You know how it is sometimes…you see something on telly and you get an idea in your head and suddenly a craving hits that simply will not go away until you satisfy it. So it was with these cupcakes! I can’t even remember now what got me started, but one day I just got the taste of these in my head, and I became consumed with the idea of replicating my favourite mint slice biscuits into a cupcake version. I can guarantee you, these don’t disappoint 🙂
Now, i’m not going to pretend that these are the healthiest thing out there, but I do believe in having what you love in moderation. I made them in bite sized versions, rather than big muffin-sized ones, so these are a little indulgence I think we can forgive ourselves.
I haven’t had a lot of experience making cupcakes, but I have found them hard to get right. This one came out just right however, so I will be filing it away to use again for an orange-flavoured version next time. This will also give me another chance to practice my piping skills, which definitely need some work! 🙂
Mint Slice Cupcakes
Adapted from My Baking Addiction
- 2 eggs
- 1/2 cup caster sugar
- 1/2 cup brown sugar, firmly packed
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup plain flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon bicarbonate of soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 100g dark chocolate chips or 70% chocolate, broken into small pieces
- 3 tablespoons thickened cream
- 170g butter, softened
- 1 teaspoon vanilla extract
- 2-3 teaspoons peppermint extract (or to taste)
- 2-3 cups icing sugar
- green food dye
- 1 packet of after dinner mints
- Preheat oven to 350°F and line pans with small cupcake liners.
- In a large bowl, whisk eggs, sugar, brown sugar, oil and vanilla extract together.
- In a separate bowl, gently whisk together flour, cocoa powder, bicarbonate of soda, baking powder and salt. Pour in half of these dry ingredients into the batter and stir.
- Add milk and gently stir again and then add the rest of the dry ingredients. Be careful not to over mix.
- Fill cupcake liners half full and bake for 15-20 minutes or until and inserted knife comes out clean. Let these cool slightly before taking them out. Put on a rack to cool completely.
- For the ganache, place chocolate and cream in a small microwave-proof bowl and microwave for 30 seconds. Remove and stir. Continue to microwave in 10 second bursts and stir again until the desired consistency is reached – you’ll need to watch this very carefully as it can turn quickly!
- Use a palette knife to smooth the ganache over the top of each cupcake, and pop them back onto the rack to let this set.
- For the frosting, beat butter until smooth and pale.
- Scrape down the bowl, then add vanilla and peppermint extract and beat again.
- Slowly add in the icing sugar until you reach your desired consistency, scraping down as you go – I went for the full three cups, but if yours gets too thick, add a tablespoon of milk til you get the right consistency.
- Add as much green food dye as you like, to give you the right colour.
- Pipe the frosting over the ganache, and top cupcakes with halved after dinner mints inserted on an angle.
- When making the ganache, use a plastic microwave bowl rather than glass – the glass holds onto the heat and can burn the chocolate very easily if you’re not careful (like me!) so next time i’m going to take it very easy and use a plastic bowl instead.