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5 from 1 vote

Mini mint choc chip cupcakes

Mint choc chip cupcakes, topped with a delicious minty icing. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: cakes and bakes, Cookies
Keyword: chocolate, chocolate cupcakes, cupcakes, mini cupcakes, mint
Servings: 12
Author: Emily Leary


For the cupcakes:

  • 40 g caster sugar
  • 40 g soft margarine (I used softened butter)
  • 40 g self-raising flour
  • 1 tbsp cocoa powder
  • 1 medium egg
  • 1 tbsp plain chocolate chips
  • 1 tbsp white chocolate chips

For the peppermint icing:

  • 175 g icing cugar
  • 1 tsp peppermint essence
  • green food dye we used the 100% natural PME food colouring
  • baking tray
  • 12 mini cupcake cases


  • Heat the oven to 180C (160C fan, 350F). Put the paper cases on the tray. Put the sugar and margarine in a big bowl.
  • Sift the flour and cocoa powder into the bowl. Break the egg into a cup, then tip it into the bowl. Stir the mixture until it is smooth.
  • Spoon half the mixture into another bowl. Put the plain chocolate chips in the one bowl and the white chocolate chips in the other. Stir them in.
  • Using two teaspoons, spoon all the mixture into the paper cases. Bake for 10 minutes or until they are firm. Life the cakes onto a wire rack to cool.
  • For the icing, sift the icing sugar into a bowl. Add 1 1/2 tbsp of warm water, the peppermint essence and few drops of green food dye. (The colouring we used is very strong, so we only needed a drop for a pale green shade).
  • Stir the icing until it is smooth. Use a teaspoon to spread a little icing onto each cake. Decorate the cakes with more chocolate, if you like.