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Mint Chocolate Cupcakes

A community recipe by

Not tested or verified by Nigella.com

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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-raising 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.

  • 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.
  • To make icing,

  • 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.
  • To make icing,

  • 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.
  • Tell us what you think

    What 5 Others have said

    • 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.

      Posted by delightfullyyours on 10th December 2015
    • 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 :)

      Posted by clarebear187 on 7th August 2015
    • 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!

      Posted by Angelnic on 15th March 2013
    • 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!

      Posted by amy_forster on 20th February 2013
    • 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.

      Posted by bonniebcj on 25th February 2013
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