Mint Chocolate Cupcakes
If you are a lover of mint chocolate then you are absolutely going to love these. They have the perfect balance between dark chocolate and mint and the best thing is the hidden mint areo balls in the middle. They taste absolutely amazing and are worth every minute of effort in the kitchen. Enjoy....
Ingredients:
For the cupcakes
175g soft butter
175g caster sugar
3 medium free range eggs, beaten
125g self-raising flour
50g cocoa powder
For the buttercream
250g unsalted butter, softened
500g icing sugar
1 packet of mint areo bubbles
30g cocoa powder
Another packet of mint areo bubbles
24 go in the middle of the cupcakes (2 in the each one)
12 for the decoration
One 12 hole muffin tin
Method:
1. The night before you want to make these tip 1 packet of the areo balls out onto a baking tray or plate and put in the freezer over night. You want the areo balls to be completely frozen so they don't melt too much when in the oven or they will become a gooey mess.
2. Pre heat the oven to 160 degrees C and line a muffin tin with 12 muffin sized cupcakes cases.
3. Cream together the butter and sugar until pale and creamy.
4. Slowly add the beaten eggs.
5. Then add the flour and cocoa and mix thoroughly until smooth.
6. Spoon a small amount of batter into each of the cases.
7. Remove the areo balls from the freezer (leave them in there right until the last minute) and place 2, side by side, into each of the cases on top of the batter. (Leave the remaining areo balls out of the freezer as 12 of them will be the decoration and if there are any left over you can add them to the buttercream or give yourself a treat whilst baking)
8. Lastly, cover the balls with the remaining batter and bake for 30 mins.
9. Remove from the tin and leave to cool completely on a wire rack.
10. For the buttercream beat the butter for a good 5 mins until it is pale and creamy. Then add the icing sugar and mix together until creamy and lump free.
11. Take about a third of the buttercream and place it in a separate bowl and put to one side.
12. Crush the bag of areo balls to a powdery texture with a few bigger bits if you want a little crunch throughout the buttercream and add this to the larger bowl of buttercream and mix thoroughly.
13. Add the cocoa powder the the smaller bowl of buttercream and mix thoroughly.
14. Once the cakes are cool, using a piping bag or a knife (which is what I used as I didn't have a piping bag to hand) put a layer of the mint buttercream onto each cupcake.
15. Then place a little splodge of the chocolate buttercream on top in the middle and flatten the edges down to blend it into the mint buttercream. Or if using a piping bag you could swirl the mint buttercream and swirl a bit of chocolate on top. It's entirely up to how you want them to look.
16. Finally place a mint areo ball on top of the chocolate buttercream and you are finished and ready to eat one!!
Enjoy
Rusty
X
Ingredients:
For the cupcakes
175g soft butter
175g caster sugar
3 medium free range eggs, beaten
125g self-raising flour
50g cocoa powder
For the buttercream
250g unsalted butter, softened
500g icing sugar
1 packet of mint areo bubbles
30g cocoa powder
Another packet of mint areo bubbles
24 go in the middle of the cupcakes (2 in the each one)
12 for the decoration
One 12 hole muffin tin
Method:
1. The night before you want to make these tip 1 packet of the areo balls out onto a baking tray or plate and put in the freezer over night. You want the areo balls to be completely frozen so they don't melt too much when in the oven or they will become a gooey mess.
2. Pre heat the oven to 160 degrees C and line a muffin tin with 12 muffin sized cupcakes cases.
3. Cream together the butter and sugar until pale and creamy.
4. Slowly add the beaten eggs.
5. Then add the flour and cocoa and mix thoroughly until smooth.
6. Spoon a small amount of batter into each of the cases.
7. Remove the areo balls from the freezer (leave them in there right until the last minute) and place 2, side by side, into each of the cases on top of the batter. (Leave the remaining areo balls out of the freezer as 12 of them will be the decoration and if there are any left over you can add them to the buttercream or give yourself a treat whilst baking)
8. Lastly, cover the balls with the remaining batter and bake for 30 mins.
9. Remove from the tin and leave to cool completely on a wire rack.
10. For the buttercream beat the butter for a good 5 mins until it is pale and creamy. Then add the icing sugar and mix together until creamy and lump free.
11. Take about a third of the buttercream and place it in a separate bowl and put to one side.
12. Crush the bag of areo balls to a powdery texture with a few bigger bits if you want a little crunch throughout the buttercream and add this to the larger bowl of buttercream and mix thoroughly.
13. Add the cocoa powder the the smaller bowl of buttercream and mix thoroughly.
14. Once the cakes are cool, using a piping bag or a knife (which is what I used as I didn't have a piping bag to hand) put a layer of the mint buttercream onto each cupcake.
15. Then place a little splodge of the chocolate buttercream on top in the middle and flatten the edges down to blend it into the mint buttercream. Or if using a piping bag you could swirl the mint buttercream and swirl a bit of chocolate on top. It's entirely up to how you want them to look.
16. Finally place a mint areo ball on top of the chocolate buttercream and you are finished and ready to eat one!!
Enjoy
Rusty
X
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