Chocolate peppermint cream cupcakes

Chef: Dr. Oetker
Cook: 15 mins
Chocolate peppermint cream cupcakes

115g (4 oz) baking margarine, softened

115g (4 oz) light brown sugar

2.5ml (½ tsp) Dr Oetker vanilla extract

2 medium eggs, beaten

100g (3½ oz) plain flour

15g (½ oz) cocoa powder

7.5ml (1½ tsp) baking powder

50g (2 oz) Dr Oetker white chocolate chips

To Decorate:

150g (5 oz) icing sugar

5ml (1tsp) Dr Oetker peppermint essence

Dr Oetker chocolate strands to decorate

Preheat the oven to 190°C/170°C fan oven/375°F/gas 5. Line 10 cupcake tins with brown paper cup cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the vanilla extract.

Gradually whisk in the eggs, then sift the flour, cocoa and baking powder. Add the chocolate chips and using a large metal spoon, carefully fold the dry ingredients into the mixture.

Spoon into the cake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

For the icing, sift the icing sugar into a mixing bowl and add the peppermint essence and 20-25ml (4-5tsp) warm water to make a smooth, spreadable icing.

Spread the icing thickly over each cup cake and sprinkle with chocolate strands before the icing begins to set. Allow the icing to set for a few minutes before serving.

This recipe is brought to you by Dr. Oetker baking range


Cooking Time
15 minutes

Main ingredients
Flour, Chocolate

Recipe Type
Party Food, Cakes & Baking, Kids Food, Cake Stall, Cupcakes

Special Info
Nut free

Level of Difficulty

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