These mint choc chip cupcakes are so good! Each cupcake is made up of a chocolate sponge, dotted with chocolate chips and topped with a creamy peppermint icing, garnished with fine chocolate curls.
Making them is really easy. First, you'll whisk butter, oil, sugar, eggs and milk together, then fold in cocoa and self-raising flour. A scattering of dark chocolate chips and your batter is ready to bake!
The frosting is super quick too. You'll simply measure butter, icing sugar, hot water, peppermint extract and a drop of food colouring into a bowl and whip until light and smooth. You'll then pipe the frosting on top of the cakes and grate a little chocolate over the top to complete the look.
The flavour of the finished cupcakes is divine. Soft, rich chocolate sponge, smooth dark chocolate chips and cool, sweet peppermint frosting. YUM!
Here's how to make these mint choc chip cupcakes.
Ingredients
For the sponges
- 125 g (4.4 oz) slightly salted butter softened
- 50 g (1.8 oz) vegetable oil (canola oil)
- 200 g (7.1 oz) slightly salted butter
- 3 medium free-range eggs
- 125 ml (4.2 floz) whole milk
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 40 g (1.4 oz) cocoa powder (dutch processed)
- 100 g (3.5 oz) milk chocolate chips
For the frosting
- 450 g (15.9 oz) icing sugar (powdered sugar)
- 225 g (7.9 oz) slightly salted butter softened
- 1 tbsp hot water
- 1/4 tsp peppermint extract
- 1/4 tsp (1-2) mint green food colouring
- 10 g (0.4 oz) milk chocolate to grate over the cupcakes
Instructions
Make the cupcake sponges
Preheat the oven to 180C (160C fan).
Put the butter, oil, sugar, eggs and milk in a large mixing bowl.
Whisk together until combined.
Sift in the flour and cocoa powder.
Fold together.
Add the chocolate chips.
Fold through.
Line a 12-hole muffin tray with muffin cases. Spoon the batter evenly into the cases.
Bake for about 30 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 to a wire rack to cool completely.
Make the frosting
Put the butter, icing sugar, hot water and peppermint extract in a large mixing bowl.
Beat slowly at first, building up to full speed until smooth and creamy.
Add the food colouring and beat further, whisking until light, smooth and considerably increased in volume.
Transfer into the piping bag with the nozzle in place and twist.
Pipe the frosting on top of the 12 muffins in generous, rising swirls – sharing it all evenly.
Grate milk chocolate over the cupcakes with the fine side of a grater.
Are you tempted to try this recipe at home?
Here's the recipe for mint choc chip cupcakes again in a printable format.
Pointers, tricks and troubleshooting tips for the perfect Mint choc chip cupcakes
Are Mint choc chip cupcakes easy to make?
Yes! These Mint choc chip cupcakes are super easy to make and decorate.
The frosting piping might look a bit intimidating, but it's all down to the star-nosed nozzle on the piping bag! And if you can't get your hands on a piping bag, then don't worry!
I have a post on decorating cupcakes with a spoon, which will help you make picture-perfect cupcakes without the piping bag.
Will I need any special equipment to make Mint choc chip cupcakes?
Most of the equipment needed to make these Mint choc chip cupcakes are things that you probably already use every day, like bowls, spoons, chopping boards etc.
The only equipment you might not already have is the 12 hole non-stick muffin tray, muffin cases and the piping bag with a star nozzle.
Luckily, these are pretty standard pieces of kitchen equipment, so if you can't find them in the kitchenware aisle of your local supermarket, you'll be able to buy them from Amazon.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. And I always include links to example products, so you can see exactly what I used to make each recipe.
Where can I buy green food colouring? What kind should I buy?
Liquid food colouring is the most common type of food colouring. It's also very easy to use and usually affordable. You can buy liquid food colouring in most food stores, kitchenware stores, specialist baking stores and supermarkets. You can also find food colouring on Amazon or specialist baking online retailers. However, the quality and potency will vary depending on the brand you use.
The brand Progel is available in many baking stores or online retailers in the UK. They're affordable and offer an extensive range of food colouring, so you can find the exact shade you want.
Or, if you prefer, there are food colourings on the market made with all-natural ingredients. These food colourings only use vegetable or naturally derived ingredients to give them their colour.
