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Mint Chocolate Chip Cupcakes

These delicious cupcakes are flavoured with Dr. Oetker American Peppermint Extract and finished with colourful Polka Dot Sprinkles!

10 cupcakes

Easy 20 Minutes

Ingredients

Ingredients

For the recipe Mint Chocolate Chip Cupcakes

For the Cupcakes:

115 g Margarine (4 oz) Softened
115 g Light Brown Sugar (4 oz)
2 ½ ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
Medium Eggs x 2 Beaten
100 g Plain Flour (3 ½ oz)
15 Dr. Oetker Fine Dark Cocoa Powder (15g or ½ oz)
7 ½ g Dr. Oetker Baking Powder (1 ½ tsp)
50 g Dr. Oetker Milk Chocolate Chips (2 oz)

For the Icing:

100 g Unsalted Butter (3 ½ oz)
165 g Icing Sugar (5 ½ oz)
25 Dr. Oetker Fine Dark Cocoa Powder (x1 sachet or 25g/1 oz)
3 ¾ - 5 ml Dr .Oetker American Peppermint Extract (¾ - 1 tsp)
0,10 g Sprinkles Sprinkles of your choice

Preparation

Preparation

1

Mint Choc Chip Cupcakes

Preheat the oven to 190°C (170°C Fan, 375°F, Gas Mark 5). Line 10 cup cake tins with brown Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the Vanilla Extract.

2

Gradually whisk in the eggs, then sift the flour, cocoa and Baking Powder on top. Add the Chocolate Chips and using a large metal spoon, carefully fold the dry ingredients into the eggy mixture.

3

Spoon into the Cupcake Cases and bake on the middle shelf of the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

4

For the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder to make a smooth, creamy icing. Add American Peppermint Extract to taste.

5

Transfer to a piping bag fitted with a 1cm (1/2inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with Polka Dots before serving.

1 serving = 80g

Nutritional Information For the recipe Mint Chocolate Chip Cupcakes

Per serving Per 100g/ ml
Energy 2963kJ
713kcal
1673kJ
403kcal
Fat 42g 24g
Carbohydrate 48g 27g
Protein 23g 13g