Midnight Mint Mocha Frappuccino Cupcakes
430g (15 oz) plain (all-purpose) flour
265 g (91/2 oz) caster (superfine) sugar
3 teaspoons baking powder
1/2 teaspoon fine salt
125 g (41/2 oz/1/2 cup) unsalted butter, softened
2 large eggs
375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk
125 ml (4 fl oz/1/2 cup) vegetable oil
2 tablespoons Greek yoghurt (or sour cream)
1 tsp vanilla extract or vanilla bean paste
4 drops white food gel
2 tbsp cocoa powder
2 tsp instant coffee powder
1 cup chocolate sauce
1 tsp peppermint extract
3 tbsp cocoa powder
2 batches Swiss meringue buttercream
1 tsp peppermint extract
Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
Split the batter into two separate mixing bowls. Add 2/3 of the batter in one bowl
And 1/3 of the batter in the second bowl.
Add the cocoa powder and coffee shots in the bowl with 2/3 of the batter and mix until well combined. Add the white food gel to the other bowl and mix.
Add both batters to two separate piping bags. Pipe about 3 tbsp of the mocha batter into each cupcake liner. Then pipe some of the white batter on top and finish with more mocha batter filling each liner up ¾ of the way.
Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
To prepare the chocolate sauce, add the peppermint extract to the sauce and mix until well combined.
To prepare the frosting add peppermint extract and mix until well combined. Add to a piping bag fitted with a Wilton 1M piping tip. Set aside.
Core the center of each cupcake and fill with chocolate sauce.
Frost a swirl of frosting on each cupcake. Finish with a dusting of cocoa powder.
STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!
BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)