These After Eight cupcakes are a mint chocolate lover's dream. The sponge is a rich chocolate, and the creamy, smooth chocolate buttercream has melted After Eights whipped right into it - absolutely stunning.
Despite the beautiful look and luxurious taste, these After Eight cupcakes are actually really easy to make.
You'll whip up the chocolate sponge batter in a single bowl, creaming butter and sugar together before whipping in eggs, then folding in self-raising flour and cocoa.
You'll stir in milk to loosen, then spoon the batter into cupcake cases and bake for 20 minutes.
Meanwhile, you'll make the silk smooth After Eight buttercream but beating butter, icing sugar and cocoa together. Once light and airy, you'll beat in melted After Eights before piping generous swirls of mint chocolate buttercream on top of the cakes. Shards of After Eights complete the look.
Fluffy and light chocolate sponge, rich and smooth mint chocolate buttercream, chewy and sweet After Eights. These cupcakes really have it all.
Here's how to make them.
Ingredients
For the sponge
- 175 g (1½ sticks) slightly salted butter
- 200 g (1⅛ cups) white caster sugar (superfine sugar)
- 3 medium free range eggs
- 200 g (1½ cups) self-raising white flour (self rising flour)
- 40 g (⅓ cup) cocoa powder (dutch processed)
- 125 ml (½ cup) whole milk
For the After Eight buttercream
- 400 g (3⅛ cup) icing sugar (powdered sugar)
- 200 g (1¾ stick) slightly salted butter softened
- 2 tbsp water
- 35 g (¼ cup + 1 tbsp) cocoa powder (dutch processed)
- 24 After Eights 200g / 7oz
Instructions
Make the sponges
Preheat the oven to 180C (160C fan-assisted).
Put the caster sugar and softened butter in a large mixing bowl.
Beat them with an electric mixer or by hand until creamy.
Crack the eggs into the bowl.
Beat again, just until combined.
Add the flour and cocoa powder.
Fold everything together - the batter will be quite thick at this stage. through.
Add the milk.
Fold through again. This will loosen the batter.
Line a 12-hole muffin tray with muffin cases.
Divide the batter evenly between them, making sure to level off so that the cupcakes rise evenly.
Bake for about 20 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean.
Transfer your cupcakes to a wire rack and leave them to cool completely.
Make the After Eight buttercream
Put the butter, icing sugar, cocoa powder and water in a large mixing bowl.
Start beating them together, slowly at first and then building speed once the icing sugar isn't loose. Keep beating until light and smooth – it’s quickest to use an electric whisk or stand mixer for this.
Take 12 of the After Eights and set them aside as these will go on top. Break the remaining After Eights into a small microwave safe bowl.
Put the bowl of broken After Eights in the microwave and zap on full power for 30 seconds. This should be enough to melt them. Give them a good stir - be careful, they are high in sugar so can get very hot.
Allow the melted After Eights to cool so that the mixture can still be stirred but is almost down to room temperature. You don't want it to melt your buttercream.
Once cool, add it to your buttercream and beat until fully combined.
Putting it all together
When the cupcakes are completely cool, transfer the After Eight buttercream into a piping bag fitted with a star nozzle and pipe tall swirls on top of each cupcake.
To finish, grab the 12 After Eights you reserved earlier. Break one in half diagonally to create two triangular pieces and push them into the top of the buttercream. Repeat for all of the cakes.
Aren't they stunning?
I think they'd be perfect for a Christmas get together, or even served as pudding on the big day.
Will you give these After Eight cupcakes a go?
Pointers, tricks and troubleshooting tips for the perfect After Eight cupcakes
Are After Eight cupcakes easy to make?
Despite their luxurious appearance and incredible flavour, these After Eight cupcakes are surprisingly easy to make.
The chocolate cupcake batter is made in a single bowl and while it bakes, you whip up a simple buttercream with butter, icing sugar, cocoa and melted After Eights.
Pipe on the buttercream, top with a final After Eight and you're done!
