These chocolate cupcakes with mint choc chip buttercream are a cake lover’s dream come true.
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).
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.
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.
- 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
- 1½ 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
- 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)
Pre-heat the oven to 175°C (350°F) and prepare a muffin tray with cake cases.
Beat the sugar and butter together until soft and fluffy. Add the egg and continue to beat until the mixture is nice and light.
Combine the dry ingredients and then add to the wet, mixing well.
Start off by adding 120ml of milk and add more if required. Finally, stir in the chocolate chips/pieces.
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.
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.
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!