You should always make sure that you use food colouring, which is in date, as it might become unsafe to eat or unstable over time.
Can I make these Mint choc chip cupcakes without food colouring?
Yes, the food colouring is completely optional as it adds no flavour to the cupcakes. So if you can't find any, or you just don't want to include it, feel free to skip that step in the recipe.
Is food colouring bad for you?
Food colouring can be a bit of a problematic ingredient if you're trying to avoid food additives. This is because so many food colourings include additives that can cause hyperactivity in children. Or, if you're vegetarian, many food colourings can contain animal-derived ingredients.
In the EU, some food additives are given 'E numbers'. An E number is given to the chemicals in food so that regulators can monitor food quality. So despite the lousy press E numbers get, they aren't always bad for you. In fact, many natural ingredients (like Vitamin C) are known by E numbers.
However, as I said, several additives commonly found in food colouring can cause hyperactivity. So if your child is susceptible to ingredients causing hyperactivity, these are the food additives you might want to avoid;
- E102 (tartrazine)
- E104 (quinoline yellow)
- E110 (sunset yellow FCF)
- E122 (carmoisine)
- E124 (ponceau 4R)
- E129 (allura red)
The NHS has a great explainer and list of food additives that can impact behaviour.
It's important to remember that all of these ingredients have been deemed safe to eat (in moderation) by regulators. So don't worry if you use food colouring that includes these additives. This is just a bit of a warning for people who want to avoid food additives.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
How can I tell if eggs have gone off?
It's always best to use fresh ingredients when baking, especially eggs. It's essential to use fresh eggs, as they can behave differently in recipes as they get older and their quality declines.
This is because eggs lose water content the older they get, which means an older egg will be thicker. So not only is it safer to use fresh eggs, but it will improve the quality of your food.
You should never eat an egg that looks, smells, feels or tastes odd in any way. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.
If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.
Float test
If you aren't sure if your eggs are fresh, you can do a float test to check them. A float test involves placing your egg in a cup or bowl of water to see if it sinks or floats.
To ensure you don't contaminate a recipe with a bad egg, it's always best to crack your eggs into a separate bowl or cup before adding them to a recipe. This lets you check the egg for any broken shell fragments, but more importantly, it enables you to check that the egg is safe to use.
Storage
To avoid your eggs spoiling, you should always follow the storage instructions on the egg packet. In the UK, it's recommended that eggs are kept consistently below 20C, which means it's best to keep them in the fridge at home.
Egg safety standards can vary depending on where you live, so storage and use advice can differ too. For example, if you live in a warmer country, you might find eggs in the refrigerated aisle and be advised to keep your eggs in the fridge.
Whereas, if you live somewhere colder, it might be acceptable to keep your eggs on the counter or in the fridge, and you'll find eggs on the ambient aisle.
So make sure you consult your local advice for the best way to keep your eggs as fresh and safe as possible.
Egg safety is crucial if you're cooking for someone in a vulnerable or at-risk group, such as older people, people living with health conditions, or a pregnant person.
A Mummy Too does not give medical advice. Please consult with your medical professional.
How can I tell if my butter has gone off?
Butter quickly spoils if kept somewhere warm or left exposed to the air. So you should only use butter that you store in the fridge or a cool pantry if you live somewhere colder.
When butter spoils, it turns a darker yellow rather than pale yellow. Sometimes old butter will even develop translucent patches where bacteria has broken down the bonds between fat and liquid.
Butter also develops a strange smell as it deteriorates, with a slightly sour aroma, similar to spoiled milk. This is due to bacteria releasing enzymes in the butter, which break down the proteins and release sour-smelling lactic acid.
Finally, if your butter tastes sour or fizzy, you should discard it immediately.
Are Mint choc chip cupcakes suitable for vegetarians?
Yes, as long as you make sure that your food colouring is suitable for vegetarians, this recipe is suitable for vegetarians.
When cooking for someone with dietary restrictions or allergies, it's important to double-check all of your ingredient labels to ensure that they're suitable for vegetarians.
Also, don't forget to check anything extra you intend to serve the recipe with, like sauces or creams.
Are Mint choc chip cupcakes suitable for vegans?
If they were made as the recipe states, these Mint choc chip cupcakes would not be suitable for a vegan diet because they include eggs and dairy (butter and milk). The frosting also contains butter and milk.
