Winter is here, and it´s cold outside. These cupcakes and their mint chocolate buttercream are perfect for the winter season, and maybe even as a fresh treat during the upcoming Holidays.
Ingredients
175 g (6,2 oz) softened butter
150 g (5,5 oz) sugar
3 eggs
250 g (8,8 oz) plain flour
2 tbsp cocoa
2 tsp baking powder
2 tsp vanilla sugar
2,5 dl (1 1/4 cup) milk
Mint Chocolate Buttercream
200 g (7 oz) After Eight Mint Chocolate Thins (melted)
0,5 dl (1/4 cup) milk
100 g (3,5 oz) softened butter
250 g (8,8 oz) powdered sugar
1 tbsp cocoa
Decoration
Silver pearl sprinkles, candied mint.
How to do it
-
- Preheat the oven to 200ºC / 390ºF.
- Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
- Add the eggs, one by one.
- In a separate bowl, mix together the flour, cocoa, baking powder and vanilla sugar.
- Slowly add the mixed dry ingredients to the mixture.
- Add the milk to the mixture until you have a smooth batter.
- With a couple of spoons, transfer the batter to cupcake liners in a cupcake form.
- Bake the cupcakes in the middle of the oven until a skewer put in the centre of the cupcakes comes out clean. Regular cupcakes take about 15-17 minutes, small cupcakes about 10-12 minutes.
- Take the cupcakes out of the oven and the cupcake form, and let them cool down on a cooling rack.
Mint Chocolate Buttercream
-
- Slowly melt the After Eight chocolates with the milk and some of the butter.
- Beat the rest of the butter with the powdered sugar and cocoa in a bowl. Use a stand mixer or an electric hand mixer.
- Slowly add the melted chocolate mix, and mix until you have smooth mixture.
- Let the buttercream cool down.
- When the cupcakes and the buttercream have cooled down (about room temperature), cover the cupcakes with the buttercream using a cake piping tool, a knife or a spatula.
Decorate the cupcakes with silver pearl sprinkles, candied mint…
Enjoy!
Cake to the people 