy to make!
Very impressed with this recipe - the cakes themselves were light and moist with a slight minty kick which wasn't too overpowering. The icing went well with them too. Very easy to make with a great end result. Thank you!
Made these for a charity fundraising coffee morning and they went down a treat. Completely gorgeous! Cake was light and fluffy, not too much mint but definitely moreish! Will certainly be making again in the future.