Will I need any special equipment to make After Eight cupcakes?
The equipment you'll need to make these After Eight cupcakes are all pretty standard items you'll find in most home bakers’ kitchens, such as a mixing bowl, muffin tray and cupcake cases.
You'll find things quicker to pull together if you have an electric whisk, but a manual whisk will do the job. Similarly, you'll get that lovely swirled buttercream effect with a piping bag and star nozzle, but you could pile the buttercream on with a spoon if need be and it would still look beautiful.
There's a full list of suggested equipment in the recipe card below.
What are After Eights and where can I buy them?
After Eight is a brand of mint chocolate, traditionally enjoyed after dinner hence, "After Eight".
They're flat, 4cm (1.5 inch) squares of sweet, chewy peppermint fondant wrapped in creamy dark chocolate. They're tasty, refreshing and irresistibly moreish.
They were created by Rowntree in the 1960s and have been made by Nestle since the last 80s.
Today, as well as the official After Eight brand, you can also find supermarket own brands, sometimes called "Dark Chocolate Mint Thins" or similar.
You can buy After Eights, or very similar treats, in pretty much all supermarkets in the confectionary aisle. You can also get them online.
Are After Eight cupcakes suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as it contains no meat, fish or poultry.
At the time of writing, Nestle After Eights are suitable for vegetarians. Always check the labels, especially if you use an own brand alternative.
Are these After Eight cupcakes vegan?
This isn't a vegan recipe as it contains butter, milk and eggs. Furthermore, After Eights contain butterfat from dairy milk.
If you wanted to try making a vegan version of these cakes, you'd need to use a dairy-free spread (aim for one with a high fat content that behaves similarly to butter), dairy-free milk and an egg alternative, such as one of the following (each = 1 egg, so multiply as needed for any given recipe):
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
You'd also need to use a vegan version of After Eights. At the time of writing, Divine Dark Chocolate After Dinner Mint Thins are dairy free. Always check the labels.
Are After Eight cupcakes safe for a gluten-free diet?
This recipe is not gluten free as it contains wheat flour.
You would also need to find some gluten-free After Eights. Nestle's version are not labelled gluten free at the time of writing. Check the labels very carefully.
If you want to try making them gluten free, you could try using gluten-free self-raising flour.
I haven't tested this recipe with gluten-free flour yet, but I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour, raising agents, of course, and usually a binding agent such as xanthan gum.
If making these cakes for somebody who needs to avoid gluten in their diet, then you should also check the label of all ingredients to make sure that they don't contain any traces of gluten.
Can these After Eight cupcakes be keto-friendly?
These cakes are made with wheat flour and are high in sugar so are not suitable for a ketogenic diet.
Are After Eight cupcakes safe to eat while pregnant?
There is nothing else in these cakes that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
However, this website does not offer medical advice and you should always check with your health professional.
Can I make this recipe without buttercream?
If you wanted to skip making the buttercream, you could instead melt half the After Eights as directed and then pop a small spoonful of the mixture on top of each cooled cake before sticking a whole After Eight on top. This could be really effective.
I haven’t got After Eights can I use mint chocolate?
If haven't tried using mint chocolate, such as Mint Aero in this recipe but I think it would work well. If you do try it, let me know how you get on.
Can I add extra mint flavour to this recipe?
I think the balance of flavours in these cakes is perfect but you could add a drop of peppermint extract to the cake batter and/or the buttercream in this recipe if you want the cakes taste even mintier.
Bear in mind that peppermint extract is typically very strong and so should be used extremely sparingly so as not to overpower the cakes.
How should I store After Eight cupcakes?
The After Eight cupcakes are best placed in a sealed container in a single layer. As they are topped with buttercream, I find they're best stored in the refrigerator to keep them at their best.
Can I leave After Eight cupcakes out on the counter?
You can leave these cupcakes out while serving, but any not immediately eaten should be placed in a sealed container in the refrigerator as soon as possible.
Can I make After Eight cupcakes ahead?
