Everyone knows that mint and chocolate make THE perfect partners and these delicious mint chocolate cupcakes are the best of both worlds!
Taking a simple chocolate sponge cake mix, you can add white, milk or dark choc chips to the mixture too if liked and why not chop up a mint flavoured chocolate bar and add that to either the cake mix or use on top of the icing to decorate.
We’ve used un-refined muscovado sugar in the recipe as this gives a richer flavour but if you don’t have any, just use caster sugar. You could also use this mix to make two 18cm round sponge cakes.
- For the cakes:
- 150g butter, softened
- 150g light muscovado sugar
- 3 eggs, beaten
- 115g self-raising flour, sifted
- 35g cocoa powder, sifted
- 1/2tsp baking powder
- For the icing:
- 50g butter, softened
- 200g icing sugar
- Few drops mint extract
- Few drops green food colouring
- Chocolate curls, to decorate
To make this cupcake recipe, preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a cupcake tin with large paper cupcake cases.
Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy.
Gradually add the beaten egg, a little at a time, until smooth. Using a large metal spoon fold in the flour, cocoa, and baking powder. Divide the mixture between the cake cases.
Bake for 20 -25 mins until risen and just firm to the touch. Allow to cool on a wire rack.
To make the icing; Beat the butter with 1-2 tsp boiling water and the icing sugar to make a smooth soft consistency. Add a little green colouring, a drop at a time to give the desired colour and add mint extract to taste. Pipe or swirl onto the cupcakes and sprinkle with chocolate curls.
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Unrefined sugar has more flavour and is great for cake baking as it tends to keep cakes moister too. You can use dark or light muscovado sugar - the darker the more toffee and caramel flavour it has.