Chocolate Cupcakes with Mint Choc Chip Buttercream

These chocolate cupcakes with mint choc chip buttercream are a cake lover’s dream come true.

Chocolate Cupcakes with Mint Choc Chip Buttercream

The other day I wanted to make some simple football themed cupcakes for a couple of my students and so I turned to my perennial, never-let-me-down, chocolate cupcake recipe (such as these cupcakes with a chocolate cream cheese frosting).

Chocolate Cupcakes with Mint Choc Chip Buttercream

I needed something “grass-like” and whipped up some buttercream frosting and used food colouring to make it green. However, I only needed two cakes and so decided to make mint choc chip sandwiched cupcakes with what was leftover.

Chocolate Cupcakes with Mint Choc Chip Buttercream

Originally, I had intended to pipe the frosting, but to be honest, piping makes me nervous and I often look for an easier alternative. So, I thought to myself, why not just cut them in half? The contrast of the pale green and darker chocolate brown is really pretty and I was pleased with how they turned out.

The measurements below made 12 regular-sized cupcakes.

 

Chocolate Cupcakes with Mint Choc Chip Buttercream
Ingredients
Cakes:
  • 40 g (3 tablespoons) butter (softened)
  • 120 g (2/3 cup) sugar
  • 1 egg
  • 100 g (3/4 cup + 2 tablespoons) all-purpose/plain flour
  • 20 g (1/4 cup) cocoa
  • teaspoons baking powder
  • 120-150 ml (around ½ cup) milk
  • 100 g (3/4 cup) milk chocolate (chopped or chips) – retain a little to go in the frosting
Frosting:
  • 100 g (1/3 cup + 2 tablespoons) butter (softened)
  • 200 g (2 cups) icing sugar
  • 1/2 teaspoon vanilla sugar
  • 1/2 teaspoon mint extract or essence
  • green food colouring (optional)
  • milk (if required)
  • retained chocolate (see above)
Instructions
  1. Pre-heat the oven to 175°C (350°F) and prepare a muffin tray with cake cases.
  2. Beat the sugar and butter together until soft and fluffy. Add the egg and continue to beat until the mixture is nice and light.
  3. Combine the dry ingredients and then add to the wet, mixing well.
  4. Start off by adding 120ml of milk and add more if required. Finally, stir in the chocolate chips/pieces.
  5. Pour the cake batter into the cupcake cases and bake for around 17-20 minutes, until an inserted skewer comes out clean. Remove from the oven and allow to cool completely on a wire rack.
  6. For the frosting: beat the icing sugar and butter together until light and soft. Add the food colouring (if using) and mint essence/extract. If the mixture is a little stiff, add just a touch of milk to loosen it. Stir in the retained chocolate chips just until they are equally distributed.
  7. Make sure that the cupcakes are completely cold before frosting as this will make it easier to cut them (they are soft and quite fragile). Cut each one in half and slather on a good layer of frosting. Place the top back on and sprinkle with a touch of icing sugar. Enjoy!

 

Chocolate Cupcakes with Mint Choc Chip Buttercream

6 thoughts on “Chocolate Cupcakes with Mint Choc Chip Buttercream

    1. Thank you! I had never made them before either and I thought the very same thing - what took me so long! :)
  1. Aren't these the best, Tracy !!! Yours look great. I did this once awhile ago with my standard vanilla cupcake recipe, and loved the big chunk of frosting in the middle. Thanks for reminding me to do it again, but this time I would like to try your recipe. (By the way, piping also makes me nervous, I just can't do it, I make such a mess, and it really is just not worth it for me...) Sorry for late response, I am sooooo behind with blog reading ! Have a good day. x
    1. It's always so lovely to hear from you Lynne! I am just about to do the same with mini Victoria sponges in celebration of St George's day!

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