Mint Chocolate Cupcakes
  • 225g (8 oz.) self-raising flour
  • 4 tbsp. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 225g (8 oz.) caster sugar (granulated or superfine baker's sugar)
  • 225g (1 stick/8 oz./1 cup) unsalted butter
  • 4 eggs
  • 1 tsp. mint essence or extract
  • 100g (3 1/2 oz.) plain (semisweet) chocolate chips
  • For Icing:
  • 115g (1 stick/4 oz./1/2 cup) unsalted butter, softened
  • 225g (8 oz.) icing sugar, sieved (powdered or confectioners' sugar)
  • 1 tsp. mint essence or extract
  • Green food colouring
  • For Decorating:
  • 100g (3 1/2 oz.) plain (semisweet) chocolate chips (or use chocolate sprinkles)
  • You will need 18 paper cases (paper muffin or cupcake liners)
  1. Preheat oven to 160 degrees C/325 degrees F. Place 18 paper cases (muffin or cupcake liners) into muffin tins.
  2. In a bowl sieve flour, baking powder and cocoa. Beat butter and sugar together in another bowl. Add eggs one at a time and beat together. Add flour mixture gradually. Stir in the mint essence and chocolate chips. Spoon mixture into cases (cupcake or muffin liners) and bake for about 25 minutes. Let cupcakes cool completely before icing.
  3. To Make Icing:
  4. Beat icing sugar and butter in a bowl; stir in the mint essence and just enough food colour to turn the icing mint green. Ice the cooled cupcakes and decorate with chocolate chips or sprinkles.
  5. Makes 1 1/2 dozen cupcakes.