Mint Chocolate Chip Cupcakes…Posted: July 22, 2012
Well I promised when I made them I would include a recipe! So here’s how to make these fabulously refreshing mint and chocolate cupcakes with two-tone icing! This recipe makes 12.
Ingredients – Cakes
1 set of Basic Cupcake Recipe Ingredients (here is the post)
40g Cocoa Powder (sieved)
50g Dark Mint Chocolate (I used Lindt Mint Intense, it doesn’t have a fondant centre but has a mint flavouring!)
Ingredients – Topping
Green Food Colouring
Now you have the ingredients, here’s how to make the cakes…
Method – Cakes
1. To make the cakes we will alter the flour quantity from the basic cupcake recipe to substitute for some cocoa. The other ingredients will remain the same quantity.
2. To begin preheat the oven to 190C (Gas Mark 4) and line a 12 hole muffin tin with paper cases.
3. Next cream together the butter and caster sugar in a bowl until pale and creamy. (see below)
4. Gradually whisk in the eggs until just combined then add the milk and whisk again.
5. Instead of adding the full quantity of sifted flour from the basic cupcake recipe add only 135g. Make up the flour quantity with the 40g of sifted cocoa powder. Mix well until fully combined.
6. Using a sharp knife finely chop the chocolate and add to the mixture, mixing well.
7. Split the mixture evenly between the 12 cake cases and bake in the oven for 20-25 minutes until well risen. Leave in the tin for 5 minutes to cool then transfer to a wire rack to cool completely.
Now for the topping! The two tone buttercream effect I have used is actually a lot easier than it looks! Here’s how to do it!
Method – Topping
1. First make a batch of buttercream, enough to top all 12 cakes. I make mine by creaming about 150g of unsalted butter in a bowl. I then add icing sugar bit by bit until I reach my desired sweetness. Everyone’s preference is different so it takes some trial and error to find a balance you like!
2. Split the plain buttercream approximately in half into two bowls. In one bowl add sifted cocoa powder to create a chocolate buttercream. In the other add a few drops each of both peppermint flavouring and green food colouring. (see below).
3. To create the two tone icing place a piece of cling film flat on your work surface. Spoon in all of the mint buttercream and spread into a line. (see below).
4. Next, roll the cling film around the buttercream to create a cylinder. Twist each end to secure. Repeat with the chocolate buttercream.
5. Prepare your normal piping bag with a large star nozzle. Trim one end of each of the buttercream cylinders and side by side place the inside your piping bag. This may take a bit of manipulation but it will work!.
6. Using the piping bag pipe the topping onto the cool cakes keeping the bag upright and piping in circles. This gives you the impressive topping seen on these cakes! I hope this works for you all!
Any questions about the recipe just leave a comment! Enjoy!