I’m a huge muffin lover – and food in general – and if they have some buttercream on top, it’s even better. I decided to add some melted chocolate in my classic muffins and because my Mum loves mint chocolate, I thought to top them with some mint buttercream. This is how the chocolate mint cupcakes were born. And of course they turned out amazingly delicious and I had to share them with you! 🙂
Servings: 12 | Prep. Time: 20 mins | Waiting Time: 10 mins | Baking Time: 20 mins | Difficulty: Medium
For the muffins:
- 125 g whole purpose flour;
- 80 g granulated sugar;
- 125 g soft butter;
- 2 eggs;
- 1 tsp baking powder;
- 2 tbsp milk;
- 100 g milk chocolate (melted);
- 2 tbsp coco powder (optional).
For the buttercream:
- 200 g soft butter;
- 50 g icing sugar;
- 50 ml mint syrup;
- green food colouring (optional).
- Preheat your oven to 175 C (medium-high heat).
- Mix well all the dry ingredients: flour, baking powder and sugar.
- Add the soft butter and mix well until a thick batter is formed.
- Add the eggs and the milk and mix well. At this point, your batter will be almost done.
- Now all you have to do is add the melted chocolate and the cocoa powder (if you want the cocoa too).
- Scoop about one tablespoon of batter into each muffin form.
- They will bake in about 20 mins – depending on your oven.
- Using a hand mixer, beat the soft butter until it gets pale in colour – it will take about 5 minutes.
- Add the icing sugar and give it another 5 mins of mixing.You don’t need a lot of icing sugar because the mint syrup is very sweet.
- Add the mint syrup and mix once again. The mint syrup I used was pretty green, but I added a few drops of green food colouring to get a more bright colour.
The original muffin recipe needs 125 grams of granulated sugar, but I’m not into very sweet things (with a lot of sugar) and because we’ll also be adding the melted chocolate (which is sweet as well) I lowered the sugar quantity. I also posted the chocolate muffin recipe over Isabella’s blog here, so you can check the first part of the recipe there too.
The easiest way for me to scoop the batter is using one table spoon and a teaspoon, but you can find a method that works best for you.
Check them with a toothpick after 20 minutes and if the toothpick comes out clean, they’re baked.
Careful with the sugar! The mint syrup is already very sweet, so don’t add sugar to taste.
Let the muffins cool down completely before decorating them! If they are still warm, the buttercream will melt and it will be a disaster.
Decorate the muffins using a piping bag or gun with the minty buttercream and your delicious chocolate mint cupcakes are done! Don’t they look amazing?
Pin this recipe for later!
Don’t they scream “eat me”? I never expected them to turn out so delicious, to be honest. Let me know in the comments down below what you think about this recipe and if you give it a try, share your recreations with me on social media. I would love to see them!