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Mint Chocolate Chip Cupcakes

10 cupcakes
Easy
20 minutes
Velvety chocolate and the delicious sharpness of mint is a perfect combination. Serve that fusion of tastes with our Mint Chocolate Chip Cupcakes.
Blend mint and chocolate to great effect with this easy recipe. Bake chocolate cupcakes filled with chocolate chips. Top with luscious chocolate icing flavoured with our American Peppermint Extract.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the Cupcakes
115 gMargarine (4 oz) Softened
115 gLight Brown Sugar (4 oz)
2.5 mlDr. Oetker Madagascan Vanilla Extract (½ tsp)
100 gPlain Flour (3 ½ oz)
15Dr. Oetker Fine Dark Cocoa Powder (15g or ½ oz)
7.5 gDr. Oetker Baking Powder (1 ½ tsp)
50 gDr. Oetker Milk Chocolate Chips (2 oz)
about 2Medium Eggs
For the Icing
100 gUnsalted butter (3 ½ oz)
165 gIcing Sugar (5 ½ oz)
25Dr. Oetker Fine Dark Cocoa Powder (x1 sachet or 25g/1 oz)
3.75 - 5 mlDr. Oetker American Peppermint Extract (¾ - 1 tsp)
0.1 gSprinkles Sprinkles of your choice

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Picture - Dr. Oetker Madagascan Vanilla Extract (½ tsp)
Picture - Dr. Oetker Fine Dark Cocoa Powder (15g or ½ oz)
Picture - Dr. Oetker Baking Powder (1 ½ tsp)
Picture - Dr. Oetker Milk Chocolate Chips (2 oz)
Picture - Dr. Oetker Fine Dark Cocoa Powder (x1 sachet or 25g/1 oz)
Picture - Dr. Oetker American Peppermint Extract (¾ - 1 tsp)
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.