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Mint Chocolate Cupcake

Same as every other post, this starts with a declaration of love, and today it’s about my favourite dessert flavour combo – Mint Chocolate. I believe everyone has his/her own weakness in food choice; and no matter how hard I try to resist it, mint chocolate is beyond doubt mine. This is especially true when it comes to ice-cream flavour. Why? It is equal parts cool and sweet, and the best ones are so refreshing that they’d brighten up my day and clear my mind.


Despite how mouthwatering and delicate they look, cupcakes are not something I’d usually order outside. Yet, as it’s one of my goals to try out as many kinds of desserts as possible on this blog of mine, I might as well give it a go, right? 


From the base to the top of each cupcake, this recipe delivers great textural fun and flavour layering that I always strive for in baking. First, there’s an oreo biscuit added at the bottom as a nice, crunchy surprise. Thanks to the melted mint chocolate and coffee, the cupcake base is moist and rich, with just enough mint hit coming through. Finally, together with the mint-flavoured buttercream as well as the finishing touch of a cheeky little Andes mint chocolate chip, what you have here is a daydream literally packed with minty goodness. Hmm, too cool to be true. (:




Ingredients (make 18 cupcakes):

For the cupcakes:

  • 1 1/2  cup (188g) plain flour
  • 30g cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 18 Oreo biscuits
  • 1/2 cup (115g) butter,  softened
  • 2 tbsp (30ml) vegetable oil ( I used canola oil)
  • 1/2 cup (113g) caster sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) coffee, room temperature (2 tsp instant coffee powder melted in 1/4 cup (60ml) of water)
  • 50g Andes chocolate mint, melted
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla

For the buttercream frosting: 

  • 2 cups (250g) icing  sugar
  • 1 1/2 stick (170g) unsalted butter, at room temperature
  • 2 tbsp (30m1) whole milk or heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5ml) peppermint extract
  • green food coloring
  • 1/2 tsp salt
  • 18  Andes chocolate mints


For the cupcakes:

  1. Preheat oven to 350°F (175C) . Line pans with cupcake liners.
  2. In a mixing bowl, sift and combine flour, cocoa powder, baking powder, salt. Set aside.  
  3. In another mixing bowl, using an electric mixer, beat butter, oil, and sugar on medium high speed until creamy and smooth. This will take around 4-5 mins.
  4. Add eggs, one at a time, and continue beating for 1 min. Add coffee, milk and melted mint chocolate, and continue beating for 30 secs.
  5. In 3 batches, pour the prepared dry ingredients into the mixture, and gently stir with a spatula until just incorporated. Do NOT overmix.
  6. Fill cupcake liners to nearly full and bake for 18-20 minutes, until a toothpick inserted in the cupcake’s centre comes out clean.

For the buttercream frosting:

  1. Using an electric mixer, beat the butter at medium-high speed until smooth.
  2. Slowly add in the sifted icing sugar using a tablespoon, and beat until smooth.
  3. Finally, add milk, vanilla, mint extract, food coloring, and salt, and beat until light and fluffy.
  4. Refrigerate the frosting for at least 30 mins before piping.
  5. Pipe the buttercream onto the cupcakes with your favourite piping tip, and put an Andes chocolate mint on top as decoration if desired.