Mint Aero Chocolate Cupcakes
- Laura
- Sep 3, 2020
- 3 min read
Updated: Sep 24, 2020
Delicious chocolate cupcake recipe with a minty twist!
I love making cupcakes, but after a while plain chocolate can get a bit boring! This is why this mint aero chocolate cupcake recipe is so great! By using the classic flavour combination of mint and chocolate, these cupcakes are fun and delicious! They're also perfect for sharing and make a great treat for a party. Plus, they're so nice to look at!
My Notes:
I really love this mint aero cupcake recipe as mint chocolate is a winning combo in my family! You can also adjust how much peppermint flavouring you use in the icing to tailor it to your personal tastes. This cupcake recipe is super quick and easy to make. The icing can be a bit more tricky (especially for beginners), but with some practice it gets a lot easier! Plus, if you don't want to do the ombre icing, you can just stick with one.
Serves: 15 Cupcakes
Prep Time: 20-30 Minutes
Cooking Time: Minutes
Allergies: Contains Dairy & Egg
Please note these are only rough nutritional facts and will depend on the specific ingredients used.
Ingredients:
Cupcake:
6oz/170g Butter/Stork
6oz/170g Caster Sugar
3 Eggs, Beaten
5oz/140g Self Raising Flour
1oz/30g Cocoa Powder
Buttercream Icing:
10oz/285g Icing Sugar
5oz/140g Butter/Stork
3 tsp Cocoa Powder
1 tsp Green Food Colouring
1 tsp Peppermint Flavouring
12 Mint Aero Balls
Method:
Preheat the oven to 190°C/170°C fan/gas mark 5 and line a muffin tin with 15 cupcake/fairy cake cases.
To make the cupcakes, in a bowl, cream together the butter and sugar until light and fluffy.
Gradually stir in the beaten eggs one by one and mix well.
Sift in the flour and cocoa powder and fold into the mixture.
Use a spoon or scoop to fill the cake cases around 2/3 full.
Bake in the oven for 20 minutes. To check if they're done, insert a skewer and it should come out clean.
Transfer to a wire rack to cool completely.
To make the buttercream icing, carefully mix together the butter and icing sugar.
Split the mixture equally into 2 separate bowls.
In one bowl, add 1tsp of cocoa powder and mix well. In the other, add the food colouring and peppermint flavouring and mix.
Place each buttercream into separate piping bags and cut the end equally.
Place both the piping bags into another piping bag and using a star tip pipe onto the cupcakes.
Top each cupcake with a mint aero ball.
Enjoy!
My Tips:
I like to use fairy cake cases for this recipe - they're slightly smaller than regular cupcake cases so make for a better portion size for my preference.
The tricky bit to this recipe is the buttercream icing. If you're new to icing cupcakes then do some practice piping first if you prefer!
If you don't have enough piping bags, it can be tricky to get the icing equally in the bag! In that case, spread the chocolate and mint green buttercream next to each other in a thick line on some cling film then wrap them together in a sausage shape. Cut off the end and place directly into your piping bag and it should come out evenly!
If you don't have a star tip for your piping bag, then feel free to use any shape you like! If not, you can always simply cut off a small piece at the bottom of your icing bag for a circle tip!
If you want to make more or less of these cupcakes, simply adjust the ratio of ingredients to suit you!
If you do decide to try out my mint aero chocolate cupcakes recipe, I'd love to see some pictures! Tag me on instagram @lauras.bakery_ so I can have a look!
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