Luckily, at the time of writing (February 2022), vegan alternatives to egg and dairy are widespread in supermarkets worldwide. So you'll be able to swap the non-vegan ingredients for vegan alternatives pretty easily!
Dairy replacement
When making vegan recipes, I regularly use Flora's vegan butter. Like dairy butter, there's a salted and unsalted version. So make sure you buy the correct one for this recipe (salted).
First, you can replace the butter in the cupcakes and frosting with plant-based vegan butter. However, you should make sure that you find one with a fat content of around 80% fat, so it behaves similarly to butter.
You can replace the milk in the cupcakes and frosting with any plant milk of your choice. I tend to use unsweetened soya milk when I'm baking as I find it to be the most neutral and stable.
However, some brands or varieties of plant milk can split when used in cooking, so you may need to experiment.
Also, you should keep in mind that different brands and types of milk may use sweeteners (Alpro is the main culprit), so look out for that on the labels.
Egg replacer
Next, you'll need to replace the eggs will need with one of the following options (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas, and no, it doesn't taste like chickpeas!
- 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 applesauce (bear in mind this will add sweetness and potentially an apple flavour).
Food colouring
You may need to check that the food colouring you use is suitable for vegans. Manufacturers use animal-derived products to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients!
If you're making these muffins for a vegan or someone with other dietary requirements, you should make sure you check the ingredients for any sides or decorations.
Are Mint choc chip cupcakes gluten-free?
Unfortunately, these Mint choc chip cupcakes contain wheat flour, so they aren't gluten-free. But luckily, it's pretty easy to make this recipe gluten-free. Just swap the wheat flour for a gluten-free flour blend, and you'll be good to go!
A good quality gluten-free flour blend will contain a mix of different gluten-free flours, starch, stabilisers and binding agents. This mix of ingredients helps the gluten-free flour act similarly to wheat flour by replicating the behaviour of gluten.
I often use this blend by The Free From Fairy. Though there are other brands like Doves Mill more widely available in supermarkets.
Double-check your ingredients labels to make sure that they are gluten-free.
Also, remember to check anything extra you intend to serve the recipe with - gluten can often sneak into ingredients through trace contact.
Are Mint choc chip cupcakes keto-friendly?
These Mint choc chip cupcakes contain a lot of carbs and sugar, so they aren't keto-friendly. Normally, I recommend a way to adapt a recipe for a keto diet, however, this recipe is so reliant on sugar and carbs that it isn't possible.
Are Mint choc chip cupcakes healthy?
A healthy diet is balanced and varied. So while these Mint choc chip cupcakes aren't necessarily healthy, it's fine to enjoy them as an occasional treat. Because happiness is a part of being healthy, and treats make people happy!
Are Mint choc chip cupcakes safe to eat while pregnant?
Nothing in this recipe would be of concern to a pregnant person.
As long as you make sure that all of your ingredients are in good condition and this meal is prepared hygienically, it's a safe and tasty treat for you or a pregnant pal.
(Some people are prone to developing gestational diabetes, which means they become susceptible to sugar - so it could be something to consider.)
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Mint choc chip cupcakes?
These Mint choc chip cupcakes are moist and fluffy with a deliciously creamy frosting. So they don't really need to go with anything but a nice cup of tea or coffee!
Can I add extra chocolate to this recipe?
This recipe is already super chocolatey because it has chocolate sponges with chocolate chips and grated chocolate over the frosting.
If that still isn't enough chocolate for you, you could drizzle some slightly cooled melted chocolate over the frosting.
To add a melted chocolate drizzle, you'll need to make sure your cupcakes are super cold, and your melted chocolate isn't super hot, so you don't melt the frosting.
So, first, you should make sure to frost your cupcakes and chill them for 30 mins. Then heat some chocolate in the microwave in 15-second bursts until it has melted.
Next, let the chocolate cool for a few minutes to take the edge off, but make sure that it's still liquid. Once the chocolate has cooled a little, you can remove the Mint choc chip cupcakes from the fridge and drizzle the chocolate over the top.
There's still a chance that the chocolate will melt the frosting, so it's up to you if you want to take the risk for extra chocolatey cupcakes.
How should I store Mint choc chip cupcakes?
