Mint Chocolate Chip Cupcakes

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For the Cupcakes:

  • 300g Self Raising Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 225g Caster or Granulated Sugar
  • 14 tbsp Corn or Sunflower Oil
  • 4 tbsp Milk
  • 4 Eggs
  • 4 tbsp Cocoa Powder
  • 100g Chocolate Chips
  • 1 – 2 tsp Mint Flavouring (adjust amount to suit taste)

For the Icing/Frosting:

  • 250g Unsalted Butter (softened to room temperature)
  • 600g Icing Sugar
  • 80g Cream Cheese
  • 1 – 2 tsp Mint Flavouring (adjust amount to suit taste)
  • 50g Chocolate Chips
  • Green Gel Food Colouring

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For the Cupcakes:

1) Preheat the oven to 180°C or Gas Mark 4.

2) Sift the flour into a bowl and add to it the baking powder, salt, cocoa powder, chocolate chips and sugar. Fold it together evenly.

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3) In a separate bowl, add the oil, milk, eggs and mint. Whisk everything together.

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4) Gradually add the dry mixture to the liquid mixture and beat together until everything is evenly mixed.

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5) Place out your cupcake cases onto a baking tray. You want to fill the cases around 1/4 of the way with the mixture as it will rise a lot while cooking.

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6) Put them into the top/middle of the oven for around 20 – 25 minutes. Test that they are cooked using a toothpick. If it comes out clean then they are ready. Place them on a wire rack to cool once cooked.

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For the Icing/Frosting:

1) Sift the icing sugar into a bowl. Add the cream cheese. Cut the butter into smaller pieces and add to the bowl as well.

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2) Cream everything together fully into a paste using a fork.

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3) Add some green gel colouring and the mint flavouring. Make sure you mix it in evenly. Repeat this if required until you get a nice mint green colour.

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4) In a food processor add the chocolate chips and chop them into small crumbs. If you are doing normal sized cupcakes then you may prefer to skip this step if you want full sized chips for decorating.

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5) You are now ready to pipe your icing onto your cupcakes. Set up you nozzle in a piping bag. Fill your bag with some of the icing and get it ready for piping. You can use any nozzle and design that you wish. I picked a smaller one as these were mini cupcakes. I went in a simple spiral motion starting from the outside and working inwards.

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6) Next decorate the icing by sprinkling on top some of the chocolate crumbs you made earlier. I recommend decorating them straight after piping as the icing will be more sticky to hold onto the chocolate. Repeat steps 5 and 6 for your remaining cupcakes, refilling your piping bag as necessary.

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