Choc Mint Freakshake Cupcakes


429g (3 1/2 cups) all-purpose flour

265g (1 /14 cup) caster (superfine) sugar

1/2 tsp salt

3 tsp baking powder

375ml of milk

125ml vegetable oil

125g unsalted butter, softened

2 tbsp Greek yogurt (can some substitute with sour cream)

1 tsp vanilla extract

2 large eggs


2 drops americolour leaf green

2 drops americolour sky blue (if you want an extra minty colour)

1 tsp peppermint essence

250g (1 1/2 cups) mini choc chips

Pink fairy floss / Cotton Candy (see notes)

12 mint choc ball candies

400ml chocolate sauce

Crushed mint candy (I used Lifesavers)



1 batch of Fluffy Chocolate Buttercream Frosting


Makes 12

I realise this recipe may seem long and complicated, but it's actualy pretty easy. Just make my chocolate sauce and fluffy chocolate buttercream frosting ahead of time and you're golden!

Preheat your fan foced oven to 160C (320F). Line a cupcake tin with white cupcake liners. Spray a donut baking tray with oil spray and wipe down with a paper kitchen towel to spread oil evenly.


In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. 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.


Next, add milk, eggs, yogurt, oil, blue food gel, green food gel and vanilla extract in a large jug and whisk well.


Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add choc baking chips and fold into batter.


Transfer some batter into a piping bag or a zip lock bag. Putting the bag into a cup while you fill it up with batter will make this an easier process. Cut a big enough hole at he end of the bag so that the choc chips and batter can come out easily.


Pipe batter into donut baking trays filling them up half way. Give the tray a gentle tap and set aside.


Fill each cupcake liner 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 cupcakes and donuts in the oven together. Bake the donuts for 10 min and bake the cupcakes for 20-25 min or until a toothpick inserted comes out clean (see notes below). Allow them to cool completely on a wire cooling rack before frosting.


To get cake donuts out of the donut tray place a wire cooling wrack on top of the donut tray. Using two tea towels flip the tray over and gently tap the donut tray directly onto the wire wrack keeping them together. This will allow the donuts to come out easily and without ripping. It's best to do this as soon as they come out of the oven to stop them from cooking any further as the baking tray cools.


To finish off the cupcakes, dip the top of each cupcake into chocolate sauce letting any excess sauce drip off. Hold the cupcake on its side and sprinkle the top with crushed mint candy. Place in the fridge for 5-10 min to allow the choc sauce to set


Fit the end of a piping bag with a large round tip and frost your cupcakes in a donut swirl as demonstrated in the video.


Place a cake donut on top and drizzle frosting with choc sauce allowing it to drip of the side of the cupcakes. Carefully drizzle some choc sauce on top of the donut as well.


To finish off your cupcakes place a dollop of fairy floss on one side, a choc mint candy ball in the centre and two straws on the other side. I found the best way to put the straws into the frosting is to twist as you slide them into the cake to prevent from wrecking the frosting.




Helpful Hints


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


CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40min and bake on 180C


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter


FAIRY FLOSS: regular store bought fairy floss will melt quite easily so it's best to place it on top of he cupcake right before serving. Alternatively you can use Persian fairy floss which will last longer. Both can be purchased online or from your local grocer or middle eastern grocer.


OVEN TEMPERATURE: In the video I said to pre-heat your oven to 140C. I had to lower Yo’s oven temp as commercial ovens tend to be much stronger than domestic ovens. If you’re baking at home set your fan forced oven to 160C (320F).


BAKING TIME: These cupcakes typically bake on a lower temp and for a little linger than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the center comes out with moist crumbs or clean.

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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!


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