Lucky Charm Mint Chocolate Chip Cupcakes

Lucky Charm Mint Chocolate Chip Cupcakes

Lucky Charm Mint Chocolate Chip Cupcakes

 

For the Cupcakes
120g of Unsalted Butter
120g of Caster Sugar
2 Medium Eggs
120g of Self Raising flour
1/2 tsp of Baking Powder
25g of Cocoa Powder
Green Food Colouring
1/2 tsp of Mint Extract
For the Buttercream
200g of Unsalted Butter
400g of Icing Sugar
A few tsp of Milk
50g of Dark Chocolate
Green Food Colouring
1/4 tsp of Mint Extract
Chocolate Chips, Fresh Mint and Chocolate coins to decorate.

 

Equipment:

 

Tala Indigo and Ivory Mixing bowl
Tala Performance 12 Cup Bun Tin
Tala Rainbow Cupcake cases
Chef Aid 4 Spoons
Tala 10 Disposable Icing Bags
Tala 3 Open Writer Nozzles With Icing Bag
Chef Aid 20cm Non-stick Sauce Pan and Glass lid
Tala Silicone Coloured Whisk 20cm

 

Method:

 

1. Preheat the oven to 175 degrees (fan) and line a 12 hole muffin tin with cases.


2. Beat together the butter and caster sugar until light and fluffy (around 3 minutes.)  Beat in the eggs, one at a time. Fold in the flour and baking powder.


3. Divide your mixture into two medium bowls. Fold in the cocoa powder into one mix, and add the green food colouring and mint extract to the other. Using a teaspoon, alternate adding the mint mixture to the chocolate mixture, this will create a fabulous marble look.


4. Bake in the oven for 20 - 22 minutes, or until cooked through and a skewer comes out clean. Leave to cool completely.


5. To create your buttercream, beat together the butter until pale in colour - this will take around 3 - 5 minutes. Gradually add your icing sugar with your milk - this will stop the mixture flying everywhere. Once all you’re icing sugar has been added, beat for a further 3 minutes - this will make your buttercream super light and fluffy.


6. Divide your buttercream evenly into two medium bowls. Over a pan of boiling water melt the dark chocolate and set aside to cool. To one of your bowls of buttercream beat in the green food colouring and mint extract. Use the green sparingly (remember its mint, not a Halloween Cupcake!) Add the cooled chocolate to the second batch of buttercream.


7. In a piping bag fitted with a star nozzle add a spoonful of chocolate, then a spoonful of mint, and keep going until all buttercream has been used - this will create a fabulous two toned buttercream. Starting in the centre of your cupcake, pipe clockwise and build a magnificent spiral. Complete the cupcake with your choice of decoration - I used golden chocolate coins, fresh mint, chocolate chips and a dark chocolate feather!

 

 

 

Now simply enjoy!

 

Happy St Patrick’s Day!

 

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