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5 from 1 vote

Mint Choc Chip Cupcakes

Prep Time20 mins
Cook Time25 mins
Servings: 12 Cupcakes

Ingredients

For the cupcakes

  • 220 g dairy free butter
  • 220 g caster sugar
  • 4 medium eggs
  • 200 g gluten free self raising flour
  • 40 g cocoa powder
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 100 g dairy free chocolate chips

For the buttercream

  • 200 g dairy free butter
  • 400 g icing sugar
  • Green food colouring gel
  • 2 tsp peppermint extract
  • 50 g dairy free chocolate chips

Instructions

For the cupcakes

  • Preheat the oven to 180°C and line a 12 hole cupcake tin with cases.
  • In a large bowl add the dairy free butter and caster sugar, beat until light and fluffy. Add the eggs one at a time and continue to beat until combined.
  • Add the peppermint and vanilla extract and beat again. Stir in the self raising flour and cocoa powder until combined.
  • Fold through the chocolate chips and then divide the mixture between the 12 cupcake cases. Bake for 25 minutes or until a skewer comes out clean. Leave to cool before making the buttercream.

For the buttercream

  • To make the buttercream beat the dairy free butter in a bowl and then slowly add the icing sugar. Continue to beat until combined (this will take up to 5 minutes, be patient and it will come together eventually!).
  • Add the peppermint extract and green food colouring and beat again until combined. Pipe onto your cakes and top with extra chocolate chips.
  • Store in an airtight container for up to 3 days.