Choc Mint Cream Cupcakes
#mintbiggie

INGREDIENTS

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)

 

Frosting

Fluffy Vanilla Buttercream Frosting

½ tsp peppermint essence

3 drops green food dye (gel)

 

METHOD

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.

 

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

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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