Thursday, 24 April 2014

Mint Chocolate Chip Cupcakes

Hey Guys! So, my absolute favourite ice-cream flavour is mint chocolate chip! I think sometimes after a while ice cream can taste a little too creamy and thick but I think the mint flavour really keeps it light and refreshing! Since I’ve been back home for the holidays I’ve been having a sudden rush of ice-cream cravings – probably due to the crazy humidity in Hong Kong! So as I was digging my way through my tub of mint chocolate chip I thought how great the flavours would work in a cupcake and decided to give it a try!

I decided to use my trusty chocolate cupcake recipe that I used in my rainbow cupcakes and experimented with trying to make a minty frosting that didn’t taste like toothpaste! I finally ended up going with a vanilla mint frosting because I thought just having the mint flavour was just not as satisfying! For the decorations, I just used some chocolate chips and after eights but I was really pleased with how they turned out looking – especially since the decorating didn’t involve any special skills or really any experience needed either!

If you’re a mint chocolate chip fan, this one is definitely for you! Hope you enjoy this one!

Mint Chocolate Chip Cupcakes
Mint Chocolate Chip Cupcakes

Prep Time: 15 minutes
Cooking Time: 20-24 minutes
Serves: 24 cupcakes


Chocolate Cupcake:

 1¾ cups all purpose flour
2 cups white sugar (granulated)
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup butter, melted
1 tbsp vanilla extract or vanilla bean paste
1 cup boiling water 

Mint Vanilla Frosting:

3 cups icing sugar (add more until it reaches your preferred consistency)
1 cup unsalted butter, room temperature
2 tsp vanilla bean paste (add more to taste)
3 tsp peppermint extract (add more to taste)
2 tablespoon milk
green food colouring

For the cupcakes:

Preheat oven to 375 degrees F or 190 degress C.

In a large bowl, stir together all dry ingredients: flour, sugar, cocoa, salt and baking soda with a electric mixer or by hand until well mixed.

Add melted butter, vanilla bean paste, buttermilk and eggs with electric mixer or by hand until the mixture is smooth. Slowly add in boiling water and mix by hand with spatula until the water is incorporated into the mixture. The batter will be fairly runny.

Line cupcake trays with cupcake liners and spoon batter into liners, filling each no more than two-thirds full (fill anymore than that and the mixture will make a mess).

Bake for 20-24 minutes, or until cupcakes feel slightly springy to the touch. Move cupcakes to wire racks to cool before frosting (approximately two hours).

For the frosting:

Mix together icing sugar and butter with an electric mixer until they are blended together and have a creamy texture.

Add vanilla bean paste , peppermint extract and milk and continue to beat for another minute.

Add green food colouring to the frosintg as desired (its better to start off with less colour and slowly build up to the desired colour). If preferred, add more vanilla bean paste or peppermint extract to taste, or more icing sugar to make it stiffer for piping.

When cupcakes have cooled completely, frost cupcakes by transferring frosting to a piping bag fitted with a large tip and pipe onto cupcakes.

Sprinkle a few chocolate chips onto each cupcake. Cut after eights into halves diagonally so that they are triangular and shape and stick one corner into the side of the cupcake.