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Mint Choc Chip Cupcakes
It has to be said that getting together with some one else to bake is so much more fun than solitary baking with just the radio for company! I quite often have a friday Skype baking session with a friend of mine who lives in spain – yes real time Skype baking… more fun than it looks!
So yesterday one of my neighbours and I got together to make millions (in fact just 56ish) cupcakes for a charity cake sale. Having recently made various forms of milk chocolate, butterfly etc, we wanted something that was different to the rest but also one that people would actually buy! So I scrapped the weird and wonderful ideas of bacon and egg, chocolate and tomato, chilli and beetroot for a more conventional mint choc chip cupcakes! Recipe from my Mini Muffin cook book by Marks and Spencer.
280g plain flour
1 tbsp baking powder
115g castor sugar
150g chopped plain / bittersweet chocolate with a little extra left for grating
85g melted butter
1tsp peppermint extract
1-2 drops green food colouring
100 grams butter
250g icing sugar / powdered sugar
1-2 tbsp milk
24 cup cake cases or 12 muffin cases
Pre-heat the oven to 200c/gas mark 6. Place the baking powder, flour, chopped chocolate and sugar into a bowl and mix until combined.
In a separate bowl whisk the milk,eggs, peppermint extract, green food colouring and butter together. Pour into the dry ingredients and stir until just combined.
Fill 12 cupcake cases in the muffin tin till 3/4 full, then place in the oven for around 20 mins until risen and firm to the touch.
Once the cakes have cooled whisk 100g butter in a large bowl until light and fluffy – then add the icing sugar – mix in with a wooden spoon so as not to create a sugar dust cloud!! Add the peppermint extract and green food colouring to taste. If the mixture is too stiff add 1-2 tbsp of milk to soften. Pipe onto the centre of each cake followed by a dusting of grated chocolate…then enjoy!