You should store your decorated Mint choc chip cupcakes in the fridge or freezer, as the frosting contains butter which will spoil if kept on the counter or in a cupboard.
How long do Mint choc chip cupcakes keep?
When kept in the fridge, your Mint choc chip cupcakes should keep for up to five days. If you've frozen some of your cupcakes, they will keep for up to three months.
Can I leave Mint choc chip cupcakes out on the counter?
Other than for serving, I would recommend keeping these Mint choc chip cupcakes in the fridge. If you leave them out on the counter for extended periods, the cakes will dry out, and the frosting will spoil.
Can I make Mint choc chip cupcakes ahead?
These Mint choc chips are best freshly made, but they should stay nice and moist for a day or two after making. So, feel free to make them up to two days ahead, but if you can, you should make them on the day you want to serve them.
Can I keep Mint choc chip cupcakes in the refrigerator?
Yes, the best place to keep these cupcakes is in the refrigerator. Otherwise, the frosting would melt, and the cupcakes would quickly turn stale. Once they're cooked and decorated, you should pop your cupcakes into a sealed container and store them in the fridge.
Can I freeze Mint choc chip cupcakes?
You can freeze your Mint choc chip cupcakes, but if they're decorated, they will most likely look a little scruffy when you defrost them.
So the best way to freeze your Mint choc chip cupcakes is to freeze them undecorated. Then you can defrost them and make the frosting and decorate them on the day you want to serve them.
To freeze your undecorated cupcakes it's best to layer them between sheets of baking paper in a lunchbox or airtight container. Then place the container in the freezer.
If you're freezing your cupcakes after decorating them, it's best to place them upright in a single layer, on a plate or tray. Then freeze them flat, taking care not to let them touch each other or the edges so the frosting isn't disturbed. Once they're frozen you can then transfer them to a lunchbox.
What is the best way to defrost Mint choc chip cupcakes?
The best way to defrost your Mint choc chip cupcakes is to leave them in the fridge overnight. Just make sure you keep them in an airtight container!
Can I make these Mint choc chip cupcakes in a different quantity?
If you want to make more or less of this recipe, go right ahead. It's easy to change the quantity of a cupcake recipe, as the cupcakes cook individually. So you won't need to change the bake time or temperature.
I also have a helpful tool in the recipe card below to change your recipe yield.
So just scroll down to the recipe card and look at the servings near the top left. To change this number, just click on it, and a little slider will pop up. You can move the slider up or down to get the amount you want to make.
All the ingredient quantities will automatically update you so that everything is in the correct ratios.
Can I make these Mint choc chip cupcakes as one big cake?
If you want to make Mint choc chip cupcakes into a mint choc chip cake then it should work perfectly.
I actually have a recipe for a full-sized Mint chocolate sponge cake recipe which you could use for the method to make a big cake.
So just follow the instructions on that recipe for baking time and temperature and use a 7-inch cake tin as the Mint chocolate sponge cake recipe states.
Can I make this recipe in a different tin/tray?
If you don’t want cupcakes or a round sponge, you could try baking this in a loaf tin. However, I haven’t tried baking a different shape myself.
I would use a metal 1lb loaf tin and follow the same cooking instructions for this Easter loaf cake recipe - as this cupcake batter is similar to the batter in this recipe.
Let me know how you get on with a different shaped tin for your Mint choc chip cupcake recipe!
Can I make Mint choc chip cupcakes in a stand mixer like a KitchenAid or Kenwood Mixer?
A stand mixer would be really helpful for making this recipe, as you’ll need to whisk part of your batter and your buttercream.
I would use a stand mixer to whisk the wet ingredients, but it’s best to fold in the flour and raise the agent by hand.
Folding in the dry ingredients like that will reduce the chance of you knocking the air out of the batter or over mixing the flour, creating tough, chewy cupcakes.
It’s also important not to overmix the buttercream as it can split. Buttercream splits because the proteins and fats from the butter break apart if it is mixed too much. Don’t worry too much if this happens, there are ways to repair a split buttercream (detailed below).
Can I make Mint choc chip cupcakes with a food processor?
A food processor would be too powerful for this recipe, so it's best to mix your cupcake batter and buttercream by hand or in a stand mixer.
How can I make sure my Mint choc chip cupcakes turn out perfectly?
