Mint Choc Chip Cupcakes

Hi again!

I don't know about you but mint choc chip ice cream is one of my favourite ice cream flavours! 
This cupcake recipe is super tasty and really does give the taste of mint choc chip ice cream, without the brain freeze. I was really happy with how they came out (even if I did forget the chocolate chips...oops) BUT, I added them on the top instead which worked out well too. The recipe is based around a normal cupcake recipe, with just a couple extra bits. Really easy, honestly!

Recipe: 
Chocolate Cupcakes
6oz Butter
6oz Caster Sugar
2oz Cocoa Powder
4oz Self-Raising Flour
3 Eggs
1x 100g Bag of Milk Chocolate Chips (Added into the cupcake or sprinkled on top)
12x Brown Cupcake Cases or colour of your choice.

Peppermint Buttercream
4oz Butter
A Splash of Milk
1tsp Peppermint Flavouring
12oz Icing Sugar 
I added a tiny bit of green gel colouring to get the minty colour but thats optional.
A Sprinkle of Choc Chips or any Chocolate decoration.

Method:
1. Preheat oven to 160c and pop 12 cupcake cases into your muffin tray.
2. Cream butter and caster sugar together until smooth.
3. Sieve Flour and Cocoa powder into seperate bowl. Add eggs and flour/cocoa gradually to the butter mixture. Mix until nice and smooth.
4. Pop your mixture into your cupcake cases and bake for 15-20 mins on a middle shelf.
5. Leave cupcakes to cool thoroughly before adding buttercream

Buttercream method:
1. Cream butter, milk and peppermint extract until blended.
2. Weigh 12oz Icing sugar into seperate bowl.
3. Add icing sugar gradually to butter mix. I like to use an electric mixer as it gives a nice pale colour and makes sure the mixture is nice and smooth.
4. Add your colouring at the last stage of your mixing.
5. I always like to pipe the buttercream so I used a star shaped nozzle for this cupcake. If piping, I find it easiest to measure up the nozzle and pop it in the piping bag then fold the bag over the top of a tall glass to hold the bag up, ready to be filled with your buttercream. Leave a couple of inches empty so that you can twist the top of the bag. 
6. Hold the piping bag upright and start in the middle of the cupcake, work your way around the edge and back up into the middle. 
7. Sprinkle with a few choc chips!

I hope you give these a go! If you do, send me your links or pictures or whatever else :)


Rosie