Mint Choc Chip Cupcakes! | Blogmas Day 21
Mint chocolate at Christmas is a bit of a tradition in my family. We usually have a box or two of After Eights, Matchmakers and Elizabeth Shaw mint crisps. So I thought why not combine the minty, chocolatey yumminess with cupcakes?? Plus, what would Blogmas be without a little festive baking??
For these cupcakes, I made chocolate sponge with a yummy peppermint buttercream, and decorated with dark choc chips and half an Elizabeth Shaw mint crisp. You can always change this if you prefer milk or white chocolate.
I bought the cupcake casings and decorations in a set from Poundland for, you guessed it, a £1!
I took inspiration from Little Sweet Baker for the sponge and Jane’s Patisserie for the buttercream
I would say this recipe makes between 12-14 cupcakes. Prep time was around 15 minutes, baking time 15-18 minutes, and decorating another 10 minutes, so I’d say about 45-50 mins in total.
Ingredients:
Cupcakes:
- ½ cup cocoa powder (I used Tesco cocoa powder)
- 1 cup self-raising flour
- 1 cup granulated sugar
- ½ tsp salt
- 2 large eggs, room temperature
- ½ cup buttermilk
- ½ cup warm water
- 2 tbsp vegetable oil
- 1 tsp vanilla
- Choc chips can be added in the cake mix for an extra chocolatey taste
Mint Buttercream
- 150g Butter
- 300g Icing Sugar
- 1-2tsp American Peppermint Essence
- 3tsp Green Food Colouring
- Dark Chocolate Chips
- Elizabeth Shaw Mint Crisps
Instructions:
1. Preheat your oven to gas mark 5/ 190C and line 2 muffin trays with 14 cupcake cases.
2. Place all the dry ingredients together in a large bowl and whisk until they’re mixed evenly.
3. Add in all the wet ingredients and whisk together until mixed evenly.
4. Use a rubber spatula to scrape down any dry mix from the sides and bottom of the bowl to make sure it is all mixed in
5. Whisk again for another couple of minutes until the mixture is smooth.
6. Use an ice cream scoop to evenly fill each cupcake case two thirds full
7.Bake for about 15-18 minutes and check to see if they’re done with a toothpick in the centre. If the toothpick comes out clean, they’re ready to come out!
Buttercream:
8.Beat the butter until smooth and add icing sugar gradually for around 3-4 minutes or until a buttercream is formed.
9.Add the American peppermint essence & green food colouring to the shade and mintyness you want, I added about 2tsp of peppermint and 3tsp of food colouring
10. Beat for at least 5 minutes or until its smooth and fluffy and transfer buttercream into a piping bag.
11. Wait until your cupcakes have cooled before decorating them otherwise the icing will melt off
12. When cupcakes are cool, pipe your buttercream onto them
13. Add on your desired chocolate toppings, I used Elizabeth Shaw mint crisps and dark choc chips.
These came out just as I was hoping... chocolatey, moist and minty! I know my boyfriend and sister have already been eyeing these up and I may have to make an extra batch!
Have you made similar cupcakes before or thinking of trying this recipe? Please let me know in the comments below!
Renabelle xxx
For these cupcakes, I made chocolate sponge with a yummy peppermint buttercream, and decorated with dark choc chips and half an Elizabeth Shaw mint crisp. You can always change this if you prefer milk or white chocolate.
I bought the cupcake casings and decorations in a set from Poundland for, you guessed it, a £1!
I took inspiration from Little Sweet Baker for the sponge and Jane’s Patisserie for the buttercream
I would say this recipe makes between 12-14 cupcakes. Prep time was around 15 minutes, baking time 15-18 minutes, and decorating another 10 minutes, so I’d say about 45-50 mins in total.
Ingredients:
Cupcakes:
- ½ cup cocoa powder (I used Tesco cocoa powder)
- 1 cup self-raising flour
- 1 cup granulated sugar
- ½ tsp salt
- 2 large eggs, room temperature
- ½ cup buttermilk
- ½ cup warm water
- 2 tbsp vegetable oil
- 1 tsp vanilla
- Choc chips can be added in the cake mix for an extra chocolatey taste
Mint Buttercream
- 150g Butter
- 300g Icing Sugar
- 1-2tsp American Peppermint Essence
- 3tsp Green Food Colouring
- Dark Chocolate Chips
- Elizabeth Shaw Mint Crisps
Instructions:
1. Preheat your oven to gas mark 5/ 190C and line 2 muffin trays with 14 cupcake cases.
2. Place all the dry ingredients together in a large bowl and whisk until they’re mixed evenly.
3. Add in all the wet ingredients and whisk together until mixed evenly.
4. Use a rubber spatula to scrape down any dry mix from the sides and bottom of the bowl to make sure it is all mixed in
5. Whisk again for another couple of minutes until the mixture is smooth.
6. Use an ice cream scoop to evenly fill each cupcake case two thirds full
7.Bake for about 15-18 minutes and check to see if they’re done with a toothpick in the centre. If the toothpick comes out clean, they’re ready to come out!
Buttercream:
8.Beat the butter until smooth and add icing sugar gradually for around 3-4 minutes or until a buttercream is formed.
9.Add the American peppermint essence & green food colouring to the shade and mintyness you want, I added about 2tsp of peppermint and 3tsp of food colouring
10. Beat for at least 5 minutes or until its smooth and fluffy and transfer buttercream into a piping bag.
11. Wait until your cupcakes have cooled before decorating them otherwise the icing will melt off
12. When cupcakes are cool, pipe your buttercream onto them
13. Add on your desired chocolate toppings, I used Elizabeth Shaw mint crisps and dark choc chips.
These came out just as I was hoping... chocolatey, moist and minty! I know my boyfriend and sister have already been eyeing these up and I may have to make an extra batch!
Have you made similar cupcakes before or thinking of trying this recipe? Please let me know in the comments below!
Renabelle xxx
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