As with most cakes, these are best enjoyed freshly made. However, if you wanted to break up the recipe over a couple of days, you could make the sponges the day before, store them in an airtight container somewhere cool and dark and then complete the frosting the next day.
Can I keep After Eight cupcakes in the refrigerator?
Yes, I find it's best to keep them in a sealed container in the refrigerator to keep the buttercream fresh, especially in summer.
Can I freeze After Eight cupcakes?
Yes, these After Eight cupcakes actually freeze surprisingly well.
As the buttercream is quite tall and soft, you will need to freeze them in a single layer.
Put them into the freezer on a tray, freeze overnight, and once frozen transfer into a freezer bag or container so they take up less space.
What is the best way to defrost frozen After Eight cupcakes?
To defrost your cupcakes, transfer the container to the fridge and defrost overnight.
If you only want to defrost one or two and leave the rest frozen, simply transfer them to a separate container in the fridge.
How long do After Eight cupcakes keep?
Stored correct, these cupcakes should last 3-5 days in the fridge or up to 3 months in the freezer.
Can I make this recipe in a different quantity?
The quantities for this recipe can be easily changed to make more or fewer After Eight cupcakes.
Simply scroll down the page to the recipe card below, click or hover over the servings and a slider will appear for you the change the number of servings. This will automatically adjust the quantities of ingredients in the recipe for you to follow.
Can I make this recipe as one big cake?
You could, in theory, making this recipe as one big After Eight Cake.
I haven't tried this, but I would probably divide the cake batter between two greased and lined 20cm (8 inch) cake tins, bake and cool them and then use the butter cream to sandwich the cakes together before putting more buttercream on top and finished with the broken After Eights.
Can I make After Eight cupcakes in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, you can use a stand mixer to mix both the batter and the buttercream, if you like.
You can use the paddle attachment to cream the butter and sugar, and to beat in the eggs, but once you've added the flour and cocoa, either fold in by hand or only use the mixer in slow, brief bursts so that you don't overwork the batter.
For the buttercream, you can use the paddle or balloon whisk attachment. You will need to scrape the sides down with a spatula as you go to make sure everything is incorporated and mixed well.
How can I make sure my chocolate cupcakes are perfectly cooked?
Make sure to place your cupcake tray in the centre of your oven, even if it's a fan oven. This will help the cupcake to cook evenly.
During their 20 minute cooking time, your cupcakes should rise and dome slightly. Once cooked, they will be firm to the touch.
To check that they are cooked through, push a skewer into the centre of a cupcake positioned near the middle of the tray. If the skewer comes out clean, your cupcakes are ready.
Why didn't make cupcakes rise?
If your cupcakes didn't rise, it could be that one or more of the ingredients was used in the wrong quantity. For example, too much flour can cause a denser, flatter sponge.
To avoid mistakes, I recommend reading through the whole recipe and then weighing out all of your ingredients before you begin.
Alternatively, it may be that you opened the oven door while baking. The sudden change in temperature can cause the cake to collapse.
Self-raising flour has a long shelf life but over time it can lose its effectiveness. If you suspect this to be the case, you can add a little baking powder next time to make up for the loss of raising agent in the flour.
Why were my cupcakes dry?
Dry cupcakes are usually a result of over-baking. If your oven is a little too warm, your cupcakes may bake faster.
Likewise, your cupcakes will dry out if left in the oven for too long. Keep an eye on your cupcakes during the last few minutes of baking and take them out if a skewer pushed into the centre of a cupcake comes out clean.
Alternatively, it could be that you used too little butter or milk, or too much flour or cocoa. Be sure to measure each ingredient carefully.
Why did cupcakes sink in the middle?
Cupcakes tend to rise and then collapse if the temperature in the oven is too hot. This is because the outside of the cakes cooks fast and rises while the inside remains liquid. Eventually, the cake simply can't support its own structure and collapses.
Alternatively, it could be that you over worked your cake batter. You don't need to beat your batter for a long time, only enough to make the butter and sugar creamy and then to incorporate the eggs. Fold in your flour and cocoa rather than beating.
