Double chocolate and mint cupcakes

Double chocolate and mint cupcakes


1 person made this

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

ulajake Devon, England, UK

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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