Mint Chocolate Chip Cupcakes


When I bake I usually like to keep it simple with vanilla cupcakes topped with vanilla buttercream, but today I stepped outside of my comfort zone. Here’s how I made these delicious mint choc-chip cupcakes…


For the cakes

  • 115g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 115g caster sugar
  • 115g unsalted butter, softened
  • 2 eggs
  • 1 tsp peppermint extract
  • 50g chocolate chips

For the icing

  • 60g unsalted butter, softened
  • 115g icing sugar
  • 1/2 tsp peppermint extract
  • green food colouring
  • 50g chocolate chips



For the cakes

  1. Preheat the oven to 160 (325F / Gas mark 3).
  2. Line muffin tin with paper cases.
  3. Sieve the flour, cocoa powder and baking powder into a mixing bowl.
  4. In a large bowl, beat the sugar and butter together until smooth. Add the eggs one at a time beating well after each addition. (You may need to add some of the flour mixture at this point to prevent curdling)
  5. Gradually add the flour and stir until well combined. Mix in the peppermint extract and chocolate chips.
  6. Spoon the mixture into the cases and bake for 20 minutes.
  7. Remove the tin from the oven and leave to cool for 5 minutes.
  8. Remove the cupcakes from the tin and leave to cool on a cooling rack.

For the icing

  1. Beat the butter and sugar in a small mixing bowl until smooth.
  2. Stir in the peppermint extract and a couple of drops of the green food colouring.
  3. Ice the cupcakes using either a piping bag or the back of a spoon.
  4. Decorate with chocolate chips.



Please link me your recipes below! I need to broaden my baking horizons🍰




2 thoughts on “Mint Chocolate Chip Cupcakes

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