Choc Mint Cream Cupcakes


50g cocoa powder

175g plain flour

½ tsp salt

½ tsp bicarbonate of soda

225g caster sugar

2 large eggs, at room temperature

1 tsp vanilla extract

175g unsalted butter, softened

175ml milk

300g dark chocolate (melted)

Peppermint candy (crushed)


Peppermint Cream Filling

2 tbsp unsalted butter (room temp)

300g icing sugar

1 tsp peppermint essence

1-2 tbsp milk (depending on the consistency you want)



Fluffy Vanilla Buttercream Frosting

½ tsp peppermint essence

3 drops green food dye (gel)



Makes 12


1/ Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.


2/ In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.


3/ Next, add milk and eggs in a jug and whisk well.


4/ Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.


5/ Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.


6/ While your cupcakes are baking and cooling prepare your peppermint cream filling by combining all ingredients in a mixing bowl until well combined. Place in a zip lock bag or squeeze bottle. Set aside.


7/ Prepare your buttercream frosting by adding it to a large mixing bowl along with the green food dye and peppermint essence. Mix until well combined.


8/ Core the center of your cupcakes and fill with peppermint cream filling. Fit the end of a piping bag with a Wilton 6B tip and frost in a swirl as demonstrated in the video. Drizzle with melted dark choc and place crushed peppermint candy on top.




STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

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