Mint Chocolate Chip Cupcakes
Servings 12 cupcakes
Ingredients
Cupcakes
- 150 g Self-raising Flour
- 4 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 150 g Caster Sugar
- 150 g Unsalted Butter Room Temperature
- 3 Eggs
- 1 tsp Peppermint Essence
- 100 g Plain Chocolate Chips
Buttercream
- 200 g Egg Whites Pasteurized
- 1 tsp Peppermint Essence
- 900 g Icing Sugar Sifted
- 200 g Milk Chocolate Melted
- 1.36 kg Unsalted Butter Room Temperature
Instructions
Cupcakes
- Preheat oven to 160 degrees. Place 12 paper cases into a muffin tin. 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 choc chips. Spoon mixture into cases and bake for about 25 mins.
Buttercream
- Measure egg whites and powdered sugar into a bowl.
- Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy. Then add your melted chocolate and the peppermint essence into the mixer.
- Set mixer to medium, gradually add butter making sure all combined before adding next piece.
- Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.