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:

200g Self Raising Flour

50g Cocoa Powder

300g Caster Sugar

80g Stork

250mls Whole Milk

2 Eggs

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.

3. Add the eggs, and milk and mix.

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

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

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

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

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.

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

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

12. Add the chocolate chips.

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

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

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

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