Mint Chocolate Cupcakes

Makes 12


  • 150g unsalted butter – room temperature
  • 150g caster sugar
  • 120g self raising flour – sieved
  • 30g cocoa powder
  • 3 eggs – beaten
  • 175g chocolate chips
  • a few drops peppermint essence


  • 150g unsalted butter – room temperature
  • 350g icing sugar – sieved
  • few drops green food colouring
  • Aero bubble mint chocolate balls


  1. Preheat oven to 160C fan assisted
  2. In a large bowl add the butter and sugar and beat until light and fluffy.
  3. Add the sieved flour, cocoa, eggs and whisk again until mix combined.
  4. Add the peppermint essence and fold in the chocolate chips.
  5. Spoon into cupcake cases and cook in oven for 15-18 minutes.
  6. Place onto a cooling tray.
  7. For the icing, beat the butter and and add the icing sugar a little at a time.
  8. Add a few drops of green food colouring.
  9. Spoon into icing bag and pipe onto cupcakes, topping with an Aero chocolate ball.

(You can divide the icing mixture and add a couple of tablespoons of cocoa to one half and the add both colours into an icing bag)