Skip to main content

Choc Mint Cupcakes ~ 薄荷巧克力蛋糕


I gave these simple cupcakes a light 'makeover' by dressing them up with toffee shards . together with a light dusting of icing sugar.  These cupcakes are moist and soft with a hint of mint chocolate and it will be great to serve them at family gatherings or to your guests during the coming festive season.

Choc Mint Cupcakes ~  薄荷巧克力蛋糕

Ingredients

  • 300 gm plain flour
  • 45 gm cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 150 gm butter
  • 370 gm brown sugar
  • 3 large eggs
  • 200 ml milk
  • 1 tsp vanilla
  • 12 After Eight mint chocolate, chopped
  • Toffee shards and icing sugar to decorate (optional)
Method
  1. Sift flour, cocoa powder, baking powder and bicarbonate of soda, set aside.
  2. Cream butter and sugar till pale and fluffy.   Add in the eggs, one at a time.
  3. Add in flour alternating with the milk.
  4. Stir in the choc mint and spoon batter into paper cups.
  5. Bake in a preheated oven @ 180 deg.C for about 20 to 25 mins.   Remove from oven and let cool on a wire rack.
  6. Yield :   20 cupcakes





Labels:

Comments

  1. Angie's RecipesNovember 21, 2016 at 6:00 PM

    I love the combo of mint and chocolate. They are so festive and amazing!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more