Mint Chocolate Cupcakes!
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Minty & delicious chocolate chip cupcakes, topped with a mint buttercream and mint aero bubbles make seriously yummy mint chocolate cupcakes!
Chocolate and mint
I have aaaaalways loved chocolate, and cupcakes, and minty things… so this combination seemed perfect – and it definitely was! I love using mint in buttercream and in sponge mixes as it makes it a subtle yet perfect amount of flavour and the extra crunch of the chocolate chips is seriously delicious.
Whilst we are talking all things chocolate and minty – I went a little mad with some mint aero but my word, the minty chocolately delightness that has been created is just too good. First I started with a mint aero cheesecake and then some mint aero NYC cookies. However, you will also find some mint aero rocky road, mint aero brownies and some mint aero fudge – see, only went a ‘little’ mad.
Requests
This is another request made by my facebook followers, and I am so glad that it was asked for – I love love love these cupcakes and I hope they go down well with you guys too! Somebody asks for a recipe, I have to comply right?! Right? Well I have definitely complied with the minty chocolate brief here.
Cupcakes
Cupcakes are those treats that satisfy my need for cake perfectly. I admit that mint and chocolate is more of a wintery and christmassy combination, but I like this sort of thing anytime of the year – just because its July doesn’t mean you can’t enjoy something cosy!
Sponge
The chocolate chip sponge with the added peppermint essence is the perfect flavour combination, especially with the addition of dark chocolate chips too. It makes the cupcakes even more indulgent but also adds a lovely texture to the bake to marry with the flavour perfectly!
Buttercream
For my mint aero cupcakes buttercream, you must use BLOCK BUTTER – I can not shout this enough! I also added some peppermint essence to my buttercream as I love tasting the mint in every bite of cupcake. If this is too much for you though you can always leave it out. I also coloured my buttercream a minty green colour as I was sticking to a theme here!
Decoration
As always, make the bake you own and add whatever decoration you wish! I use some Mint Aero bubbles along with some chocolate sprinkles. I also crushed some of the Mint Aero bubbles to create some dusting for my cupcakes and even more minty goodness!
You can leave the decoration plain or go all out with drizzle, chocolate and more – it really is up to you! I hope you enjoy these cupcakes as much as I did – they really are delicious!
Recipe updated May 2017! Only difference is using light brown sugar in the sponge, dark chocolate chips, and changing the decoration ever so slightly!
Mint Chocolate Cupcakes!
Ingredients
Mint Chocolate Chip Cupcakes
- 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
Mint Buttercream
- 150 g unsalted butter room temp
- 300 g icing sugar
- 1-2 tsp peppermint essence
- Progel 'green' colouring
- Sprinkles
- Mint Aero Bubbles
Instructions
Cupcakes
- With a stand mixer, beat together the unsalted butter and light brown sugar until light and fluffy – I do this for 3-4 minutes so its super smooth and light as this makes it a moist recipe, and very light too!
- Add the self-raising flour, cocoa powder, medium eggs, peppermint essence and vanilla extract and beat again - try not to over mix though as it'll make the cupcakes not so light & fluffy.
- Fold through the chocolate chips and pour into the cupcake cases (I use an ice cream scoop so its even across all of the cupcakes!)
- Bake in the oven for 15-20 minutes until cooked through
- Once baked leave to cool
Buttercream
- Beat the butter until smooth and supple for 3-4 minutes
- Gradually add the icing sugar until buttercream is formed
- Add the peppermint essence and Progel green food colouring to the colour you want and beat for at least 5-8 minutes or so until its smooth and fluffy
Decoration
- Pipe onto your cupcakes with your favourite nozzle – I used a 2d closed star piping tip – definitely one of my favourites!
- Add on some Mint Aero Bubbles and some of your favourite sprinkles
- ENJOY!
Notes
I used Regular Baking Cups from Iced Jems for my baking cases!
I used a 2d Closed Star Piping Tip for the decorating!
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J x
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These cupcakes were absolutely perfect! The recipe is very easy to follow. The sponge recipe is great- my new go-to for chocolate cupcakes! Thanks for sharing
can’t wait to make these for the Halloween party this weekend. do I just double the ingredients if I want to make 24?
Hiya! Yes absolutely, enjoy! x
Hi Jane,
I love all your recipes and this one has to be my favourite! Anyway, I would like to add a filling and wondered what would be best. I was thinking a mint areo ball, a Cadbury’s mint finger or the icing. Please let me know which would be best or if another option would be better.
Thanks!
Hiya! You could give anything a go – or try adding mint extract to a chocolate spread! Hope this helps! x
I have made these many times. They are absolutely delicious. If I were to make them vegan. How much oil would I use instead of eggs please? X
Hiya! Take a look at my Vegan Chocolate Orange cupcake recipe – just swap the orange for mint! Hope this helps! x
Sounds lush – If I were to add mint aero balls in the batter to bake – shall I freeze them first? Also if I wanted to make these eggless how do I substitute the egg pls?
I made mint chocolate cupcakes very late and frosted for the next day. Absolutely DEVINE! 💕 Moist and light. I used smaller semi sweet chocolate drops 110g and used the Foodie Flavours Peppermint Extract. Approximately 16 droplets in both sponge and buttercream perfect amount. The amount of buttercream was perfect for a good sized swirl not piped too high. They were full of deliciousness!👩🍳😋. Thank you for sharing Jane. Can you do a Christmas cake cupcake and video? 👌
You are right, these are divine!
Can I halve this recipe please to make 12?
The recipe already makes 12..!
Hi honey. Just wanted to let you know that there’s a typo in Step 5 to make the buttercream. It reads Beat the icing sugar instead of Beat the butter. I’m making these tomorrow BTW.
Do you use a muffin baking tray to make these? Could you leave a link for the tray?
For the baking cups you just use a flat tray – but otherwise I usually use a muffin/large cupcake tray for regular cases!
Hiya love these cupcakes thank you! Do you know when the cupcake cups will be available again form iced gems?
I’m afraid I can’t help with that, sorry!
I have just made these and they tastes amazing!!!! They only thing is sometimes on some of the cupcakes the casing comes away from the sponge? I have just used normal muffin cases and not the cups? Do you know why this is?
That can happen sometimes due to the cupcakes not being baked for long enough so the moisture makes them come away, or because the cases are poor quality! xx
Yes that makes sense I’ll look out for this next time! Thank you!!
Hi!!! Look amazing… trying them this weekend… could you put a couple of the mint aero balls or bits or bits of mint aero bar (frozen beforehand) in the sponge mix instead of chocolate chips?
Thank you!!
Hey! You can, but aero tends to melt a bit more than chips I find sometimes, but it should be fine!!
Amazing -thank you!! Will let you know how I get on and tag you on Insta if it works 😂😂
Take care x
Can I ask how you work out how and why you alter your sponge recipes, they differ on a lot of your cupcakes?
They differ because I like to show lots of different ways of making things – also it can depend on flavour, egg size, etc!