Mint Choc Chip Cupcakes

The icing is flavoured with delicious Dr. Oetker American Peppermint Extract, which adds an exciting twist to a chocolate cupcake.

12 cupcakes

Easy 30 Minutes



For the recipe  Mint Choc Chip Cupcakes

For the Cupcakes:

170 g Margarine
170 g Light Brown Sugar
5 ml Dr. Oetker Madagascan Vanilla Extract
150 g Plain Flour
25 g Cocoa Powder
7.5 g Dr. Oetker Baking Powder
50 g Dr. Oetker White Chocolate Chips
3 Medium Eggs , Beaten

To Decorate:

300 g Dr. Oetker 72% Extra Dark Chocolate , Broken into Pieces
10 ml Dr. Oetker American Peppermint Extract
300 ml Double Cream
100 g Dr. Oetker Chocolatey Mix




Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a muffin tray with 12 cupcake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the Vanilla Extract.


Gradually whisk in the eggs, then sift the flour, Cocoa and Baking Powder on top. Add the Chocolate Chips and using a large metal spoon, carefully fold the dry ingredients into the eggy mixture.


Spoon into the cupcake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.


For the ganache, place the cream and Peppermint Extract in a pan and gently heat until the cream is just boiling. Pour the cream over the chocolate, leave for stand for a minute then mix until all the chocolate has melted. Place in the fridge to cool, once cooled whip the ganache with an electric whisk until a pipe-able consistency.  


Place the ganache into a piping bag fitted with an open star nozzle. Pipe a large ganache swirl onto each cupcake. Sprinkle the Chocolate Sprinkles over the cupcakes and your cupcakes are now ready to serve! Store in the fridge if you are not serving them straight away.  

Nutritional Information for the recipe Mint Choc Chip Cupcakes

Per Serving Per 100 g / ml
Energy 2223 kJ
531 kcal
1838 kJ
439 kcal
Fat 37.75 g 31.20 g
Carbohydrate 41.23 g 34.07 g
Protein 6.72 g 5.56 g
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