Mint Choc Chip Christmas Tree Cupcakes

baking, buttercream, cakes, chocolate, cupcakes, frosting, mint, mint choc chip, recipe, recipes, Uncategorized

I’m not afraid to admit I’m going through a mint choc chip obsession right now.  I’ve actually made about 50 of these cupcakes over the past week but I’m not alone in my love of the traditional flavour.  These are extra fun to make at this time of year because it’s very easy to make them look Christmassy – all you need to do is pipe a swirl of minty green buttercream on top and they look like lovely little trees!  It’s also a chance to get your sprinkle on – I’ve used stars and mini candy canes on mine but anything a little bit sparkly or colourful would look festive.

For 24 cupcakes you’ll need:

  • 150g dark chocolate
  • 350g plain flour
  • 60g cocoa powder
  • 370g caster sugar
  • 1 teaspoon bicarb
  • 3 large eggs
  • 240ml cooled coffee
  • 240 buttermilk
  • 210ml vegetable oil
  • 100g dark chocolate chips
  • 2 teaspoons mint favour

First, pop the oven on to 160 C.  Finely chop the dark chocolate.  This is best done in a food processor, if you are using a knife it’s easiest to shave the chocolate very finely with it.  Tip the chocolate into a large bowl with the flour, cocoa, sugar, bicarb, add a pinch of salt and whisk together.

Whisk the buttermilk, coffee, veg oil and eggs together in another bowl, then gradually add to the dry mix and whisk together until well combined and smooth.  Finally mix through the peppermint flavour and the chocolate chips.

This mixture is fairly runny so I find it best to use a ice cream scoop or jug to transfer it into cupcake cases – try and fill them about 3 quarters full.  Stick them in the oven for about 20 minutes or until a skewer comes out cleanly.

While they cool you can get on with the buttercream.  You need:

  • 300g unsalted butter
  • 3 tablespoons milk
  • 675g icing sugar
  • 2 teaspoons mint flavour
  • green gel food colour
  • sprinkles of your choice.

In a free standing mixer, or with a hand held whisk, beat the butter for a good five minutes until very pale and fluffy.  Add the icing sugar in two stages, mixing well between each.  Slowly add in the milk, mint flavour and a tiny drop of green colour.  Give it another beat for a few minutes, until lovely and smooth.  Have a little taste and add more mint if you feel it needs it, and more colour if you want it brighter.

Next, it’s time to pipe!  I use an open star nozzle to get the swirly tree effect.  Starting in the centre, squeeze the butter cream out til it spreads across the surface of the cake, then swirl it upwards in a circle til it’s nice and tall.  Now you can decorate as you please.

And you’re finished!  You shoud have a fudgy, minty, chocolatey cake with little bursts of chocolate from the choc chips, topped with a delicious light buttercream.  The perfect Christmas treat.

  
 

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