The best way to make sure your Mint choc chip cupcakes turn out perfectly is to follow the recipe steps exactly and check the photos above as you go along to make sure your batter looks correct.
This is a pretty straightforward recipe, but there are a few potential pain points to watch out for, so I've broken them down below:
Mixing and ingredients
- First, the best way to avoid mistakes with measurements and ratios is to weigh out your ingredients before cooking. Then lay them all out in individual bowls/cups, so you have everything you need in front of you.
- When it comes to adding eggs to your batter, you should crack them into a separate cup so you can check whether it is fresh and fish out any bits of broken shell.
- Once you begin to mix your ingredients, take care to add them in the order that the recipe states; otherwise, you might have issues with texture or raising. For example, adding your raising agent too soon could cause it to become less effective as the raising effect might peak before cooking.
- While you're mixing your ingredients, you should take care not to overmix the batter. Whisk the wet ingredients, then gently fold in the dry ingredients by hand. Folding in the dry ingredients by hand will reduce the chance of you knocking the air out of the batter. It also avoids overworking the flour, resulting in tough, dense cupcakes. Denseness occurs when overworking flour because the gluten activates, and its bonds become too powerful for the raising agents to expand. So if you use a stand mixer, don't leave the batter unattended!
Oven temperature
- Oven temperature is a common cause of problems for bakes, as domestic ovens are often inconsistent or have incorrect temperature dials. Incorrect or inconsistent oven temperature is usually manageable for most cooking, but baking is less forgiving as temperature and timing are critical. So if your food often burns or undercooks, you may have an incorrect temperature dial. Luckily, you can pick up an oven thermometer from most kitchenware stores, large supermarkets or Amazon. Also, remember to make sure you properly preheat your oven and only add your cupcakes to an oven up to the correct temperature.
Buttercream frosting
- Once you move on to making the buttercream, the most important thing to watch out for is the temperature of the butter and how you mix it. For your buttercream, you need to use softened butter. Not very chilled, hard butter, but not very soft melted butter. If your butter is too cold, it will struggle to break down and mix with the sugar. And if your butter is too melted, it will split as you mix it.
- A final point to note is that you should make sure your piping nozzle is clean, rust-free and firmly secured in the piping bag.
Why did my Mint choc chip cupcakes turn out dry?
The batter for these Mint choc chip cupcakes contains chocolate chips in addition to oil and butter, meaning your cupcakes should have some extra moisture. So if they’ve turned out dry, it sounds like you have overcooked them or forgotten to add oil or another wet ingredient.
If you’re sure that you’ve added all of the ingredients in the correct quantities, then you’ve most likely cooked your cupcakes at a temperature that is too high or for far too long.
However, this recipe should be difficult to dry out, so it won’t be a matter of a couple of extra minutes in the oven. If they’re seriously dry, you may have an issue with your oven.
As I said above, many household ovens have incorrect temperature dials or inconsistent temperatures. Or, if there’s something wrong with the fan in your oven, it can cause the oven to overheat or have inconsistencies too. So, it’s a good idea to invest in an oven thermometer - you can usually find oven thermometers in a kitchenware store or on Amazon.
Why did my Mint choc chip cupcakes turn out wet or dense?
This Mint choc chip cupcakes recipe should make a very moist cupcake batter because of the oil, milk and chocolate chips added to the mix.
However, while your cupcakes should be moist and a little denser than a sponge cake, they shouldn't be wet, or so thick that they're unpleasant.
So if your cupcakes are too wet or dense, there are a couple of likely causes.
If they're too wet, then it sounds like you've added too much oil or milk to the mix, or they're undercooked. This is why I recommend weighing your ingredients before you begin cooking, so you have everything laid out and know exactly what ingredients you need to add.
If your oven is lower than the temperature dial states, it will cause your food to be undercooked, resulting in wet or undercooked cupcakes.
So if they're simply undercooked, you might be able to salvage your cupcakes. If they look like they've risen but aren't cooked, just pop them into the oven for 5 more minutes and then do a skewer test to check if they're cooked through.
What is a skewer test?
A skewer test is a way of testing whether the centre of a cake is cooked. You can do this by pushing a skewer or a knife into the centre of one of your cupcakes. The skewer will come out clean or crumbs if the cupcakes are cooked.
