Food and Drink

Mint Chocolate Cupcakes

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A day off from work means a day of baking and eating. Today I visited my lovely Jasmin and we made delicious mint chocolate cupcakes and banoffee pie. I’ll begin with the cupcakes.

It uses basic sponge quantities – however many eggs you use, you use double the amount of flour, sugar and butter in ounces. So today I used 4oz of butter (125g), 4oz of sugar, 2 eggs and we would have used 4oz of flour, but we substituted some for cocoa powder.

  • We creamed the butter and then added the sugar.
  • Then we added the two eggs.
  • Then, to make it minty, we added peppermint extracts (it probably ended up being about two desert spoons of extract, we kept adding and tasting ’til it was right)
  • We then folded in the flour, substituting about a quarter of it for cocoa powder.
  • We then added chopped up dark chocolate (don’t bother with chocolate chips, they are much more expensive and you can easily bash up a bar of chocolate and it works just as well)
  • Then we just had to separate the mixture into cupcake cases (This quantity made 12 medium sized cakes)
  • We baked for about 20-25 minutes at 180 degrees, but depending on the size of the cupcake this might have to be altered slightly.

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And if you’re not too eager to eat them (like us) then you can obviously ice them to your preferred design.

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3 thoughts on “Mint Chocolate Cupcakes

  1. Pingback: Peppermint Angel Food Cake with Sugar-Mint Glaze | Peppermint Angel Food Cake

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