I am not a huge fan of holiday baking to be honest. I mean why do you have not wait for valentines day to make heart shaped cookies or fruit cake at Christmas. I don’t just make holiday related items at the designated holiday season, I’ll make it during some random time of the year as well.
I was in the mood for something chocolatey and minty. I was going to make some grasshopper brownies but I had no double cream in the fridge, so I decided to make these cupcakes, which just so happened to remind me of St Patrick’s Day, which is just around the corner. Celebrated on the 17th of March, St Patricks Day is a religious festival celebrated by Irish. No I’m not Irish neither are any of my family, but I wanted to something minty green and what is more green than Irish. Just to add mint green is my favourite colour so double bonus
These are dark, rich and stormy chocolate packed cupcakes, like the winter nights which all got stuffed with a Whole after 8 chocolate and finished with a fresh minty aero buttercream where you get just the airy bubbled lightness from the aero. My phone decided to do a disappearing act and make some of the photos disappear :S
For the cupcakes…
250g soft butter
1/2 tsp salt
1 1/2 tsp baking powder
65g cocoa powder
150ml hot water
1/2 tsp coffee granules
A Pack of after 8’s
Preheat the oven to 160°C. Line a 12 cupcake pan with cupcake liners (I used green ones :D)
Cream butter till light and fluffy. Add the salt, flour, baking powder and sugar. Mix until just combined then add the eggs.
Combine the hot water, coffee and cocoa powder together into a bowl and stir till the cocoa and coffee have dissolved. Then add to the cake batter whilst hot and continue to mix.
Scoop a tablespoon of mix into the bottom of the liners then place an after 8 in the bottom then top with cake mix til 3/4 full. Bake for 18-22mins.
Allow to cool.
For the buttercream…
100g soft butter
180g icing sugar
80g mint aero, chopped
green food colouring
Cream the butter and the icing sugar together till off white in colour.
Add the green food colouring till you get the desired shade of green.
Fold in the aero and then mix in peppermint extract to taste.
Crumble up 2 cupcakes into fine crumbs. Take a dolloped spoon of buttercream a spread to form a domed top.
Roll in cake crumbs and repeat.
In a ziploc bag place the leftover buttercream and cut a v shape at the end. Pipe a squiggle of buttercream on top so it resembles a leaf and sprinkle over some edible gold glitter if you wish.
Oh So Sweet Baker x