guest post: mint chocolate cupcakes

mint chocolate cupcakes

Trisha here from Fashion For Home’s lifestyle blog We Heart Home. Thanks so much to Ellie for having me and my Mint blog-inspired Cupcakes. As a big fan of Mint and a baking enthusiast I thought it would be fun to combine the two in the form of these deliciously minty cupcakes – with pale mint green tones and complimentary rich chocolate hues for all you design whizzes!

These are very easy and fun to make! Don’t let the list of ingredients fool you – they are mainly the same ingredients over again. And while mint is not always my go to flavor, Mint Choc Chip was always my favourite ice cream flavor as a child, so I have based my recipe on this.

Happy Baking!

Mint Cupcakes
Yields 12 cupcakes, inspired by the blog Mint

Chocolate Cupcakes:
100g plain flour (visit here for gram to cup conversion)
20g cocoa powder
140g caster sugar
1.5 tsp baking powder
a dash of salt
40g unsalted butter, at room temperature
120ml whole milk (visit here for metric to U.S. standard conversion)
1 egg

Mint Ganache:
50 g butter at room temperature
0.5 tsp mint extract
200 g icing sugar
20 ml double cream
0.5 tsp mint green food colouring (you can mix yellow and blue)

Mint Frosting:
250 g icing sugar, sifted
80 g unsalted butter, at room temperature
25 ml whole milk
a couple of drops of mint extract
0.5 tsp mint green food colouring (you can mix yellow and blue)


Chocolate Frosting:
300 g icing sugar, sifted
100 g unsalted butter, at room temperature
40 g cocoa powder, sifted
40 ml whole milk

mint chocolate cupcakes


Preheat the oven to 170°
Mix (thoroughly) the flour, cocoa powder, sugar, baking powder, salt and butter together with an electric mixer (or by hand) until it makes a sandy texture.
Add in half of the milk into the flour mix
Beat the egg and the rest of the milk together in a bowl and then add to the flour mix until everything is thoroughly mixed
Place cupcake cases into a cupcake tin and spoon the mix until each case is half full.
Place in the oven for 15-20 minutes, until a skewer comes out clean, when the cupcake is poked.
Leave to cool.

Mint Ganache:
Mix the icing sugar, mint extract, butter and double cream together until smooth. Add the food colouring.
Once the cupcakes are cooled, scoop out a teaspoon sized chunk of cake in the centre of each.
Add about a teaspoon of mint ganache to each and leave to cool.

Choose either chocolate or mint frosting.
Mix the relevant ingredients together (see ingredients above) until heavy and smooth.
Pipe (or spoon if you don’t have a cake pipe) the frosting onto each cake. (tip: use a plastic bag to pipe icing)

Extra decoration:
You can also grate white chocolate onto the frosting to add effect.



Leave A Reply