Mint Chocolate Chip Cupcakes

Happy New Year to all my followers. I have some stuff planned for this year and I cannot wait for you guys to see them. My favourite chocolate had to be mint chocolate and I love After Eights at Christmas, I can do a whole box without thinking about it. These cupcakes were a last-minute bake as I was sorting out my cupboard and found some peppermint extract that is due to go off in January.

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I made these for work and I took them in when I returned after Christmas. I could smell them when they are cooking and it has to be the best smell in the world. I did not decorate them until the following day as I was so busy with making the Millionaire Shortbread.

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The girls at work loved these and so did I. I added some matchmakers to the top and some little candy canes. You can make these any time of the year but for me Christmas is the time for mint chocolate. These cupcakes are topped with mint matchsticks and little candy cane sprinkles.

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Mint Chocolate Chip Cupcakes

Course desserts
Keyword Cakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 cupcakes



  • 150 g self-raising flour
  • 4 tbsp Cocoa Powder
  • 1 tsp baking powder
  • 150 g caster sugar
  • 150 g unsalted butter
  • 4 eggs
  • 1 tsp peppermint essence
  • 100 g plain chocolate chips


  • 150 g unsalted butter
  • 1 tsp peppermint essence
  • 270 g icing sugar
  • 30 g Cocoa Powder


  • 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. Beat the butter until it is pale and light.
  • Sift in the icing sugar and cocoa powder until it is fully combined. Then add in the peppermint essence then stir it in.


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