Mint Chocolate Chip Cupcakes

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Thankfully the sun is finally starting to make and appearance after the darkness of winter. However I would say that it is still a bit too cold for barbecues, Pimms and ice cream just yet. Therefore I decided to compromise by making these ice cream inspired mint chocolate chip cupcakes.

These were really quick and easy to make and I think they would make a great addition to a kid’s birthday party. You could change the sponge and icing so that you have raspberry ripple, strawberry or vanilla. You could also add sprinkles or flavoured sauces; the possibilities are endless! Furthermore, using an ice cream scoop to do the icing is also a really good idea for those who don’t feel comfortable using a piping bag or if you are short of time.

I found the recipe for the cakes on the Bibi’s Bakery blog and while it did turn out to be a success, the amount of milk that went in to them meant that I had none left to put in my tea in the morning; BAD TIMES.

Prep Time: 1 Hour

Makes: 12 Cupcakes

Ingredients:

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200g Self Raising Flour

50g Cocoa Powder

300g Caster Sugar

80g Stork

250mls Whole Milk

2 Eggs

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250g Butter Softened

500g Icing Sugar

A Cup of Chocolate Chips

6 Flake Bars

Peppermint Extract and Green Food Colouring

Method:

1.Preheat the oven to 170°C/340 F/ Gas Mark 3

2. Cream together the Stork and caster sugar.

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3. Add the eggs, and milk and mix.

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4. Now add the flour and cocoa powder and mix.

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5. Line a 12 hole muffin tin with cupcake cases.

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6. Spoon the cupcake mix into the cases either with tablespoon or an ice cream scoop.

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7. Bake in the oven for 20 minutes, until the cupcakes are well risen and springy to the touch.

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8. Leave them to cool and get started on the buttercream.

9. To make the buttercream, beat the butter until it is pale and fluffy.

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10. Gradually add the icing sugar a bit at a time.

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11. Add two caps of peppermint extract and a dollop of green, gel food colouring.

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12. Add the chocolate chips.

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13. To decorate: Start by cutting the domed tops off the cupcakes with a serrated knife so that they are perfectly flat.

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14. Using an ice cream scoop, scoop the buttercream icing on to the cupcakes just like you would with real ice cream and cones.

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15. Cut the Flake bars in half. Then cut the halves in half, length ways.

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16. Stick them in the buttercream and then you are done!

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3 thoughts on “Mint Chocolate Chip Cupcakes

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