Finally, it may be that you opened the oven door while baking. The sudden change in temperature can cause the cake to collapse.
Why were my cupcakes wet in the middle?
Wet cupcakes are usually caused by one of three things:
- The oven was too cold, meaning the cupcakes needed longer that recommended to fully bake through.
- The oven was too hot, meaning the cupcakes looked cooked on the surface while they were still raw underneath.
- Too much or too little of a particular ingredient was used in the batter, meaning the cakes didn't set as they should.
To keep an eye on oven temperature, it's worth investing in an oven thermometer as oven dials can be quite inaccurate. And to avoid mistakes with ingredients quantities, try weighing everything out before you get started.
Why did my After Eight buttercream go runny?
If you add the melted After Eights to the buttercream while they are still hot, they will cause your buttercream to melt and become too loose to work with. This is why it's important to allow the melted After Eights to cool before using.
If your buttercream is loose but not totally melted, it may well be salvageable. Cover the bowl and pop it in the fridge for 30 minutes to firm back up. Take it out and give it another whisk. With any luck, you'll have useable buttercream once more.
Can I add/change the flavours in these After Eight cupcakes?
During the festive season, you can sometimes lay your hands on special After Eight flavours, including "Gin, Tonic & Mint", "Strawberry & Mint" and "Orange & Mint". They could be pretty fun to try out this recipe with!
Print this After Eight cupcake recipe
After Eight Cupcakes Recipe
Ingredients
For the sponge
- 175 g (1½ sticks) slightly salted butter
- 200 g (1⅛ cups) white caster sugar (superfine sugar)
- 3 medium free range eggs
- 200 g (1½ cups) self-raising white flour (self rising flour)
- 40 g (⅓ cup) cocoa powder (dutch processed)
- 125 ml (½ cup) whole milk
For the After Eight buttercream
- 400 g (3⅛ cup) icing sugar (powdered sugar)
- 200 g (1¾ stick) slightly salted butter softened
- 2 tbsp water
- 35 g (¼ cup + 1 tbsp) cocoa powder (dutch processed)
- 24 After Eights 200g / 7oz
Instructions
Make the sponges
- Preheat the oven to 180C (160C fan-assisted / 350F).
- Put the caster sugar and softened butter in a large mixing bowl. Beat them with an electric mixer or by hand until creamy.
- Crack the eggs into the bowl and beat again until just combined.
- Add the flour and cocoa powder. Fold everything together - the batter will be quite thick at this stage. through.
- Add the milk and fold through again. This will loosen the batter.
- Line a 12-hole muffin tray with muffin cases. Divide the batter evenly between them, making sure to level off so that the cupcakes rise evenly.
- Bake for about 20 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean.
- Transfer your cupcakes to a wire rack and leave them to cool completely.
Make the After Eight buttercream
- Put the butter, icing sugar, cocoa powder and water in a large mixing bowl.
- Start beating them together, slowly at first and then building speed once the icing sugar isn't loose. Keep beating until light and smooth – it’s quickest to use an electric whisk or stand mixer for this.
- Take 12 of the After Eights and set them aside as these will go on top. Break the remaining After Eights into a small microwave safe bowl.
- Put the bowl of broken After Eights in the microwave and zap on full power for 30 seconds. This should be enough to melt them. Give them a good stir - be careful, they are high in sugar so can get very hot.
- Allow the melted After Eights to cool so that the mixture can still be stirred but is almost down to room temperature. You don't want it to melt your buttercream.
- Once cool, add it to your buttercream and beat until fully combined.
Putting it all together
- When the cupcakes are completely cool, transfer the After Eight buttercream into a piping bag fitted with a star nozzle and pipe tall swirls on top of each cupcake.
- To finish, grab the 12 After Eights you reserved earlier. Break one in half diagonally to create two triangular pieces and push them into the top of the buttercream. Repeat for all of the cakes.
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