

I’ve said many times that I’m not really a cupcake person. For someone who loves baking I don’t have enough of a sweet tooth to want to gorge on heaps of buttercream icing. However when I tried this recipe I knew I’d found something really special. These really are the most delicious cupcakes ever. They taste just like mint choc-chip ice-cream and the cake is so smooth and chocolatey that even I went back for more!



You Will Need:

60g Dark Chocolate

150ml Water

2 Eggs

150g Brown Sugar

1/4 tsp Peppermint Extract

90g Butter

125g Self Raising Flour

2 tbsp Cocoa Powder

30g Ground Almonds

For the Topping:

150g Butter

250g Icing Sugar

1 tbsp Vanilla Extract

2 tsp Hot Water

Green Food Colouring (I use gel)

Grated Chocolate



How to Make:

1. Preheat oven to 175 degrees and line a muffin tin with 12 cupcake cases.

2. Melt the chocolate and water together in a pan on a low heat. When melted, put to one side to cool.

3. Beat together the eggs, sugar, peppermint and butter until light and fluffy.

4. Add the flour cocoa powder and ground almonds and stir until combined.

5. Divide the mixture in equal amounts between the 12 cases.

6. Bake for around 25 minutes and leave to cool on a wire rack.

7. Beat the butter and icing sugar together until it reaches a creamy consistency.

8. Add the vanilla essence, water and food colouring until fully combined.

9. Use a piping bag and nozzle to pipe the icing over the cakes. Finish with a sprinkle of grated chocolate.



I am so pleased with how these came out. I’m hoping to make a similar chocolate orange cupcake along the same lines, so if it works well I’ll share that on here soon too. Remember to tag me in your photos if you try any of my recipes. I love to see how they come out.

Ways to follow Vintage Frills

Instagram – Twitter – Facebook – Pinterest – Youtube – Bloglovin’





