• 16servings
  • 45minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D, E
MineralsCopper, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 175 unsalted buttered, softened

  2. 100g mint dark chocolate(50-60% cocoa solids) finely chopped

  3. 200g plain flour

  4. 1tsp baking powder

  5. 1tsp bicarbonate of soda

  6. 100g ground almonds

  7. 275g dark muscovado sugar

  8. 1tsp vanilla extract

  9. 3 eggs, lightly beaten

  10. 150ml buttermilk

  11. 18 cupcake cases

  12. 200g unsalted butter, softened

  13. 250g icing sugar, sifted

  14. few drops of peppermint extract, to taste

  15. 1 pot green food colour paste

  16. 18 sprigs fresh or crystallized mint leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180ºC/fan 170ºC/350ºF/gas mark 4.

  2. Place the chocolate in a bowl and pour over 120ml just-boiled water. Stir until melted, then set aside to cool.

  3. In a bowl, sift together the flour, baking powder and bicarbonate of soda, then stir in the ground almonds. In a bowl of an electric mixer (or in a bowl with a electric hand whisk), cream together the butter and sugar until very light and fluffy (this will take a good 5 mins). Add the vanilla extract to the eggs. With the whisk running, very slowly add the add mixture to the butter and sugar, adding 1 tbsp of the flour during the process to prevent curdling, then add the melted chocolate and the buttermilk. Fold in the remaining flou.

  4. Place the paper cases into a cupcake tin and divide the batter between them. Bake for 2530 minutes. When they spring back to the touch, remove to cool on a wire rack.

  5. Meanwhile, beat together the butter and icing sugar for a good 5 minutes until really light, then add the peppermint extract and a touch of green food colour paste.

  6. With a palette knife, spread buttercream on to the cupcakes and decorate each with a sprig of mint.


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