As I'm sure you've all realised by now, I'm a big chocolate fan. You can guarantee that if there's a recipe where chocolate can be involved, I'll make sure it is. Recently I was craving making something minty, and as in recent weeks I'd been indulging in a few too many dark chocolate/ mint chocolate combinations I knew it was going to be a chocolatey minty creation.
There's some flavours that just go together, like apple and cinnamon, garlic and ginger, mint and chocolate 😍 Did I mention I like chocolate?!
These cupcakes consist of a rich chocolatey cupcake with chocolate chips in, topped with a smooth minty icing, topped with chocolate chips again! They're a favourite ice cream flavour in a cupcake, what's not to like?!
When making anything with cocoa powder in you've got to be careful not to over-bake them, because it can be slightly harder to tell when they're done that with vanilla cupcakes for example, as you can't see them turning a golden colour. I found that these were just right at 15 minutes of baking, but depending on your oven this may differ. I'd say to be on the safe side check them from around 12 minutes and see if the tops of the cupcakes are solid and spring when pushed slightly.
The icing recipe is just adapted from an icing recipe I've followed and adapted for years. You can use this same one to make plain vanilla icing, chocolate icing, coloured icings, anything you want! This icing is so delicious you just want to eat it with a spoon, and I did!
I realise that due to E numbers and other non-vegan things it can be difficult to find flavourings and colourings suitable for vegans. As I'm based in the UK, I use this awesome blog called vegan womble to find suitable ingredients when I'm not too sure. In this recipe, I used Dr Oetker Lime Green Gel Food Colour and Dr Oetker Natural American Peppermint Extract.
Total time: 45 Minutes Plus Cooling Time
Yield: 24 Cupcakes
Ingredients
- 280g Plain Flour
- 95g Cocoa Powder
- 1 tbsp Baking Powder
- 175g Light Soft Brown Sugar
- 325ml Dairy Free Milk
- 80ml Vegetable Oil
- 100ml Cold Water
- 125g Dark Chocolate Chips
- 1 tsp Vanilla Essence
Directions
- Preheat your oven to 180 degrees celsius. Line a muffin tray with cases.
- Mix together the plain flour, cocoa power, baking powder and sugar. Stir in the dairy free milk and vegetable oil. Gradually add the cold water, enough to make a smooth batter. Mix in 100g of the chocolate chips and the vanilla essence.
- Spoon the mixture into the cases and bake for 15-17 minutes. Leave to cool completely before starting the icing.
Mint Icing
Total time: 15 Minutes
Yield: Enough for 24 Cupcakes
Ingredients
- 340g Icing Sugar
- 40g Dairy Free Butter
- A few drops Mint Essence
- A few drops Green Food Colouring
Directions
- Beat the butter until soft, then mix in a little of the icing sugar at a time. Fold in the mint essence and green food colouring.
- Spread the icing over the cupcakes, then top with the leftover chocolate chips from earlier.
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