If the skewer has uncooked or wet cake batter, the cakes aren't cooked through. Put them back in the oven for 5 more minutes and then give them another skewer test. Repeat until they're cooked.
If your Mint choc chip cupcakes aren't wet but dense, then it sounds like you overmixed the flour.
When flour is mixed for an extended period, the gluten molecules in the wheat develop strong bonds and connect together.
This connected gluten is what gives bread its thicker, chewy texture and it also makes it more difficult for raising agents to work. As the air bubbles raising agents form will struggle to expand within a tight-knit network of gluten bonds.
So when you add the flour to your mix, you should make sure that you stop using an electric whisk and only gently fold in the flour with a spoon.
Why did my buttercream frosting split or turn very loose?
If your buttercream frosting has split, then it could be to do with the temperature or due to overmixing.
If your butter is too warm when you’re mixing it into buttercream, the bonds between protein, liquid and fat are weaker meaning they’re more susceptible to breakage. Luckily it's easy to fix this, just pop your frosting into the fridge for 40 mins and then mix again.
Equally, if your butter is too cold when you mix it then it will struggle to break down and bind with the sugar - causing it to look grainy and appear split.
The best way to remedy this is to let your buttercream sit on the counter for 15 minutes and give it another mix. If it becomes too loose, then chill it for 15 minutes and try again.
Finally, if you have overmixed your buttercream you should also chill it for 15-30 minutes and try mixing it again. If you use a stand mixer, make sure that you don’t leave it unattended, as that is one of the most common causes of overmixed buttercream!
How can I add/change the flavours in these Mint choc chip cupcakes?
These Mint choc chip cupcakes are great as they are (I’m biased). Chocolate and mint are a match made in heaven, but mint is quite strong and doesn’t play well with many other flavours. So, if you want to make a different flavoured cupcake, I have plenty of other recipes on my site, from Vanilla fudge cupcakes, Ginger cupcakes, and Lemon drizzle cupcakes to Chocolate cheesecake cupcakes and Jaffa Cake cupcakes!
Mint Choc Chip Cupcakes Recipe
Ingredients
For the sponges
- 125 g (4.4 oz) slightly salted butter softened
- 50 g (1.8 oz) vegetable oil (canola oil)
- 200 g (7.1 oz) slightly salted butter
- 3 medium free-range eggs
- 125 ml (4.2 floz) whole milk
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 40 g (1.4 oz) cocoa powder (dutch processed)
- 100 g (3.5 oz) milk chocolate chips
For the frosting
- 450 g (15.9 oz) icing sugar (powdered sugar)
- 225 g (7.9 oz) slightly salted butter softened
- 1 tbsp hot water
- 1/4 tsp peppermint extract
- 1/4 tsp (1-2) mint green food colouring
- 10 g (0.4 oz) milk chocolate to grate over the cupcakes
Instructions
Make the cupcake sponges
- Preheat the oven to 180C (160C fan).
- Put the butter, oil, sugar, eggs and milk in a large mixing bowl. Whisk together until combined.
- Sift in the flour and cocoa powder. Fold together.
- Add the chocolate chips. Fold through.
- Line a 12-hole muffin tray with muffin cases. Spoon the batter evenly into the cases.
- Bake for about 30 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 to a wire rack to cool completely.
Make the frosting
- Put the butter, icing sugar, hot water and peppermint extract in a large mixing bowl. Beat slowly at first, building up to full speed until smooth and creamy.
- Add the food colouring and beat further, whisking until light, smooth and considerably increased in volume.
- Transfer into the piping bag with the nozzle in place and twist.
- Pipe the frosting on top of the 12 muffins in generous, rising swirls – sharing it all evenly.
- Grate milk chocolate over the cupcakes with the fine side of a grater.
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Lisa Knight says
These would be wonderful to make at Easter.
Sarah Maison Cupcake says
Oh lordy! These look stunning! And getting us in the mood for St Patricks Day with all that green too!
Jenny says
This looks absolutely delightful. I am obsessed with chocolate and mint anything. I could devour these! So yummy. What a great giveaway!
Kate - gluten free alchemist says
We love these little mint cakes. My daughter got the Usborne card sets years ago and these little mint cakes were always her favourites!
A Cornish Mum says
Wow these look amazing! I may have to try these as everyone in my house is a bit mint chocolate mad ☺ Stevie x