Chocolate cupcakes

These chocolate and mint cupcakes have a hint of the refreshing taste of mint, look great and are easy to make.  This cupcake recipe for a chocolate and mint cupcake makes 6-8 cupcakes.


Mise en place

  • Make the basic cupcake mix with the addition of 15g of cocoa powder – sift this into the mix at the same time as when you add the flour.
  • Fill the paper cases about ¼ full.  Place an after diner mint into the paper case and put some more mixture on top until ½ full.  Bake and allow to cool.
  • Make the buttercream adding a few drops of mint flavoured essence and a touch of green food colouring – keep the colour a pastel shade.
  • Melt the dark chocolate over a pan of warm water.


  1. Spread a little buttercream evenly over the top of the cupcake.
  2. Lay another after dinner mint on top.
  3. Fill a piping bag fitted with a small star tube with the mint flavoured buttercream and neatly pipe cream completely over the top.
  4. Spoon some melted chocolate into a small paper piping bag fitted with a very small plain tube (or snip the very end of the bag).
  5. Carefully pipe thin lines of melted chocolate over the top.
  6. Place the chocolate and mint cupcakes in the fridge for a few moments to set.
  7. Finish with a dusting of icing sugar.