Baking with Ali: Chocolate Peppermint Cupcakes

Who else loves cupcakes?! They’re one of my favourite things to bake because they’re relatively simple and they can be made to look lovely with minimal effort. I’m also a huge fan of chocolate so chocolate cupcakes are always a yes from me. Adding some peppermint essence provides a bit of festive flavour, although this also works all year round.

Chocolate peppermint cupcakes decorated with a Christmas theme

This recipe is an adaptation of Chocolate Cupcakes from The Hummingbird Bakery, featured in their original recipe book ‘The Hummingbird Bakery Cookbook‘. This cookbook is one of my absolute favourites and I use their buttercream recipe in all my cakes. I decided to add peppermint essence to both the cupcakes and the buttercream icing to make them a little more festive.

This recipe makes 12 cupcakes.

Ingredients

For the cupcakes

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1.5 tsp baking powder
  • Pinch of salt
  • 40g unsalted butter
  • 120ml whole milk
  • 1 egg
  • 1/4 tsp peppermint extract

For the buttercream icing

  • 200g icing sugar
  • 67g unsalted butter
  • 30g cocoa powder
  • 30ml whole milk
  • 1/4 tsp peppermint extract

For decoration (optional)

  • Quality street mint Matchmakers
  • Assorted Christmas cake decorations

Method

Cupcakes

  1. Preheat the oven to 170 degrees.
  2. Sift the flour and cocoa powder into a large bowl. Add sugar, baking powder, salt and butter then mix using an electric whisk until a sandy consistency.
  3. Whisk the milk, egg and peppermint extract together in a jug then add half to the flour mixture.
  4. Whisk with the electric mix to combine.
  5. Add the remaining mixture and continue mixing until smooth (a couple of minutes).
  6. Divide the mixture between the cupcake cases (they should be about 2/3 full.
  7. Cook for 20-25 minutes until they spring back to the touch.

Buttercream Icing

  1. Beat together the icing sugar, butter and cocoa powder using an electric whisk on a medium speed until well mixed.
  2. Turn the mixer to a slow speed and add the milk a little at a time.
  3. Once incorporated add peppermint extract and continue mixing until light and fluffy (about 5 minutes).

Wait until the cupcakes are completely cooled before you ice them. You can add whichever decorations you would like. I like to do each cupcake differently.

Chocolate peppermint cupcakes

I hope you enjoy! If you try these out, let me know what you think.

16 Comments

  1. Oh YUM! 😋😋😋
    These look delicious. Bet they tasted even more so! I love baking and finding new recipes, find it very therapeutic. Will definitely give these a go! 🙂 x

    Liked by 1 person

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