As a great lover of mint choc chip ice cream it was only a matter of time until I found a way to take one of my favourite flavours from ice cream to cupcake form! Surprisingly simple yet obviously delicious.

makes 18
225g self raising flour
225g caster sugar
225g unsalted butter
4 large eggs
4 tbsp cocoa powder
1 tsp baking powder
1 tsp peppermint essence
100g chocolate chips

115g unsalted butter
225g icing sugar
1 tsp peppermint essence
1 tsp green food colouring
chocolate chips for decoration

  1. Line tins with 18 cupcake cases and preheat oven to 180C
  2. Beat the butter and sugar together in a mixing bowl until combined. Add the eggs one at a time to the mixture and beat together. Add a little flour with each egg if the mixture starts to curdle.
  3. Add the flour, baking powder and cocoa powder and mix together until you have a smooth mixture.
  4. Stir in the mint essence and the chocolate chips with a wooden spoon until evenly dispersed.
  5. Spoon a tbsp of the mixture into each cupcake case and place in the over for 20-25 minutes.
  6. For the icing beat the butter until light and fluffy, gradually mix in the icing sugar until combined.
  7. Add the peppermint essence and green food colouring, just enough to turn the buttercream a lovely mint colour.
  8. Once cooled ice the cupcakes and sprinkle chocolate chips on top for decoration. 
Enjoy and don't forget to share your bakes with me on Twitter and Instagram!

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