Double chocolate and mint cupcakes

    50 min

    Leaves a nice after taste and mint is good for a bad tummy, so might be good after a big meal or something.


    Devon, England, UK
    4 people made this

    Makes: 24 cupcakes

    • 225g self raising flour
    • 115g caster sugar
    • 100g milk chocolate, chopped
    • 100g dark chocolate, chopped
    • 115g butter
    • 100ml milk
    • 1 egg
    • 1 1/2 to 2 teaspoons peppermint extract

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 190 C / Gas 5. Line 2 (12-hole) muffin tins with paper cases.
    2. In a bowl, sieve the flour and sugar together then add in the chocolate.
    3. Melt the butter in a saucepan over a medium heat then pour into the flour and chocolate mixture. In a jug, whisk together the milk and egg then add the peppermint; pour into the flour mixture. Spoon the mixture into the prepared paper cases, filling only 3/4 full to ensure a good rise.
    4. Bake in the preheated oven to 25 minutes, or until risen and a skewer inserted into the centre of a cupcake comes out clean. Remove from the oven and cool completely before decorating as desired.


    You could just make it as a big cake and melt some more (of whichever) chocolate to drizzle on top.

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