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Mini Mint Chocolate Cup Cakes

Makes 32

Serves

15 minutes

Prep Time

14 minutes

Cook Time

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Ingredients

Mini Mint Chocolate Cupcakes

  • 1 cup each: flour, sugar
  • 1/2 cup cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/3 cup hot coffee

Mint Butter Cream

  • 110g butter - softened
  • 2 cups icing sugar
  • Pinch salt
  • 1 - 2 tablespoons cream
  • 1 teaspoon mint extract
  • Few drops green food colouring
  • Mint chocolate bar for decorating

Method

Mini Mint Chocolate Cupcakes

  • Preheat oven to 180oC (160oC fan bake). Line mini muffin pans with cupcake liners.
  • In a large bowl, whisk together all the dry ingredients.
  • Mix in the oil, egg, vanilla and milk. Add in the hot coffee.
  • Pour the mixture into the prepared cupcake liners.
  • Bake for 12 - 14 minutes or until they bounce back when pressed. Set aside to cool.

Mint Buttercream

  • Beat the butter until it is light and creamy.
  • Add in one cup of icing sugar and the salt. Beat until well combined.
  • Beat in the remaining icing sugar and cream.
  • Add in the mint extract and a few drops of green food colouring to achieve your preferred colour.
  • Place the buttercream into a piping bag with a small star nozzle.
  • Pipe the buttercream onto each of the cupcakes.
  • Place a piece of the mint chocolate on top of each cupcake.