Mint Aero Cupcakes
These Mint Aero Cupcakes have a chocolate and mint cupcake, chocolate buttercream and Mint Aero Bubble decorations.
I am literally obsessed with anything chocolatey and cupcakes but add in some mint? Yes, please!
These cupcakes have peppermint extract added to the chocolate cupcake. It just gives them a subtle minty hint. I didn’t add any Peppermint Extract to the buttercream because I found the perfect amount was added to the cupcakes, but you could add more if you prefer.
I added a white chocolate drizzle because we all know I love a little drizzle on cupcakes. For the white chocolate, I used an oil-based green food colouring to match the theme of the cupcakes and finished with some Mint Aero Bubbles.
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How To Make the Mint Aero Cupcakes
As with all my cupcakes, I always start by creaming together the butter and sugar. For the cupcakes, you can use an unsalted butter or baking spread like Stork. Personally, I prefer Stork in the cupcakes as I find it just gives them a lovely and light texture.
Whenever I make chocolate cupcakes, I always use light brown sugar. I just find that it gives the cupcakes a slightly fudgier texture. It also gives them a slight hint of caramel.
I added the remaining ingredients and mixed until all the ingredients are completely combined. When I make chocolate cupcakes, I always add milk. I find the cocoa powder can make the cupcakes quite dry, but adding the milk helps combat this.
In this recipe, I used Neilson Masseys Peppermint Extract and I also added some Vanilla Extract too. The combination of both is utterly insane!
I used these Regular Baking Cups for Iced Jems. I love that they have a flat bottom and hold their shape when baking so you can put them straight onto a flat oven tray rather than using a muffin tray.
Related Recipes
They come in so many different colours and patterns. I don’t use anything else when making cupcakes.
Everyone has their own way when it comes to splitting the cupcake mixture between the cases. For me, I use an ice cream scoop.
You will know the cupcakes are baked when they spring back when touched. You could also use a cake tester. If it comes out clean the cupcakes are baked, if not pop them back into the oven for 3-4 minutes and repeat until the skewer comes out clean.
Once the cupcakes have been baked, leave them to cool in the muffin tray for 10-15 minutes before moving them to a wire rack to cool completely.
How To Make Chocolate Buttercream
To make the buttercream you need to use unsalted butter. The type of butter that comes in a 250g block wrapped in foil. Using something like Stork won’t work as it is too soft.
I mixed the butter with the icing sugar and cocoa powder until all the ingredients are combined. The buttercream might be quite thick add a tablespoon of milk and mix again. Repeat until the buttercream is the desired consistency.
Pipe the buttercream onto the top of the cupcakes. I used a Wilton 1M Piping Tip. To finish the cupcakes off I melted some white chocolate in the microwave in 20-second bursts until it was completely melted and smooth.
To the chocolate, I then added green food colouring. When you are mixing food colouring with chocolate you need to make sure the chocolate is oil-based. If it contains any water, it will just cause the chocolate to seize. I used Colour Mill food colouring for these cupcakes.
I added the chocolate to a piping bag and drizzled it over the top, I used a disposable piping bag so snipped the tip of the bag off. If you are using a reusable piping bag you could use a small round nozzle to drizzle the chocolate over the top.
I finished the cupcakes with some Mint Aero Bubbles!
Alternatives
To make these cupcakes even more chocolatey, you could add some chocolate chips. Just add them into the cupcake batter after adding in the extracts and fold through.
Equipment
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Mint Aero Cupcakes
Ingredients
For the Mint Aero Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Light Brown Sugar
- 120 g Self-Raising Flour
- 25 g Cocoa Powder
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Peppermint Extract
- 1 tsp Vanilla Extract
- 30 ml Whole Milk
For the Chocolate Buttercream
- 200 g Unsalted Butter
- 370 g Icing Sugar
- 30 g Cocoa Powder
- 3-4 tbsp Whole Milk (optional)
For the Decoration
- 100 g White Chocolate
- Green Food Colouring
- Mint Aero Bubbles
Instructions
To Make the Mint Aero Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the butter and sugar until light and fluffy.
- Add in the remaining ingredients and whisk until they are all combined.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make The Chocolate Buttercream
- Add the butter, icing sugar and cocoa powder to a large mixing bowl and mix until all the ingredients are incorporated.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes.
To Decorate
- Add the white chocolate to a small bowl and melt in the microwave in 20-second bursts until it is completely melted and smooth.
- Add a small amount of green food colouring to the white chocolate and mix. Gradually add more until you reach the desired colour.
- Put the chocolate into a small piping bag and drizzle over the top of the cupcakes. Add some Mint Aero Bubbles on top and enjoy!
Notes
- These cupcakes will last for 3+ days in an airtight container.