Mint chocolate cupcakes recipe

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Mint chocolate cupcakes
(Image credit: kcline/Getty Images)
  • healthy
Makes12
SkillEasy
Preparation Time30 mins
Cooking Time25 mins
Total Time55 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories286 Kcal14%
Sugar30.4 g34%
Fat13.6 g19%
Saturated Fat3.9 g20%
Protein3.2 g6%
Carbohydrates37.8 g15%

An irresistible combination of chocolate sponge and mint icing. These mint chocolate cupcakes are heavenly. 

The mint icing is made using just four ingredients; butter, icing sugar, and mint extract. The vibrant colour is created by the green food colouring. We’d recommend using food colouring gel for the best colour and consistency. It takes just five simple steps to make these mint cupcakes.

Ingredients

For the cupcakes:

  • 150g butter, softened
  • 150g light muscovado sugar
  • 3 eggs, beaten
  • 115g self-raising flour, sifted
  • 35g cocoa powder, sifted
  • 1/2tsp baking powder

For the icing:

  • 50g butter, softened
  • 200g icing sugar
  • Few drops mint extract
  • Few drops green food colouring
  • Chocolate curls, to decorate

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a cupcake tin with large paper cupcake cases.
  2. Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy.
  3. Gradually add the beaten egg, a little at a time, until smooth. Using a large metal spoon fold in the flour, cocoa, and baking powder. Divide the mixture between the cake cases.
  4. Bake for 20 -25 mins until risen and just firm to the touch. Allow to cool on a wire rack.
  5. To make the icing; Beat the butter with 1-2 tsp boiling water and the icing sugar to make a smooth soft consistency. Add a little green colouring, a drop at a time to give the desired colour and add mint extract to taste. Pipe or swirl onto the cupcakes and sprinkle with chocolate curls.

Top tips for making mint chocolate cupcakes

Unrefined sugar has more flavour and is great for cake baking as it tends to keep cakes moister too. You can use dark or light muscovado sugar - the darker the more toffee and caramel flavour it has.

You might also like…

Classic chocolate cupcake recipe (opens in new tab)

Mary Berry’s chocolate cake (opens in new tab)

Basic cupcake recipe (opens in new tab)

Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.