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Chocolate Mint Cupcakes


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Ingredients

12 portion(s)

  • 100 g dark chocolate, broken into squares
  • 225 g raw sugar
  • 115 g unsalted butter, at room temperature
  • 4 eggs
  • 1 teaspoon mint essence or 4 drops mint essential oil
  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • 4 heaped teaspoons good quality dark cocoa powder
  • 6
    3min
    Preparation 3min
    Baking/Cooking
  • 7
    Preparation
  • 8
  • 9
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Recipe's preparation

  1. Pre-heat oven to 160°C.   Line muffin tins with 18 cupcake cases
    Add pieces of dark cooking chocolate and turbo twice, set aside
    Place sugar into TM bowl and pulverise for 3 seconds on speed 9. 
    Add butter, eggs and mint essence and heat, 1 minute 37°C, speed 4
    Add flour, baking powder & cocoa powder, and mix 7 seconds, speed 4
    Then add chocolate though lid and 4 seconds, speed 4
    Pour into cases and bake for 15 minutes
    Allow to cool in pan for 5 minutes then cool completely on rack.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Wow, these cakes rise. Make

    Submitted by jjwall@iinet.net.au on 20. October 2015 - 01:07.

    Wow, these cakes rise. Make sure you only fill the cases 1/3 full. Mine over-flowed and they were only half full.

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  • Just made these and I must

    Submitted by BellyB on 21. November 2014 - 06:44.

    Just made these and I must say they are VERY GOOD, however as with most cake recipes on here I feel that the instructions given once the flour is added are a little off.  If you over mix the flour then the result is more dense and heavy and should be light, airy and well .......spongey!  Its ok to still see flecks of flour in the mix.  I recommend mixing on reverse speed 2-3 for about 15-20 seconds and then giving a little mix by hand before spooning into cupcake cases.  

    I made 12 'muffin case' cupcakes as I currently only have 1 muffin tray!  I had to cook for 24 mins before they were done but with the larger size this was to be expected.  The crust on the cakes was EXCELLENT, almost like a chewy chocolate cookie on top.

    I used a different buttercream icing as the ratio's of butter to icing sugar were different to how I normally make but whatever works for you I guess is fine.

    I hope that this review is constructive because I am very impressed with the final result.  I ordinarily mark quite strictly and would give this a 4 star but I am aware that some people will discount a recipe if it has not been rated highly and because I belive this has the potential to be INCREDIBLE I've given it 5 stars.

    I have only had my Thermie for a few weeks and I'm learning that like everyother recipe you read you sometimes have to change a few things if previous experience/gut feeling tells you to.     

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  • These cupcakes are delicious.

    Submitted by lj on 6. August 2013 - 17:11.

    These cupcakes are delicious. Thanks for the recipe and my buttercream icing worked out fine, whenever I'm making icing, I really grind the raw sugar even for up to 1 min to make sure it's very fine. 

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  • I made these today. I

    Submitted by Sandy86 on 15. July 2012 - 21:26.

    I made these today. I overfilled my cake patties and they overflowed but the tasted amazing! 

    I had issues with the icing. I used raw sugar without pulverizing it first, I just didn't think about it so my icing had undisolved sugar throughout it. I also found the icing tasted extremely buttery which is usually not too bad, however I didn't think it went too well with the mint.

     

    They were delicious though thank you! I look forward to making them again  Cooking 7

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  • Best to mill the sugar into

    Submitted by Alisa on 18. March 2012 - 19:01.

    Best to mill the sugar into icing sugar first before adding butter for the icing. But yummy! I couldn't resist having one while it was still warm with some icecream

    Alisa, Orient Point NSW

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  •   Topping Ingredients    

    Submitted by Cath Day on 27. July 2011 - 12:03.

     

    Topping Ingredients    

     

    150g sugar

     

    240g unsalted butter, at room temperature

     

    ¼ tsp peppermint extract

     

    Green food colouring, few drops, optional

     

    after dinner mints, optional

     

    chocolate sauce, optional

     

    Method

     

    Mix all together 3 mins Speed 3-4 until light and fluffy.

     

    Pipe onto cake using a plain tip in icing bag, and decorate with after dinner mints and chocolate sauce if desired.

     

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  • I would love the icing recipe

    Submitted by LeeJ on 24. January 2011 - 16:51.

    I would love the icing recipe too if you have it?

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  • Hi Cath,Did you just use

    Submitted by maddy on 20. January 2011 - 13:28.

    Hi Cath,

    Did you just use buttercream for your icing?

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