COOKIES on the DR. OETKER website

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Chocolate Peppermint Cream Cupcakes

The icing is flavoured with delicious Dr. Oetker American Peppermint Extract, which adds an exciting twist to a chocolate cupcake.

10 cupcakes

Easy 20 Minutes



For the recipe  Chocolate Peppermint Cream Cupcakes

For the Cupcakes:

115 g Margarine (4 oz) Softened
115 g Light Brown Sugar (4 oz)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
100 g Plain Flour (3 ½ oz)
15 g Cocoa Powder (½ oz)
7.5 g Dr. Oetker Baking Powder (1 ½ tsp)
50 g Dr. Oetker White Chocolate Chips (2 oz)
2 Medium Eggs , Beaten

To Decorate:

150 g Icing Sugar (5 oz)
5 ml Dr. Oetker American Peppermint Extract (1 tsp)
Dr. Oetker Chocolatey Strands




Chocolate Peppermint Cream Cupcakes

Preheat the oven to 190°C (170°C Fan, 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 Natural Vanilla Extract.


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.


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


For the icing, sift the icing sugar into a mixing bowl and add the natural peppermint extract and 20-25ml (4-5tsp) warm water to make a smooth, spreadable icing.


Spread the icing thickly over each cup cake and sprinkle with Chocolatey Strands before the icing begins to set. Allow the icing to set for a few minutes before serving.

Nutritional Information for the recipe Chocolate Peppermint Cream Cupcakes

Per Serving Per 100 g / ml
Energy 1122kJ
Fat 11.52g 16.94g
Carbohydrate 38.05g 55.96g
Protein 3.03g 4.46g