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Mint Chocolate Cupcakes

by Diana Baker Woodall
Diana's Desserts

Servings: Makes 1 1/2 dozen cupcakes


225g (8 oz.) self-raising flour
4 tbsp. unsweetened cocoa powder
1 tsp. baking powder
225g (8 oz.) caster sugar (granulated or superfine baker's sugar may be substituted)
225g (1 stick/8 oz./1 cup) unsalted butter
4 eggs
1 tsp. mint essence or extract
100g (3 1/2 oz.) plain (semisweet) chocolate chips

For Icing:

115g (1 stick/4 oz./1/2 cup) unsalted butter, softened
225g (8 oz.) icing sugar, sieved (powdered or confectioners' sugar may be substituted)
1 tsp. mint essence or extract
Green food colouring

For Decorating:

100g (3 1/2 oz.) plain (semisweet) chocolate chips (or use chocolate sprinkles)

You will need 18 paper cases (paper muffin or cupcake liners)


Preheat oven to 160 degrees C/325 degrees F. Place 18 paper cases (muffin or cupcake liners) into muffin tins.

In a bowl sieve flour, baking powder and cocoa. Beat butter and sugar together in another bowl. Add eggs one at a time and beat together. Add flour mixture gradually. Stir in the mint essence and chocolate chips. Spoon mixture into cases (cupcake or muffin liners) and bake for about 25 minutes. Let cupcakes cool completely before icing.

To Make Icing:

Beat icing sugar and butter in a bowl; stir in the mint essence and just enough food colour to turn the icing mint green. Ice the cooled cupcakes and decorate with chocolate chips or sprinkles.

Makes 1 1/2 dozen cupcakes.

Source: 500 Cupcakes and Muffins

©Diana Baker Woodall, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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